299 MC - 2500 University Drive NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
14 juillet 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. se trouve dans le quartier UNIVERSITY OF CALGARY. UNIVERSITY OF CALGARY, Calgary compte 64 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juillet 2026, 56 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Umi Sushi Express
UNIVERSITY OF CALGARY
Ce restaurant a été inspecté 8 fois depuis le 20 septembre 2023, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
1 infraction
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 infraction
The Chlorine sanitizer solution was measured at 10 ppm., - During inspection staff member made a new sanitizer solution which tested at 100 ppm
1 infraction
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 infraction
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 infractions
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 infractions
***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 infractions
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 infractions
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.,