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Maxima Bakery & Cake House

5 - 1423 Centre Street NW Calgary AB T2E 2R8 · Food - General

Official record from Alberta →

Inspection summary

Maxima Bakery & Cake House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on February 11, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 4 separate inspections, most recently on August 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 31, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on December 7, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on August 13, 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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was obstructed by a roll of paper towel in the basin. Staff were already preparing food at this time, and the sink was dry. -Ensure handwashing station is always accessible
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Units were only turned to halfway point. Buns tested around 40C, and thermometers inside indicated 40C.-If hot holding units cannot maintain buns at 60C, they cannot be used-Units were turned up at beginning of inspection, temperature had risen sufficiently by end of inspection----------Again high risk buns and tarts in hot holding units were probed between 22.7-31.5. Staff member saw inspector coming in and turned up the hot holding units at that time. Dial thermometers in hot holding units showed <50C.-Ensure foods are hot held >60C. Operator should not put buns in unit until thermometer shows 60C (140F)-Discarded all buns and tarts from hot holding units----------High risk buns in the two front warmers were between 35C to 45C. Buns were discarded on site.Ensure high risk foods are stored above 60C in the warmers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handwashing sink had no paper towel.-Ensure paper towel is available
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Almonds stored in a food tin that previously had other food in it. Tin also had caked debris on the sides.-Store foods in cleanable containers. Used tins are not to be reused2) Various opened cans of food were stored in the upright fridge by the back door.-Once food cans are opened, food must be decanted
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit for cooked eggs - eggs probed at 48.7C.-Ensure hot holding unit can maintain eggs >60C-Operator must reheat eggs to 74C before service-Unit appeared to be turned up to highest setting. If it is unable to maintain the temperature, operator must obtain a new unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Again high risk buns and tarts in hot holding units were probed between 22.7-31.5. Staff member saw inspector coming in and turned up the hot holding units at that time. Dial thermometers in hot holding units showed <50C.-Ensure foods are hot held >60C. Operator should not put buns in unit until thermometer shows 60C (140F)-Discarded all buns and tarts from hot holding units----------High risk buns in the two front warmers were between 35C to 45C. Buns were discarded on site.Ensure high risk foods are stored above 60C in the warmers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Right-side light cover within the ventilation canopy was being held up with tape, but cover kept falling out.-Repair or replace the light cover. Remove tape so that the surfaces are easily cleanable
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sheeter was covered in flour. Operator said it was not used regularly.2) Large stand mixer - stand had caked on food product.3) Bowl of honey was caked in debris.4) Buckets of ingredients under prep counter across from oven are caked in debris.-Ensure food equipment is thoroughly cleaned after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceilings near air vents were very dusty.Ventilation canopy filters were very greasy.-Clean
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk buns in the two front warmers were between 35C to 45C. Buns were discarded on site.Ensure high risk foods are stored above 60C in the warmers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was without soap and paper towel.Ensure the hand sink is equipped with hot/cold running water, soap and paper towels.
    • 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?
      • The back door was opened without a screen in place.Keep the back door closed or install an effective screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were used to cover the floor, counter and parts of shelves.Remove the cardboards. The floor, counter and shelves must be smooth, easily cleanable and water resistant. Cardboards do not meet the criteria.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business end of the can opener was soiled.Clean and sanitize the equipment after use.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food warmers were around 50 to 51C.Ensure the warmers are keeping foods over 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was not operational due to plumbing blockage. The hand sinks were still operational. The repair was being done during the inspection.Ensure the plumbing is repaired by the end of the day.

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