9932 82 Avenue NW · STRATHCONA
23 janvier 2026
Non conformeThe initial sanitizer test result was 0 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.
Mouse droppings were observed near the back door of the facility. Pest control records dated November 2025 indicate previous pest control activity., , Conduct pest control activities immediately to eliminate rodent activity and implement preventive measures to prevent recurrence.
1. All food equipment used in the facility, including the scale, dough mixer, and scale weights, were observed with buildup of dried food on their surfaces. , Conduct thorough cleaning and sanitization of all affected equipment., , 2. Knives were observed stored in close proximity to the handwash station, creating a risk of contamination., Knives and other food-contact utensils must be stored in a clean, dry, and sanitary location away from handwash stations to prevent contamination., , 3. Dust buildup was observed on the cooler fan., Conduct thorough cleaning of the cooler fan to maintain sanitary conditions and proper operation.
Flour and dust buildup were observed throughout the facility. The facility was maintained in a disorganized manner, with unused or unnecessary articles present in multiple areas., , Conduct a thorough cleaning of the entire facility, remove all unnecessary items, and organize work and storage areas to maintain sanitary conditions and support effective operations.
Empress Bakery se trouve dans le quartier STRATHCONA. STRATHCONA, Edmonton compte 139 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 106 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 11 septembre 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
The initial sanitizer test result was 0 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.
Mouse droppings were observed near the back door of the facility. Pest control records dated November 2025 indicate previous pest control activity., , Conduct pest control activities immediately to eliminate rodent activity and implement preventive measures to prevent recurrence.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
1. All food equipment used in the facility, including the scale, dough mixer, and scale weights, were observed with buildup of dried food on their surfaces. , Conduct thorough cleaning and sanitization of all affected equipment., , 2. Knives were observed stored in close proximity to the handwash station, creating a risk of contamination., Knives and other food-contact utensils must be stored in a clean, dry, and sanitary location away from handwash stations to prevent contamination., , 3. Dust buildup was observed on the cooler fan., Conduct thorough cleaning of the cooler fan to maintain sanitary conditions and proper operation.
Flour and dust buildup were observed throughout the facility. The facility was maintained in a disorganized manner, with unused or unnecessary articles present in multiple areas., , Conduct a thorough cleaning of the entire facility, remove all unnecessary items, and organize work and storage areas to maintain sanitary conditions and support effective operations.
Baked product with high-risk ingredients (i.e milk, cheese, eggs etc.) noted to be at room temperature. Ensure all product that have high risk ingredients are refrigerated.
Baked product were noted on the counter with no food safe protection in place. This was corrected during the, visit.
Baked product were noted on the counter with no food safe protection in place. This was corrected during the visit.
Food Handling Permit was noted to be expired. Ensure valid permit is posted.
Multiple wet/used cleaning cloths were observed on food contact surfaces. These must be stored in a sanitizer solution when not in immediate use.
Dough mixers are not being sanitized. Ensure dough mixers are cleaned with soap first, and then wiped down with 200 ppm chlorine/bleach water.
A sanitizer solution was not prepared during the inspection. A 100 ppm bleach water solution was prepared upon request. Ensure a sanitizer solution is prepared prior to any food preparation occurring, and is available at all times for cleaning and sanitizing. Do not mix bleach and soap together.
Multiple small flies flew out of the sourdough starter container when the lid was opened. Ensure that foods are protected from contamination.
Eggs and other foods are stored on the floor in the walk-in cooler. All food and food equipment must be stored at least 6 inches off the floor.
Front display cooler was measuring at ~13C. High risk foods (i.e. sausage rolls) were moved into a working cooler.
Improper 2 compartment sink method is in place., Ensure the following steps are followed for dishwashing:, First sink: items are washed with soap and warm water and are then rinsed off with warm water, Second sink: plug the sink and fill it with warm water and some bleach (1 tbsp of bleach per gallon of water) and ensure items are fully immersed for at least 2 minutes. The solution should measure 100 ppm chlorine., Remove to air dry.
Back door was open causing there to be large amounts of house flies and fruit flies in the facility. , A few mouse droppings were observed in the kitchen. Ensure the back doors are kept closed at all times to prevent the entry of mice and insects into the facility. Clean up mouse droppings.
Facility was operating without a valid food permit for 8 months. Please ensure the invoice for the food permit is paid immediately. Once the food permit is received, print and display the food permit.
Ventilation canopy requires professional cleaning. A licensed company is required to professionally clean the ventilation system every 6 months.
Insufficient lighting levels in the kitchen. Ensure there is enough light and that lights have covers.
Display cooler in the front is not maintaining temperatures below 4C. Ensure the cooler is repaired or replaced. The cooler sliding door is in disrepair and should be replaced.
1. Ventilation canopy and stove top require cleaning due to a build-up of grease or debris., 2. Remove all unfinished wood from the facility (or paint/seal the wood).
Written cleaning schedule is required that outlines daily, weekly, monthly cleaning being conducted in the facility.