The Bake Chef Co.
299 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General
Inspection summary
The Bake Chef Co. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on July 14, 2026, recorded 1 infraction.
None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, 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.
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 5 times across 5 separate inspections, most recently on June 27, 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 3 times across 3 separate inspections, most recently on September 24, 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 2 times across 2 separate inspections, most recently on December 14, 2023. 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 across 2 separate inspections, most recently on July 14, 2026. 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 on December 7, 2023. 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.
7 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Paper sacks previously used for ingredient storage were being reused to prepare and store a dry flour mix.- Discontinue the reuse of paper sacks for food preparation and storage immediately. Store dry flour mix only in food-grade containers
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Chlorine sanitizer solution was measured at 10 ppm.- During inspection staff member made a new sanitizer solution which tested at 100 ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- June 27, 2024:A fewer flies observed. But the issue has not been fully resolved. Additional measured must be implemented. May 1, 2024: Fly issue has not been resolved. Additional measures required to control the presence of flies in the food handling areas.April 9, 2024:Observed a few flies in the back dishwashing area. Much better but the issue has not been resolved.Implement additional measures such as treating the drain lines to eradicate the presence of pests.
- 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?
- Demand Inspection
1 infraction
- 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?
- May 1, 2024: Fly issue has not been resolved. Additional measures required to control the presence of flies in the food handling areas.April 9, 2024:Observed a few flies in the back dishwashing area. Much better but the issue has not been resolved.Implement additional measures such as treating the drain lines to eradicate the presence of pests.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in the dishwashing sink was measured at approximately 50 ppm. - Ensure the solution is changed at adequate intervals. Chlorine sanitizers must be used at 100 ppm.
- 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?
- April 9, 2024:Observed a few flies in the back dishwashing area. Much better but the issue has not been resolved.Implement additional measures such as treating the drain lines to eradicate the presence of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Recurrent Violation***1) Hot holding unit:Internal temperature of meats was measured between 38 to 42 degrees C. on top. Discarded the meats on top. - All high-risk food under hot holding must be maintained at a temperature of greater than 60C. Ensure to re-heat all foods to 74C prior to hot holding at 60C or higher. Place the lid on the container after each use.
- 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?
- Fruit flies were found in the back baking area by the dishwashing sink.Remove fruit flies by installing a fly light.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Hot holding unit:Internal temperature of meats was measured between 47 to 53 degrees C. on top. Discarded the meats on top. - All high-risk food under hot holding must be maintained at a temperature of greater than 60C. Ensure to re-heat all foods to 74C prior to hot holding at 60C or higher. Place the lid on the container after each use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing method. Staff noted they wash utensils and equipment with detergent then rinse with water. Sanitizing step is done performed after the dishes after washing.Follow the three-step manual method for dishwashing:1) wash with soap and warm water2) rinse with warm water. 3) sanitize with 100ppm chlorine for 2 minutes and then air dry. - Sanitizer solution was prepared in one of the compartments at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the back prep area was inaccessible and blocked by a chest freezer. The 2-compartment dishwashing sink was hard to access as well. - Chest freezer must be removed the facility as it blocks access to the handwashing sink as well as make it hard to access the dishwashing sinks. - Agreed on 1 week for the removal of the chest freezer.
- 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?
- Fruit flies were found in the back baking area by the dishwashing sink.Remove fruit flies by installing a fly light.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed 2 portable induction cook tops to the left of the oven where no was no ventilation available. They were being used to cook eggs with lots of oil and grease on surfaces and in pans.- To be removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of oil and grease observed on surfaces where the induction cook tops were being used. - Removed induction cook tops, clean the area, and maintain in a clean and sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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