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Cake It!

3 - 920 Northmount Drive NW Calgary AB T2L 0A9 · Food - General

Official record from Alberta →

Inspection summary

Cake It! has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 5, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on February 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on March 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on March 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on March 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb. 29, 2024:- A few shelves installed. More shelves purchased. To be installed. The facility was very disorganized and cluttered with utensils, boxes and equipment stored on the floor. - Organize and declutter and add shelving or remove all excess items.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was not covered inside the stand in cooler.-Ensure that the food is covered in order to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The only handwashing sink in the preparation area was blocked by a stove and the hand sink was used as a stand for the stove.- Handwashing sinks must be accessible at all times. Do not block the hand sink. Handwashing must be done in the dedicated handwashing sinks only. 2) Handwashing sink does not drain or drain slowly, and water was pooling on the floor.The washroom hand sink was also not being used as there was some plumbing issue with the washroom toilet and the connection was the same.*The operator mentioned that the operator had already informed the issue to the landlord, and he would be there that day to fix the issue with the hand sinks.- Fix the drainage issue immediately.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not displayed.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb. 29, 2024:- A few shelves installed. More shelves purchased. To be installed. The facility was very disorganized and cluttered with utensils, boxes and equipment stored on the floor. - Organize and declutter and add shelving or remove all excess items.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb. 29, 2024:- A few shelves installed. More shelves purchased. To be installed. The facility was very disorganized and cluttered with utensils, boxes and equipment stored on the floor. - Organize and declutter and add shelving or remove all excess items.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food surface sanitizer prepared at the time of inspection. Staff made the solution incorrectly when asked to prepare a solution.- Ensure a food safe sanitizer solution is available at all times. - Mix 1/2 teaspoon of unscented household bleach per liter of water and use chlorine test strips to verify the concertation. The concentration of chlorine sanitizer must be 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate shelving provided for airdrying of washed utensils and equipment. Add shelving for air drying above the dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The only handwashing sink in the preparation area was blocked by trays.- Handwashing sinks must be accessible at all times. Do not block the hand sink. Handwashing must be done in the dedicated handwashing sinks only. 2) Handwashing sink does not drain or drain slowly. - Fix the drainage issue immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door opens to the kitchen without a self-closing device.Install a self-closing device on the washroom door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was very disorganized and cluttered with utensils, boxes and equipment stored on the floor. - Organize and declutter and add shelving or remove all excess items.

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