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Cakes-Bakes & Chicken Khurana

7130 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

Official record from Alberta →

Inspection summary

Cakes-Bakes & Chicken Khurana has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on April 3, 2025, recorded 2 infractions.

None of the 5 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 and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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

  • 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 7 times across 5 separate inspections, most recently on April 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 28, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Melted butter used for naan bread was observed being stored at room temperature at the time of inspection. Operator was advised that as per the manufacturer's instruction/label this product requires refrigeration.- Operator ensures to use clarified butter that does not require refrigeration as per manufacturer's instructions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Staff are scooping hard ice cream and a dipper well was not installed at the ice cream freezer. Please install a dipper well - provide plans to AHS for approval prior to installation.**Apr 29, 2024: ice cream scoop stored in a dry container at ice cream freezer. No dipper well available.** 03/28/2025: Ice cream scoops were stored in container filled with stagnant water. Operator indicated scoops are placed for dishwashing after each use and has plans to install a dipper well.** 04/2/2025: Operator states they are in contact with a technician/plumber who is scheduled to assess the plumbing this week. Operator plans to install a dipper well next to the cooking grill near the back kitchen entrance. In addition, the ice cream freezer will be relocated to be closer to the proposed dipper well installation area to facilitate proper scoop storage and prevent contamination.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Melted butter used for naan bread was observed being stored at room temperature at the time of inspection. Operator was advised that as per the manufacturer's instruction/label this product requires refrigeration.- Operator ensures to use clarified butter that does not require refrigeration as per manufacturer's instructions.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer concentration in the mechanical dishwasher was tested at 50 ppm after multiple cycles. - Operator was instructed to repair the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A steel strainer used in food preparation was found to have exposed or loose wires, posing a risk of potential contamination.- Operator voluntarily discarded the strainer. - All food equipment/utensils must be maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Staff are scooping hard ice cream and a dipper well was not installed at the ice cream freezer. Please install a dipper well - provide plans to AHS for approval prior to installation.**Apr 29, 2024: ice cream scoop stored in a dry container at ice cream freezer. No dipper well available.** 03/28/2025: Ice cream scoops were stored in container filled with stagnant water. Operator indicated scoops are placed for dishwashing after each use and has plans to install a dipper well.** 04/2/2025: Operator states they are in contact with a technician/plumber who is scheduled to assess the plumbing this week. Operator plans to install a dipper well next to the cooking grill near the back kitchen entrance. In addition, the ice cream freezer will be relocated to be closer to the proposed dipper well installation area to facilitate proper scoop storage and prevent contamination.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer dispenser at the facility was in disrepair. QUAT surface sanitizer concentration was tested at 0 ppm during concentration. Operator instructed to immediately replace or repair the dispenser.- Operator will be contacting Ecolab for repairs.- Operator instructed and shown the proper mixing/dilution method for available QUAT sanitizer (200 ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food trays and containers were stored on a shelf directly next to the mop sink. Please do not store food/food equipment within 5 feet of open mop sink.- Relocate all clean dishes and utensils away from mop sink area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During inspection, the mechanical dishwasher was tested and no sanitizer concentration was detected. After multiple cycles, it was determined that chemical supply lines were not placed in appropriate buckets.- Operator placed lines in their respective chemical buckets and sanitizer (chlorine) concentration was tested at 100 ppm.- Ensure dishwasher sanitizer concentration is regularly tested using the available test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly dirty, with dust and debris buildup.- Please clean air vents and ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Staff are scooping hard ice cream and a dipper well was not installed at the ice cream freezer. Please install a dipper well - provide plans to AHS for approval prior to installation.**Apr 29, 2024: ice cream scoop stored in a dry container at ice cream freezer. No dipper well available.** 03/28/2025: Ice cream scoops were stored in container filled with stagnant water. Operator indicated scoops are placed for dishwashing after each use and has plans to install a dipper well.
  4. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Staff are scooping hard ice cream and a dipper well was not installed at the ice cream freezer. Please install a dipper well - provide plans to AHS for approval prior to installation.**Apr 29, 2024: ice cream scoop stored in a dry container at ice cream freezer. No dipper well available.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready-to-use surface sanitizer was not prepared in the kitchen or front food prep areas during operation. Please ensure that sanitizer is prepared and made available at in all areas where open foods are handled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A caged bird was in the kitchen on top of a food transport cart and next to a food preparation counter. Please remove the bird from the food establishment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEATING VIOLATION:A staff personal coat was hanging on a food storage shelf in the cake decorating area and touching food. Please store perishable clothing/items in separate area that will not contaminate food and food areas.**Apr 29, 2024: cell phone was stored on the food prep counter and bag was stored on top of food container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATOINS:1) A carton of cream was stored on the rear cook line at room temp; temp measured 22C (destroyed). Store perishable foods in cooler at 4C or lower.**Apr 29, 2024: carton of cream measured 17C (destroyed).2) Perishable foods in the hot holding case measured 54C. Adjust temperature of hot holding unit so that perishable foods are stored at 60C or higher.**Apr 29, 2024: pastries with potato filling measured 46C (destroyed).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATING VIOLATION:Staff are scooping hard ice cream and a dipper well was not installed at the ice cream freezer. Please install a dipper well - provide plans to AHS for approval prior to installation.**Apr 29, 2024: ice cream scoop stored in a dry container at ice cream freezer. No dipper well available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A few plastic insert containers were severely heat damaged and no longer in a condition that could be properly cleaned/sanitized. Please discard (corrected).2) A blender jug and pots were stored on the floor under the dishwashing sinks and next to chemicals. Please store food equipment at least 6 inches off the floor and in a sanitary manner.3) Scoops were left inside dry ingredients bins and handles touching food products. Store scoops out of bins in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dirt/debris on the floor in back corner of the kitchen. Please clean.2) The ceiling above the kitchen food prep area was dusty. Please clean.

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