Our Quality Assurance

At Bakestone Brothers we are serious about quality and integrity, so we are proud to meet the rigorous certification standards for quality and food safety in our industry. We are certified organic in both Canada and the United States, which inherently acknowledges our use of non-GMO ingredients. We are also very pleased to have received the Canadian Celiac Association Gluten-Free seal on our gluten-free products.

Possessing a BRC Global Standards certification is an internationally recognized mark of excellence as a Global Food Safety Initiative (GFSI) program that ensures quality processes and food safety. However, our commitment to meeting or exceeding regulatory and statutory requirements doesn’t stop there. It is very important to us that our Bakestone Brothers family feels confident that we are providing the best products to our customers, and that our customers are just as confident in bringing them home. With that in mind, we have an ongoing commitment to HACCP (Hazards Analysis and Critical Control Points) Based Programs. This means that we have many systems in place which enable us to prevent potential problems in our food production processes before they happen, and to quickly remedy any challenges that do come up.


Certification is important to us because it formally recognizes our commitment to quality and ensuring that our systems and processes meet the highest food safety and manufacturing standards, so we can provide you with the best products possible. 

Our HACCP-Based Programs Include:

  • Allergen Control
  • CAPA (Corrective Actions Preventive Actions)
  • GMPs: Good Manufacturing Practices
  • Ingredient, Packaging and Chemical segregation
  • Inspection Programs
  • Maintenance Programs for equipment and buildings
  • Pest Control Program
  • Recall Processes, Procedures and Traceability (lot tracking and coding system)
  • Sanitation and Housekeeping
  • Shipping and Receiving
  • Staff Training
  • Supplier Qualification
  • Transportation Arrangements
  • Verification and Validation Programs

Documented SOP (Standard Operating Procedures) Are Put Into Place For:

  • Chemical Control and Physical Product Contamination Control
  • Complaints Handling
  • Control of Non-Conforming Product
  • Corrective and Preventive Actions
  • Customer Focus and Communication
  • Documentation and Records
  • Facilities and Equipment
  • Food Security
  • Internal Audits
  • Labelling
  • Management of Incidents Protocol
  • Pest Control
  • Process Control
  • Product Control
  • Receiving, Storage and Distribution
  • Sanitation (Standard Sanitary Operating Procedures; Master Sanitation program)
  • Specification
  • Supplier and Raw Material Approval and Performance Monitoring
  • Traceability
  • Training
  • Withdrawal & Recall