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Bob Ronnie Catering

4104 64 Street Ponoka AB T4J 1H1 · Food - General

Official record from Alberta →

Inspection summary

Bob Ronnie Catering has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on August 24, 2026, recorded 6 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on August 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on November 28, 2024. 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 temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 7 separate inspections, most recently on August 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 10 times across 6 separate inspections, most recently on August 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Multiple cleaning cloths were observed not being returned to a sanitizing solution between uses. Please ensure that reusable wiping cloths used on food-contact surfaces are stored in an appropriate, properly prepared sanitizing solution when not in use. The solution must be maintained at the required concentration—such as 100 ppm chlorine or a minimum of 200 ppm quaternary ammonium compound (QUAT). This will help minimize bacterial growth on the cloths and reduce the risk of cross-contamination when they are reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Current: Various food items were observed stored directly on the floor in the main floor dry storage area. Please ensure that all food items are stored off the floor and in a manner that minimizes the risk of contamination, such as on shelving, racks, or pallets.Previous: Food items were being stored on the floor in the dry storage area and food preparation area. Corrective action: Foods must be kept at least 15 cm (6 in) above the floor in order to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Four fly swatters were observed in separate areas of the facility. Fly swatters are not appropriate for use or storage in food-preparation, food storage, or food-service areas, as their use may result in contamination of food, food-contact surfaces, equipment, or utensils.Please remove and store fly swatters in a designated area away from food, food-contact surfaces, clean equipment, and utensils. Following use, ensure that staff wash their hands before resuming food handling and that any affected surfaces are immediately cleaned and sanitized. Pest activity should be addressed using appropriate pest control measures to minimize the risk of food contamination and foodborne illness. Facility staff were notified of this concern and indicated that the fly swatters would be removed immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Current A tray remains positioned beneath the high-temperature dishwasher to collect leaking water. Please ensure the source of the leak is repaired, and the area is maintained in a clean and dry condition to minimize the potential for mould growth and pest attraction.Previous: A leak was observed coming from the plumbing of the high temperature dishwasher. Although there is a bucket placed under the leak, there is still a concern regarding potential mold growth and creating a breeding ground for pests. Corrective action: Have the leak from the dishwasher repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a thorough cleaning to remove accumulated food debris, dust, and other residues observed throughout the premises. The extent of accumulation suggests that some areas have not been cleaned at an adequate frequency.Scattered mould growth was observed within the ice machine. As ice is considered a food item, please ensure the ice machine is emptied as necessary and thoroughly cleaned and sanitized in accordance with the manufacturer’s instructions before it is returned to service. Dust and debris were also observed accumulating on top of the ice machine and must be removed.Please incorporate these cleaning requirements into the facility’s written sanitation schedule. The schedule should identify all areas and equipment requiring cleaning, establish an appropriate cleaning frequency, assign responsibility, and include monitoring records to verify completion. Maintaining the facility in a clean and sanitary condition will help minimize the risk of contamination of food, ice, equipment, and food-contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: A written sanitation schedule has not yet been developed for the facility. Please develop, implement, and maintain a written sanitation program to ensure that all required cleaning and sanitizing tasks are completed and monitored on a consistent basis. The program should identify the areas, equipment, and utensils to be cleaned; the cleaning frequency; the staff responsible; the cleaning and sanitizing procedures and products used; and records to verify completion. This supports the facility’s safe and sanitary operation and maintenance. Previous: The general sanitation of the facility is unsatisfactory in various kitchen and storage areas. The facility does not have written sanitation procedures or logs to ensure that routine cleaning is taking place and at an appropriate frequency. Corrective action: Please develop written sanitation procedures based on the AHS template, and submit to the PHI for review. Sanitation logs must also be maintained. For your reference and assistance, the AHS template for written sanitation procedures will be provided alongside this report.
  2. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor in the dry storage area and food preparation area. Corrective action: Foods must be kept at least 15 cm (6 in) above the floor in order to protect it from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the dry storage area, baking sheets containing dessert base were stacked one on top of the other with no protective layer in between. This increases the risk of food contamination during storage. Corrective action: Please ensure that you are placing a protective layer (e.g., parchment paper) between your baking sheets to protect the food from contamination. Alternatively, you can store the baking sheets such that they do not have contact with one another.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a work bench being used for both food preparation and to store hand tools, work gloves, and other incompatible items that could physically contaminate food and cause severe injury/illness. Corrective actions: Incompatible items must be removed from the food preparation area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is significant grease buildup on the exhaust hood.Corrective action: Cleaning the exhaust hood should be part of your routine sanitation procedures, occurring weekly or as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Duct tape labels have been applied to various surfaces and pieces of equipment. This is not an acceptable practice, since duct tape is not a cleanable surface and can contribute to cross-contamination. Corrective action: Labels must be removed entirely or replaced with ones that are smooth, durable, easily cleanable, and impervious to moisture.2. Deep grooves and scores are forming in the prep table cutting boards, which prevents adequate sanitizing and increases the risk of cross-contamination. Corrective action: The prep table cutting boards must be resurfaced or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A leak was observed coming from the plumbing of the high temperature dishwasher. Although there is a bucket placed under the leak, there is still a concern regarding potential mold growth and creating a breeding ground for pests. Corrective action: Have the leak from the dishwasher repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility is unsatisfactory in various kitchen and storage areas. The facility does not have written sanitation procedures or logs to ensure that routine cleaning is taking place and at an appropriate frequency. Corrective action: Please develop written sanitation procedures based on the AHS template, and submit to the PHI for review. Sanitation logs must also be maintained. For your reference and assistance, the AHS template for written sanitation procedures will be provided alongside this report.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the dry storage area, baking sheets containing dessert base were stacked one on top of the other with no protective layer in between. This increases the risk of food contamination during storage. Corrective action: Please ensure that you are placing a protective layer (e.g., parchment paper) between your baking sheets to protect the food from contamination. Alternatively, you can store the baking sheets such that they do not have contact with one another.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standup cooler in the kitchen area measured at 10 degrees Celsius, according to our probe thermometer. Corrective action: The standup cooler must be able to maintain a temperature of 4 degrees Celsius or less to safely store high risk foods. Please ensure your cooler can maintain an adequate temperature, and continue to store high risk foods in your walk-in cooler in the meantime (which measured at 2 degrees Celsius during the inspection). Cleaning the dust and debris off the fridge coils might improve the cooler's efficiency.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is significant grease buildup on the exhaust hood.Corrective action: Cleaning the exhaust hood should be part of your routine sanitation procedures, occurring weekly or as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A leak was observed coming from the plumbing of the high temperature dishwasher. Although there is a bucket placed under the leak, there is still a concern regarding potential mold growth and creating a breeding ground for pests. Corrective action: Have the leak from the dishwasher repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the facility is unsatisfactory in various kitchen and storage areas. The facility does not have written sanitation policies or logs to ensure that routine cleaning is taking place and at an appropriate frequency. Corrective action: Please develop written sanitation procedures and maintain sanitation logs to improve the overall cleanliness of your facility. For your reference and assistance, documents will be provided alongside this report.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Food bags were observed to be stored directly on the floor in the dry storage area.2) Drinking glass was used to dispense the food items from dry storage containers.Concerns for contamination were discussed with facility operator.-Food bags were placed on the shelves 15cm above the floor.-Operator removed the drinking glass used as scoop from dry food item.Make sure to obtain scoops with handles for dry goods. Store scoops in such a way that the handles are not in contact with the dry goods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility required cleaning on floor and food prep counters in kitchen area.April 29th, 2025: Received the pictures of kitchen counter, floors and storage area.Indicated surfaces were cleaned and sanitized as instructed by PHI.Template for written sanitation plan will be shared for reference.Please note that the objective of written sanitation program is to provide reasonable assurance that the food establishment is being cleaned and sanitized effectively and consistently.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dring the observation it was observed that some of the items not associated with food handling were stored with food.Discussed with the operator to remove any item not associated with food handling be stored away from in a separate space.
  6. Risk Management Inspection

