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Royal Bake

3334 32 Street NE Calgary AB T1Y 6B9 · Food - General

Official record from Alberta →

Inspection summary

Royal Bake has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 29, 2026. The most recent inspection, on June 24, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 once on June 4, 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 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 June 16, 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.

4 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The front service area, including the prep cooler and food handling surfaces was not separated from the public, posing a risk of contamination.- Install a sneeze guard with no gaps.**June 16, 2026: Install a sneeze guard, at least 72 inches high from the floor, with no gaps. For every 1 foot lower, the guard requires the equivalent (1 foot) in horizontal to compensate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Raw wooden boards to be used for dough storage/transfer were observed in the kitchen.- Acquire boards made of finished wood or seal the raw wood boards.
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The front service area, including the prep cooler and food handling surfaces was not separated from the public, posing a risk of contamination.- Install a sneeze guard with no gaps.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not operational at the time of inspection.- Dishwasher should be operational and ensure that the final rinse is reaching a minimum of 71C at the dish level.
  4. Demand Inspection

    0 infractions

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