Skip to content
Loading map…

Royal Punjab Vegetarian Bakery

105 - 78 Saddlepeace Manor NE Calgary AB T3J 2J1 · Food - General

Official record from Alberta →

Inspection summary

Royal Punjab Vegetarian Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on March 25, 2025, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 March 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 25, 2025. 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 once on March 22, 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?

  • 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 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 22, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach (chlorine) sanitizer solution in a spray bottle, initially prepared for use in the kitchen was tested at 10 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked using the available test strips.2. Wet washcloths were stored on food prep tables in the kitchen. - Operator was instructed to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored in the containers, with handles covered in product. Operator removed scoops from food.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. An opened metal-can containing pineapple was stored in the walk-in cooler. Operator voluntarily transferred food item to a food-grade container.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two round disposable containers containing barfi were stored besides the prep cooler in the back kitchen. Temperature measured at 24 degrees Celsius. As per operator food product was left at room temperature since morning. Operator voluntarily discarded the food items.- Ensure that food items under refrigeration are maintained at 4 degrees Celsius or below at all times.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 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?
      • There was a gap between the kitchen back doors. Please install/adjust door sweeps and weather stripping to eliminate gaps.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1) Large floor mixer was positioned directly next to the dishwashing spray sink. Relocate floor mixer farther away to avoid contamination from dishwashing splash out.2) Support legs of counter on hand washing sink end of dishwashing table were constructed from plumbing pipes and bare wood that did not appear to provide adequate stability. Please remove and install proper supports/legs. All surfaces must be durable and easily cleanable.

Nearby inspected facilities

Own this business? Add a badge to your website