Skip to content
Loading map…

GuuBake Cafe

2 - 1615 High Country Drive NW High River AB T1V 2C7 · Food - General

Official record from Alberta →

Inspection summary

GuuBake Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. 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 8 times across 5 separate inspections, most recently on December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on October 18, 2024. 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 once on September 29, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • - No hot water in the 2nd handwashing sink *2nd handwashing sink in working order
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 12/9. The solution in the sanitizer bins was tested. The solution was detergent water mixture that was accidently dispensed into sanitizer containers. The dispenser setting was changed from detergent to sanitizer and all sanitizer buckets were refilled.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 5/5. The bleach and quats test strips were expired. Obtain new test strips.5/13. The quats test strips were satisfactory. The wrong test strips (iodine) for the bleach sanitizer were obtained. Ensure test strips for the bleach solution are for chlorine.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 5/5. The measured concentration of the quats sanitizer in the red bucket was below 200ppm. The solution was discarded and fresh solution with a concentration of 200ppm was obtained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 5/5. The bleach and quats test strips were expired. Obtain new test strips.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the Quats sanitizer in the red sanitizer bucket was 0ppm. Ensure that the concentration of the Quats sanitizer is 200ppm to 400ppm. Fresh solution with a concentration of 200ppm was poured into the sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There was a bowl being as a scoop for the potatoes in the prep cooler. All scoops must have handles in order to prevent contamination of food product via hands. 2) There were scoops stored inside the bulk food item containers. Store scoops outside of the containers or in a manner that prevents contamination of the food product via hands or scoop handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a carton of eggs that was left at room temperature for an hour. The eggs were moved to the cooler at the time of the inspection.Ensure that eggs are kept at a temperature of 7C or lower when they are not being actively used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher was not dispensing any bleach. The bleach sanitizer looked discoloured. The bleach was swapped for a new bottle and the dishwasher was able to dispense 100ppm bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher should be tested regularly, and a log of the test results should be kept.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were cups left in the handwashing sink basin. Ensure that the handwashing sink is used for handwashing only.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer available near the cookline. Ensure surface sanitizer is available at all times when food handling/preparation is occurring. A bucket was filled with Quats surface sanitizer at the time of the inspection.
  8. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website