299 MC - 2500 University Drive NW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 14, 2026
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
The Bake Chef Co. is in the UNIVERSITY OF CALGARY neighbourhood. UNIVERSITY OF CALGARY, Calgary has 64 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 23, 2026, there are 56 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Umi Sushi Express
UNIVERSITY OF CALGARY
This restaurant has been inspected 8 times since September 20, 2023, with 1 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
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
1 violation
The Chlorine sanitizer solution was measured at 10 ppm., - During inspection staff member made a new sanitizer solution which tested at 100 ppm
1 violation
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.
1 violation
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.,
2 violations
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.
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.,
2 violations
***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. , ,
Fruit flies were found in the back baking area by the dishwashing sink., , Remove fruit flies by installing a fly light.,
6 violations
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. , ,
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 water, 2) 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.
5 violations
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.,
Staff was not sanitizing the dishes after washing , , Follow the three-step manual method for dishwashing:, 1) wash with soap and warm water, 2) rinse with warm water. , 3) sanitize with 100ppm chlorine for 2 minutes and then air dry. ,
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.,
Fruit flies were found in the back baking area by the dishwashing sink., , Remove fruit flies by installing a fly light.,
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.
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.
Personal items such as purse and phones were stored with food items., , Provide a separate space for personal items storage. ,
Fruit flies were found in the back baking area by the dishwashing sink., , Remove fruit flies by installing a fly light.,
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 tape, , Replace all broken containers. , , 5) Dust and debris build up on the milk cooler fan cover and shelves., , Clean the milk cooler.,