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Win Cake

7 & 7A - 2650 36 Street SE Calgary AB T2B 0Y3 · Food - General

Official record from Alberta →

Inspection summary

Win Cake has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 13, 2025. The most recent inspection, on July 3, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on July 3, 2026. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on June 8, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 7 times across 4 separate inspections, most recently on July 3, 2026. 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

  1. Risk Management Inspection

    3 infractions

    • 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?
      • No pest report available.Provide pest report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains on the kitchen ceiling.Fix the leak and replace the ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was un-organized. Clutter noted on shelves. Clean and reorganize the kitchen.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • No pest report available.Provide pest report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains on the kitchen ceiling.Fix the leak and replace the ceiling tiles.
  3. Monitoring Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • June 8, 2026, inspection:Re-packaged ingredients were not labelled. Please label all re-packaged ingredients.Previous Inspection:A few of the food items were not labelled.- Ensure to label all the food items with at least store name, address and a contact number and/or follow CFIA guidelines.- All unlabeled products were removed from shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A deodorant and clothes were stored on top of cake boxes.Provide a separate space for personal items. 2) Used cake pads were stored on top of food items. Discard all single use cake pads3) Garbage bags were used to cover cakes. Do not use garbage bags to cover food. Provide food grade material to cover food. 4) Dirty clothes were stored with food in the back area.Provide a separate space to store personal items. 5) Cake pieces were stored on the dish rack. Store food in the food area. 6) Clutter noted inside the drawers. Clean the drawers.7) Food debris in cake decorating items.Clean the cake decorating items 8) Dirty oven mitts were stored with take-out cups and other food itemsStore dirty oven mitts in a separate space. Clean the oven mitts 9) Cake pads were stored on top of an opened jam container. Separate cake storage items from foods. 1 to 9) Re-organize storage areas and store non-food items separately from food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine the sanitizer spray bottle was measured at 1000ppm.Use 100ppm chlorine (1/2teaspoon bleach per L water) and verify with test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable cups and other dishes were washed in the front sink. Dishes were found in the front sink wells. Dishes were not sanitized.Dishes must be washed and sanitized at the three-compartment sink using the three steps manual method:1) wash with warm water and soap.2) rinse with warm water. 3) sanitize by submerging in 100ppm chlorine sanitizer for at least 2 minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Dishes were stored in the front handwash sink. Ensure once side of the front service sink is available for handwashing.2) No paper towel dispenser in the front service handwash sink, A roll of paper towel is on the counter.Provide a dispenser for paper towel.
    • 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?
      • 1) Mouse droppings were found on shelf by the back exit door. Remove mouse droppings and increase pest control until the mouse problem is resolved. 2) Gap along the back exit door. Fix the back exit door.3) No pest report available.Provide pest report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base boards were missing in the food processing area. - Install baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Carpet on the on the front bar.Provide smooth and washable foods. 2) Water stains on the kitchen ceiling.Fix the leak and replace the ceiling tiles. 3) Kitchen lights were missing covers.Provide covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris on the cooler handles. Clean the handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter noted throughout the kitchen.Clean and re-organize the kitchen.2) No cleaning scheduleProvide a cleaning sch3) No temperature charts for coolers and freezers and food surface sanitizer. Check and record cooler and freezer temperatures and food surface sanitizer concentration.
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A few of the food items were not labelled.- Ensure to label all the food items with at least store name, address and a contact number and/or follow CFIA guidelines.- All unlabeled products were removed from shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base boards were missing in the food processing area. - Install baseboards.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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