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Bake Today Bakery

130 - 10960 42 Street NE Calgary AB T3N 2B8 · Food - General

Official record from Alberta →

Inspection summary

Bake Today Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 7, 2025. The most recent inspection, on May 13, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on May 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on June 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 13, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 27, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 27, 2025. For example: Are chemicals stored and handled in a safe manner?

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.

4 inspections

  1. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged baked goods sold in the retail were not labeled.Each packaged product must be labeled with the following information:- product name- company name- contact information- preparation/ best before date
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The level of sanitizer in the dishwashing sink was insufficient to allow all dishware to be submerged. Sanitizer was added to the sink during the inspection. Dishware must be submerged in the sanitizer for minimum two minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by cake stands.Cake stands were removed from the hand sink during the inspection. Ensure hand sinks are always accessible for use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There were holes covered with masking tape by the newly installed oven.Remove tape and repair the wall. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The plastic curtain between the front service area and the kitchen was torn. The curtain also appeared unclean.Replace with a room divider that is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Boxes and bags of food were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.2) The staff washroom that opened into the kitchen did not have a self-closing mechanism on the door.Install a self-closing mechanism on the washroom door.
  2. Demand Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was an opened can of tomato paste with mould growth under refrigeration.Canned food was discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on the edge of the dishwashing sink.Cleaning cloths were immersed in a bucket of sanitizer during the inspection. Keep cleaning cloths in a sanitizer between uses.2) Quat sanitizer in a spray bottle measured between 0 to 150 ppm. Fresh quat sanitizer at 200 ppm was prepared during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Glaze for baked goods were stored in a spray bottle. There was no indication that the spray bottle was food grade.Store food in food safe containers.2) There was an open cake in the customer self-serve cooler.Protect open food from customer contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The label on the spray bottle that contained an all-purpose cleaner was damaged.Clearly label the chemical bottle to indicate its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two trays of potato patties stored on the oven measured 52C.Potato patties were reheated and kept in a hot holding unit during the inspection. Store perishable foods away from the temperature danger zone (4 to 60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The self-serve cooler with chocolate milk measured 7.6C.Repair the cooler and store perishable foods at 4C or less under refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by containers in front of the hand sink and on the floor.These containers were removed from the hand sink during the inspection. Ensure hand sinks are always accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The floor rug in the dishwashing area was unclean and absorbent to moisture.Remove the floor rug. It can be replaced with a cushioned kitchen mat that is smooth, non-absorbent to moisture and easy to clean.2) A food equipment was stored on an unfinished wooden base with loose protruding nails.Remove the wooden base or finish it so that it is smooth, non-absorbent to moisture and easy to clean. Ensure nails are tightly secured.3) Boxes and bags of food were stored on the floor.Provide adequate shelving and store foods at least 6 inches off the floor.4) The staff washroom that opened into the kitchen did not have a self-closing mechanism on the door.Install a self-closing mechanism on the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable utensils in the customer self-serve area were stored with the business ends in different directions.Utensils were organized during the inspection so that the handles were stored towards customers.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle of quat sanitizer measured over 500 ppm.Quat sanitizer was diluted to 200 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0C to 100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Water at the automated hand sink in the customer washroom measured 50C.2) The staff washroom only had cold water at the automated hand sink.The temperature settings were adjusted and the water at both hand sinks was comfortable for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A cover was missing for the protruding pipe in the floor located below the electrical panels.Install a cover over the pipe opening.2) There was a gap between the front double doors.Seal the gap between these exterior doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was a small gap between the wall and the rear door. There was another gap in the corner between two wall panels.2) There was a hole in the wall below the kitchen hand sink.Seal openings in walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was construction debris on a shelf in the front service area and on the flat grill.These surfaces were cleaned during the inspection.

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