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Kan You Cake

220 14 Avenue SE Calgary AB T2G 2H8 · Food - General

Official record from Alberta →

Inspection summary

Kan You Cake has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on March 21, 2024, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on March 20, 2024. 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 3 times across 3 separate inspections, most recently on March 21, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 21, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 8, 2024. 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?

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. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Samples of low-risk foods were being stored on a publicly accessible shelf without any form of guard or other means of protecting food from customer contamination. Acquire lids suitable to protect samples, or move samples to front counter and place them behind a sneeze guard or other suitable barrier. The use of tongs or other utensils to serve customer samples is strongly advised.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hotplate was noted as being cracked and damaged, creating a food handling surface that would be difficult to properly clean.Operator indicated that equipment was to be replaced.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Samples of low-risk foods were being stored on a publicly accessible shelf without any form of guard or other means of protecting food from customer contamination. Acquire lids suitable to protect samples, or move samples to front counter and place them behind a sneeze guard or other suitable barrier. The use of tongs or other utensils to serve customer samples is strongly advised.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were noted being stored above the utensil storage rack above the sink.Reorganize storage so that chemicals are not being stored above food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hotplate was noted as being cracked and damaged, creating a food handling surface that would be difficult to properly clean.Operator indicated that equipment was to be replaced.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Samples of low-risk foods were being stored on a publicly accessible shelf without any form of guard or other means of protecting food from customer contamination. Acquire lids suitable to protect samples, or move samples to front counter and place them behind a sneeze guard or other suitable barrier. The use of tongs or other utensils to serve customer samples is strongly advised.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were noted being stored above the utensil storage rack above the sink.Reorganize storage so that chemicals are not being stored above food equipment.
    • 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?
      • The food handling permit for this facility was not visible from a publicly viewable area.Post food handling permit in a conspicuous place within the food facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hotplate was noted as being cracked and damaged, creating a food handling surface that would be difficult to properly clean.Operator indicated that equipment was to be replaced.

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