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Bread and Rusk

122 - 4909 17 Avenue SE Calgary AB T2A 0V5 · Food - General

Official record from Alberta →

Inspection summary

Bread and Rusk has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on August 12, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on July 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on August 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 5 times across 4 separate inspections, most recently on August 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back of house hand washing station and washroom hand washing station both did not have paper towels in stock.Ensure all hand washing stations are maintained and properly equipped with soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationPrevious ViolationThe facility high touch areas, counters, equipment, and floors require cleaning.Please ensure routine cleaning is being done. Please create a cleaning schedule for cleaning frequency.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Various containers of food observed uncovered in the walk-in-freezer/refrigerator and in drawers. Ensure all food stored is covered to prevent contamination.2. Food observed to be stored on the floor.Ensure all food items are stored off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dairy products such as cream cheeses, heavy cream and milk observed sitting in room temperature. Ensure high risk food items are stored and kept under refrigeration at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in the back of house observed to have no paper towels stored in the dispenser.Ensure all hand-washing stations are fully stocked and equipped with cold and hot running water under pressure.-Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility high touch areas, counters, equipment, and floors require cleaning.Please ensure routine cleaning is being done. Please create a cleaning schedule for cleaning frequency.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various workstations observed to be cluttered, and in disarray with personal items, dishes, containers. Please ensure workstations are being cleaned and sanitized routinely.Please ensure large items that are not able to be cleaned in the 2-comparment sink are being cleaned and sanitized routinely.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Various amounts of food and food containers observed stored on the floor, uncovered and or unprotected. Including food stored directly on the oven.Ensure all food items are covered, protected and stored off the floor. Or placed and stored on baking racks, or parchment paper, as not all surfaces are being routinely cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs observed sitting in room temperature. A cooked stew of meat observed sitting in room temperature.Ensure all high-risk foods are stored below 4 degrees C or above 60 degrees C. This was corrected, during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing stations in the front of house, back of house and washroom observed to have no paper towels in the dispenser. Paper towels were observed on site, however nowhere in proximity to dispensers. Paper towels in use do not fit the dispensers. Ensure to replace dispensers or fill with proper size paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat Violation**Please also clean, on top, in-between, underneath, behind equipment and movable prep tables. Previous ViolationFood equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment.- Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Repeat Violation**Floors in the walk-in cooler, in and around the cook line and in the facility require a deep clean as build up is occurring. Please deep clean the facility, storage areas, and ceilings in the kitchen and office, where large dust or grease build up is accumulating. Previous ViolationFloor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility.- Make sure to regularly and thoroughly clean all above areas of food debris.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloths were stored on food prep tables in the kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 0 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.- As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food trays placed besides the display cooler at the front of the house were stored without any barrier or lid. Operator placed plastic cover over the food products.- Cover all food products and store in a sanitary manner to prevent from any contamination.2. Personal items (staff drinks, cellphone, and binder) were stored on food prep tables in the back kitchen.- Store stationary items and personal food/items in areas that will not contaminate food or food areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing bleach sanitizer was not labelled. Operator labeled spray bottle during inspection.- As discussed, bottles and containers containing chemicals should be appropriately labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 9 white eggs stored on the middle food prep table in the back kitchen were measured at 14.9 degrees Celsius using a probe thermometer. Operator voluntarily discarded the eggs.- Operator was informed that eggs must be kept at or below 7°C. - Do not store eggs and other high-risk food items at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required. Operator was instructed to always prepare bleach sanitizer solution when dishwashing.- Operator was informed on how to properly use the 2-comp sink for dishwashing:1) Sink 1 - wash with soap and rinse with warm water.2) Sink 2 - sanitize with 100ppm bleach sanitizer 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?
      • Hot-water supply to hand sink was turned off at the time of inspection. 2-comp sink water tap fixture started leaking when operator turned on the valve.- Repair the tap leak.- Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
    • 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. Ceiling tile directly above the clean utensil storage rack was not properly installed.- Operator is to ensure that ceiling tile is installed correctly.2. Oil and grease build-up on left ventilation hood in the back kitchen was noted.- Please clean ventilation hood and include routine cleaning in cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment.- Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility.- Make sure to regularly and thoroughly clean all above areas of food debris.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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