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Rolymie Bakery

1083 Knottwood Road East NW Edmonton AB T6K 3N5 · Food - General

Official record from Alberta →

Inspection summary

Rolymie Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on October 1, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on October 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 separate inspections, most recently on November 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on November 25, 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?

  • 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 4 separate inspections, most recently on November 25, 2024. 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 2 times on October 1, 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened pots of food, and other ready to eat meat were stored in the middle of a cooler with hanging pork carcasses.Ensure cooked food is covered and stored away from raw meat. Raw meat and cooked food should be stored in separate coolers or well separated areas of a walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Food in the standalone cooler and walk in cooler were uncovered and stored directly on the shelf. Ensure food is stored safely and covered.
    • 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 for the bleach sanitizer should be obtained.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Large equipment, including dough mixers, band saw were not being cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pots of food were being left on the stove with the burner turned off. Perishable baked goods were being left at room temperature by the steam table.
    • 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?
      • Pest control records were not available upon request by PHI. Please send recent records via email or text.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in various locations:Public washrooms.Pantrycoolerswalls drawersPlease deep clean and declutter.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Large equipment, including dough mixers, band saw were not being cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pots of food were being left on the stove with the burner turned off. Perishable baked goods were being left at room temperature by the steam table.
    • 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?
      • Pest control records were not available upon request by PHI. Please send recent records via email or text.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in various locations:Public washrooms.Pantrycoolerswalls drawersPlease deep clean and declutter.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Large equipment, including dough mixers, band saw were not being cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pots of food were being left on the stove with the burner turned off. Perishable baked goods were being left at room temperature by the steam table.
    • 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?
      • Pest control records were not available upon request by PHI. Please send recent records via email or text.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in various locations:Public washrooms.Pantrycoolerswalls drawersPlease deep clean and declutter.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Large equipment, including dough mixers, band saw were not being cleaned.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pots of food were being left on the stove with the burner turned off. Perishable baked goods were being left at room temperature by the steam table.
    • 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?
      • Pest control records were not available upon request by PHI. Please send recent records via email or text.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required in various locations:Public washrooms.Pantrycoolerswalls drawersPlease deep clean and declutter.

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