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Rolls and Scoops

E53 - 260300 Writing Creek Crescent Balzac AB T4A 0X8 · Food - General

Official record from Alberta →

Inspection summary

Rolls and Scoops has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 13, 2026. The most recent inspection, on July 23, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on July 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 6 separate inspections, most recently on July 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on July 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area had debris and grease built up:**Corrected 1. Counter tops**Corrected 2. Door handles for the freezer and the refrigerators **Corrected 3. Inside of the freezers and the coolers **Not corrected 4. Area under the shelves and equipmentDO THE FOLLOWING:1. Ensure these areas are thoroughly cleaned to prevent further grease and debris built up.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream buckets in the freezer did not have lids. DO THE FOLLOWING:1. Ensure that all food products are covered and protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was unable to describe the manual dishwashing process for the two compartment sink. Operator was educated on the two compartment sink method for washing dishes. DO THE FOLLOWING:1. Wash with detergent and water (45 degrees Celsius) and rinse under the tap or by filling the sink in the first compartment. 2. Fill the 2nd compartment with warm water (24-45 degrees Celsius) and add bleach. Test the concentration to ensure it is 100ppm. Place dishes and sanitize for 2 mins.3. Air dry dishes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area had debris and grease built up:1. Counter tops2. Door handles for the freezer and the refrigerators 3. Inside of the freezers and the coolers 4. Area under the shelves and equipmentDO THE FOLLOWING:1. Ensure these areas are thoroughly cleaned to prevent further grease and debris built up.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream buckets in the freezer did not have lids. DO THE FOLLOWING:1. Ensure that all food products are covered and protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was unable to describe the manual dishwashing process for the two compartment sink. Operator was educated on the two compartment sink method for washing dishes. DO THE FOLLOWING:1. Wash with detergent and water (45 degrees Celsius) and rinse under the tap or by filling the sink in the first compartment. 2. Fill the 2nd compartment with warm water (24-45 degrees Celsius) and add bleach. Test the concentration to ensure it is 100ppm. Place dishes and sanitize for 2 mins.3. Air dry dishes
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was blocked at the time of inspection. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure the handwash sink is accessible at all times. 2. Use the dedicated hand sink for handwashing, not the two compartment sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not available. Only warm water was available. DO THE FOLLOWING:1. Ensure that hot water is made available. All food facilities are required to have hot and cold running water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area had debris and grease built up:1. Counter tops2. Door handles for the freezer and the refrigerators 3. Inside of the freezers and the coolers 4. Area under the shelves and equipmentDO THE FOLLOWING:1. Ensure these areas are thoroughly cleaned to prevent further grease and debris built up.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. DO THE FOLLOWING:1. Obtain chlorine test strips to be able to test the concentration of the sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. DO THE FOLLOWING:1. Obtain chlorine test strips to be able to test the concentration of the sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
  8. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the spray bottle was 0ppm. This was corrected during the inspection. Corrected concentration was 100ppm. DO THE FOLLOWING: 1. Ensure that chlorine sanitizer has a concentration of 100ppm.2. To make a chlorine sanitizer using household bleach: Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available. DO THE FOLLOWING:1. Obtain chlorine test strips to be able to test the concentration of the sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers do not have valid food safety certifications. DO THE FOLLOWING:1. Obtain a valid food safety certificate from an approved course to ensure that food handlers can safely handle food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside of the chest freezers and the standing refrigerator had food debris.DO THE FOLLOWING:1. Ensure that the equipment is cleaned.

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