    4 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?
      • - The side door next to the walk-in freezer and cooler, located at the front of the building, is inadequate. Observed gaps in the weatherstripping, increasing the risk of pest entry. Please ensure the weather stripping is replaced to eliminate gaps and reduce the risk of potential pest entry into the food establishment.Please ensure all doors that provide entry in and out of the building are adequately weatherstripped to prevent pest entry.November 28, 2024- The side door is still not closing adequately to minimize potential pest infiltration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The commercial dishwasher is not in good working order. There is a leak in the plumbing connected to the dishwasher, and water is accumulating on the floor directly below the unit due to this leakage.Please ensure repair to the dishwasher plumbing to avoid additional damage and water buildup, which can lead to the deterioration of surrounding building materials and the attraction of pests.November 28, 2024- The commercial high temperature dishwasher is still leaking water. Pooling water was observed underneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Multiple areas within the facility are not maintained in a clean and sanitary condition to reduce the risk of contamination during food preparation:1) Underneath the north-facing food preparation counters, the cupboards' surface floors have accumulated food debris.2) The In the main kitchen the there is an accumulation of dust on coils near the oven equipment.3) The stand mixer in the main kitchen is not clean, with dry food debris observed on various parts of the equipment.4) An accumulation of food debris and stains were observed on the floors of the main kitchen, indicating inconsistent cleaning practices.5) An accumulation of food debris underneath shelves in dry storage areas. Please ensure the facility is being cleaned regularly to promote a clean and sanitary environment for food preparation and to minimize the attraction of pests.November 28, 2024- A thorough cleaning of the facility is needed. Advised staff to increase cleaning frequency in order to maintain a clean and sanitary environment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Written sanitation procedure was not provided at the time of inspection upon request.Please create a written schedule for sanitation to maintain regular cleaning of the food establishment and ensure a clean, sanitary environment.November 28, 2024- No cleaning schedule has been created.
  7. Monitoring Inspection

