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Win Cake

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

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