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PH Bakers / Ronnie's Grill and Bakeshop

8 & 10 - 920 28 Street NE Calgary AB T2A 6K1 · Food - General

Official record from Alberta →

Inspection summary

PH Bakers / Ronnie's Grill and Bakeshop has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on July 30, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 once on November 17, 2025. 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 once on November 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 11, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on December 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 2 separate inspections, most recently on November 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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. Cake & sweets area: the ceiling tiles in the washroom had water damage and mould observed.COMPLETE THE FOLLOWING:1. Replace the water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bread area: observed a few cracked clear lid covers for the large white Rubbermaid dry ingredient bins in the back area. COMPLETE THE FOLLOWING:1. Please replace the cracked lids.
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Bread area: an opened white sugar bag was stored on the floor. Bag moved off the floor during inspection to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bread area: a couple garbage bags of empty drink containers were stored on top of boxes of peanuts in the back bay door area. 2. Bread area: garbage bags were being used to cover the new sheeter. 3. Cake & sweets area: - Insect UV light stored above the mixer- Insect UV light stored on same shelf as food containers and other food related itemsCOMPLETE THE FOLLOWING:1. Please store the bags of empty drink containers in an area that is separate from food.2. Do not use garbage bags for storing any food related equipment, as they may contain chemicals that are not food safe.3. Store insect lights away from any food areas to prevent contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cakes & sweets area: no thermometer in new coolers.COMPLETE THE FOLLOWING:1. Please purchase thermometers for coolers. Check temperatures daily to ensure the coolers are operating properly. It is recommended to record daily temperature checks in a log sheet.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked about the dishwashing steps, the Operator stated they let dishes soak in sanitizer for around 20 seconds. Informed the Operator that dishes must be immersed in sanitizer for at least 2 minutes for adequate sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Bread area: there was no paper towel at the handwash station. Paper towel replaced 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?
      • 1. Cake & sweets area: the paper towel in the washroom was not stored in a dispenser.2. Front area: the hot water tap was not working and unable to turn on hot water.COMPLETE THE FOLLOWING:1. Ensure paper towel is always stored in a dispenser to prevent contaminating the whole roll.2. Repair the hot water tap so hot water is always available at this sink.
    • 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. Cake & sweets area: there was a hole at the bottom of the wall to the right of the walk-in chiller.2. Cake & sweets area: the washroom door was not equipped with a self-closing door mechanism and opened directly into a food area.3. Cake & sweets area: the ceiling tiles in the washroom had water damage and mould observed.4. Bread area: the washroom door was not equipped with a self-closing door mechanism and opened directly into a food area. COMPLETE THE FOLLOWING:1. Please repair the hole in the wall so that area is easy to clean.2. Install self-closing door mechanisms to ensure washroom doors are always kept closed to prevent washroom contaminants from entering the food areas3. Replace the water damaged ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bread area: observed a few cracked clear lid covers for the large white Rubbermaid dry ingredient bins in the back area. 2. Bread area: there was a buildup of dust on the hood vent filters. The Operator stated they are cleaned every 2 weeks. COMPLETE THE FOLLOWING:1. Please replace the cracked lids.2. Clean the hood vent filters. They should be cleaned as often as necessary to maintain them in a visibly clean condition to prevent contaminating the food area below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Bread area: grease and food debris noted on floor along the wall behind the deep fryer and gas stove. COMPLETE THE FOLLOWING:1. Please clean area noted above and ensure hard to reach areas are thoroughly cleaned to prevent attracting pests into facility.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items including raw meat for staff use wasstored in walk-in freezer and in the chest freezer. Meat was improperly labeled and stored near other food items.- As discussed, operator must ensure that all staff-use food items must be clearly labeled as 'Staff Use Only' and stored separately, away from other food items to prevent cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottles were not properly labelled at the time of inspection.- Operator labelled bottles immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dust and debris build-up on both ventilation hoods above the cooking area. Next service was due October 2024.- Please deep clean ventilation filters and hood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a pool of grease and oil accumulated under and behind the cooking area besides the ovens.- Please pull equipment away from wall for thorough cleaning.
  7. Monitoring Inspection

    0 infractions

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