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8 Cakes Bake Shoppe

2 - 529 Riverfront Avenue SE Calgary AB T2G 1K2 · Food - General

Official record from Alberta →

Inspection summary

8 Cakes Bake Shoppe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on December 12, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of coconut milk was stored in the dry storage area. Dented food cans must not be used or stored as this can pose a risk for botulism. Inspect the cans regularly for dents and discard immediately. If cans have been accidently dented, use right away or discard. The operator discarded the dented can at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer solution was measured greater than 1000ppm. Maintain the concentration of bleach between 100 to 200ppm to ensure surfaces are safely sanitized. A document on how to make a sanitizer solution will be provided to the operator for guidance. The operator remade the sanitizer at the time of the inspection and was measured at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large bowls without a proper handle were used as a scoop and stored inside the dry ingredients bulk supply in the back area. Replace the bowls with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the bowls from the bulk supply at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach sanitizer bucket in the back area was not labeled. All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the bucket at the time of the inspection.
  3. Monitoring Inspection

    0 infractions

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