Skip to content
Loading map…

The Bake Chef Co.

299 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

7 inspections

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as purse and phones were stored with food items.Provide a separate space for personal items storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot holding unit:Meats were stored above the load limit, meats were measured between 42 to 47 degrees C. on top. Discarded the meats on top. 2) Prep cooler unit:Sliced cheeses and sauces were stored above the load limit. Sliced cheeses and sauces were measured more than 10 degrees C. on top. Discarded the sliced cheeses and sauce above the load limit. Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.3) Batter cooler air temperature was measured at 10 degrees C. Remove the perishable food and store them in another cooler @ 4 degrees C. 4) Milk cooler was measured at 7.4 degrees C. 3 to 4) Fix the coolers and store perishable food at 4 degrees C or below. 5) No probe thermometer available.Provide a probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not sanitizing 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.
    • 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.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cavendish potatoes boxes and plastic bags were reused to store bread. 2) Spice bottles were repaired/covered with grey duct tape. Replace all broken bottles.3) Grease and debris build-up on the cooler handles. 4) More than 10 food containers were repaired with grey duct tapeReplace all broken containers. 5) Dust and debris build up on the milk cooler fan cover and shelves.Clean the milk cooler.