    5 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?
      • - The side door next to the walk-in freezer and cooler, located at the front of the building, is inadequate. Observed gaps in the weatherstripping, increasing the risk of pest entry. Please ensure the weather stripping is replaced to eliminate gaps and reduce the risk of potential pest entry into the food establishment.Please ensure all doors that provide entry in and out of the building are adequately weatherstripped to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The door gasket for the south facing walk-in freezer is in disrepair. The gasket is no longer adhering to the door to provide an adequate seal.Please ensure the door gasket is repaired to allow for proper functioning of the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The commercial dishwasher is not in good working order. There is a leak in the plumbing connected to the dishwasher, and water is accumulating on the floor directly below the unit due to this leakage.Please ensure repair to the dishwasher plumbing to avoid additional damage and water buildup, which can lead to the deterioration of surrounding building materials and the attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Written sanitation procedure was not provided at the time of inspection upon request.Please create a written schedule for sanitation to maintain regular cleaning of the food establishment and ensure a clean, sanitary environment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Multiple areas within the facility are not maintained in a clean and sanitary condition to reduce the risk of contamination during food preparation:1) Underneath the north-facing food preparation counters, the cupboards' surface floors have accumulated food debris.2) The In the main kitchen the there is an accumulation of dust on coils near the oven equipment.3) The stand mixer in the main kitchen is not clean, with dry food debris observed on various parts of the equipment.4) An accumulation of food debris and stains were observed on the floors of the main kitchen, indicating inconsistent cleaning practices.5) An accumulation of food debris underneath shelves in dry storage areas. Please ensure the facility is being cleaned regularly to promote a clean and sanitary environment for food preparation and to minimize the attraction of pests.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Some QUAT sanitizer bottles were measured at 200 ppm. However, others were measured at 400+ ppm.- Please ensure QUAT sanitizers are at 200 ppm. - Use QUAT test strips to measure QUAT sanitizers.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There is an adhesive insect trap device placed directly above a food prep counter area.- Please move this device in an area that is not directly above an are that is used for food prep, handling, or storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Melted chocolate was stored in an uncovered container in a cupboard.- Directed staff to store this covered during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Paper towel is not being stored in paper towel dispensers. Rather, they are being stored beside the sink or on the dispensers. - Please ensure paper towel is stored in a clean and sanitary manner in order to facilitate proper hand hygiene.2) A bulk supply of paper towel rolls (uncontained/unpackaged) for hand drying is being stored in the men's washroom stall.- Please ensure this paper towel is stored in an area and manner that protects it from contamination.
    • 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) The large white cutting board counters in the prep area and in the meat cutting area have deteriorated where it is no longer smooth or easily cleanable.- Please repair or replace these.2) There is inadequate lighting in the walk-in cooler for meat.- Please ensure there is adequate lighting in this walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The 3 large standing mixers have an accumulation of grime and food debris on the undersides (where the attachments connect).- Please thoroughly clean and sanitize these.- Moving forward, please ensure these are cleaned and sanitized more thoroughly.2) The door handled of the glass refrigerator in the kitchen has been repaired with duct tape. This is unacceptable as tape is not an easily cleanable material.- Please repair or replace this handle so that it is easily cleanable.3) A spatula in the cake area has been repaired using duct tape. This is unacceptable as tape is not an easily cleanable material.- Please repair or replace this piece of equipment so that it is easily cleanable, or it must not be used in the facility.Note: Please also go through all equipment and utensils to ensure that they are in good repair. Otherwise, they must be repaired, replaced, or must not be used in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The handwashing sink (including the faucet, backsplash, and taps) has accumulated grime and food build up.- Please thoroughly clean and sanitize this handwashing sink.- Moving forward, please ensure it is cleaned and sanitized more thoroughly.
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