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Rolymie Bakery Restaurant

5 - 5008 Whitehorn Drive NE Calgary AB T1Y 1V1 · Food - General

Official record from Alberta →

Inspection summary

Rolymie Bakery Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on March 11, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on March 11, 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 March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on December 21, 2023. 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 7 times across 4 separate inspections, most recently on March 11, 2026. 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 once on March 11, 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of one bucket of chlorine sanitizing solution in the back food preparation area exceeded 1000ppm.Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.2. Dirty cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. - Ensure to use only clean cloths and place in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Soiled utensils were observed to be placed in room temperature water in the back food preparation area.- Store utensils at temperatures of 4 degrees Celsius or less (ice bath) or 60 degrees Celsius or greater or in a sanitizer solution at the correct concentration (100ppm Chlorine/200ppm Quats). Alternatively, continuously switch out the utensils with clean utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several lechon (roasted pigs) were observed at room temperature. Operator indicated that they had been out since 3days as the facility was closed for 2days prior to the inspection.- Operator discarded and poured bleach on the food items.Ensure that all high-risk foods are stored at temperatures of 4 degrees Celsius or less or greater than 60 degrees Celsius. Do not store or leave sitting out at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink in the back preparation area was actively leaking at the time of inspection. A container was placed underneath to collect water. - Repair/fix all plumbing issues to facilitate proper hand hygiene. Remove the container collecting water, clean and sanitize the area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings, walls and floors throughout food preparation areas were observed with grime and dirt.Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Previously prepared foods must be reheated to 74C before placing it in the hot table
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding table not providing the required temperature. Service immediately. Do not display food in this table unless is working properly.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food placed directly from the cooler into the hot holding table. Must reheat the food at the prescribed temperature, hold for 15 seconds then you may place it in the table. Ensure that the water is at least 70C
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean all areas. Mainly floors and walls
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a good clean up. Walls, floor shelving, machines. Get rid of unused equipment, utensils or objects
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all tools and materials from the food handling area. Be organized.
  6. Monitoring Inspection

    3 infractions

    • 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?
      • Observed flies. Enhance control measures
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a good clean up. Walls, floor shelving, machines. Get rid of unused equipment, utensils or objects
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all tools and materials from the food handling area. Be organized.

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