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PH Bakers / Ronnie's Grill and Bakeshop - Events

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

Official record from Alberta →

Inspection summary

PH Bakers / Ronnie's Grill and Bakeshop - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 1, 2026. The most recent inspection, on August 8, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on August 2, 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 once on August 8, 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 August 1, 2026. 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 once on August 8, 2026. 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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer available onsite was measured at a concentration of 0ppm chlorine. Sanitizer concentration was corrected to 100ppm chlorine during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepared sauces intended for customer self-service were placed in containers without lids or other suitable protection from customer contamination.Lids were placed onto sauce containers during inspection. Ensure that foods served are stored in a manner that reduces the potential for cross contamination.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork dinakdaken, beef stew, ginstaang landka were tested in the hot holding unit and measured between 50C - 55C.The operator was instructed to use the burner on their boiler to reheat back up to 74C before returning it to the hot holding unit.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the spray bottle was measured at 500ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Steamed chicken buns in the hot holding unit were measured at 32. 5 to 38.7 degrees C. Steamed chicken buns were not reheated to 74 degrees C before placing in the hot holding unit. Reheat food to 74 degrees C or higher before serving or hot holding,2) Hot holding unit was not operational. Inadequate power at the booth. Ensure the hot holding unit can maintain perishable foods at 60 degrees C or higher or else don't use it. 3) Hotdog wieners were measured at 8.9 degrees C in the camping cooler with small amount of ice.Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.

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