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The Rolling Pin Bakery & Cafe

125 5 Avenue W Bow Island AB T0K 0G0 · Food - General

Official record from Alberta →

Inspection summary

The Rolling Pin Bakery & Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on May 6, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 6 times across 6 separate inspections, most recently on May 6, 2026. 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?

  • 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 3 separate inspections, most recently on January 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 7 separate inspections, most recently on April 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    • 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?
      • Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace. REPEATMay 6 update: Observed insects entering through the cracks. Ensure all cracks are sealed.
  2. Risk Management 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?
      • Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace. REPEAT
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them. REPEATThe deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured 50 ppm of chlorine. The dishwasher's line was primed. The dishwasher began dispensing 100 ppm on the third cycle.Discussed staff check chlorine concentrations twice a day and recording levels.
    • 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?
      • Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace. REPEAT
    • 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 hood vent had not been serviced. REPEATPlease ensure that the ventilation system is regularly monitored and serviced professionally.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them. REPEATThe deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel holder or dispenser is missing in staff washroom and server hand sink areas. Please purchase.
    • 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?
      • Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Staff mentioned that the new food handling permit has been received and needs to be printed off.Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
    • 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 hood vent had not been serviced Please ensure that the ventilation system is regularly monitored and serviced professionally.Staff stated someone would be visiting the facility within the next few weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them.The deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
  5. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine level measured <100 ppm. Discussed manual dishwashing process with staff.A follow up inspection will be done next week.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips to measure the dishwasher's chlorine level. A few chlorine test strips were left with operator. Please purchase chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel holder or dispenser is missing in staff washroom and server hand sink areas. Please purchase.The server hand sink was missing paper towel. Staff provided paper towel during inspection.
    • 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?
      • Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Staff mentioned that the new food handling permit has been received and needs to be printed off.Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
    • 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 hood vent had not been serviced Please ensure that the ventilation system is regularly monitored and serviced professionally.Staff stated someone would be visiting the facility within the next few weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them.The deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are using soap and water to clean surfaces in the kitchen.Discussed using soap and water first, followed by sanitizer water.Discussed mixing 1/2 tsp of bleach to 1 litre of water. Quats test strips were available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife was being stored in between table and prep cooler. This area is not clean. Ensure utensils are stored appropriately.
    • 09. Are chemicals stored and handled in a safe manner?
      • Products in spray bottles are not properly labeled. Ensure all chemicals are properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were sitting out at room temperature for 4.5 hours. Staff discarded eggs at time of inspection. Discussed keeping potential hazardous foods out for no longer than 2 hours. Prep cooler temperature measured 9.5 C. An error message was flashing on the temperature dial. Staff were busy and continuously opening and closing the cooler. Discussed keeping lids shut on cooler to ensure temperature remains cooler. The temperature did decrease to ~4C by the end of the inspection. Discussed monitoring temperature of cooler closely. No thermometer in prep table cooler next to standing cooler. The display cooler temperature measured 9.5C to 11C with sausage rolls, cinnamon buns, etc. Staff removed food into another cooling unit. Discussed having someone come out to look at display cooler and address issue.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine level measured <100 ppm. Staff changed out the sanitizer container with new product. However, after the dishwasher was ran three times-the dishwasher chlorine remained below <100 ppm. Discussed putting an out of order sign on the dishwasher. Discussed contacting a dishwasher company to come out to the facility to address the issue.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips to measure the dishwasher's chlorine level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel holder or dispenser is missing in staff washroom and server hand sink areas. Please purchase.The server hand sink was missing paper towel. Staff provided paper towel during inspection.
    • 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?
      • Weatherstripping at back door is worn and allowing sunlight in. Please repair or replace.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
    • 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 hood vent had not been serviced Please ensure that the ventilation system is regularly monitored and serviced professionally.Staff stated someone would be visiting the facility within the next few weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them.The deep-frying area and cookline underneath, between and behind had a buildup of grease and debris.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
  7. Risk Management Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
    • 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 hood vent had not been serviced by a professional company since 2022. On re-inspection it was noted that the vent service sticker had been removed.Please ensure that the ventilation system is regularly monitored and serviced professionally.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them.Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.
  8. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed in an area that is visible to customers.Please ensure that a valid food handling permit is displayed in an area of the facility that is visible to customers.
    • 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 hood vent had not been serviced by a professional company since 2022. Please ensure that the ventilation system is regularly monitored and serviced professionally.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside of the bulk ingredients containers had a build-up of debris on them.There was a build-up of debris underneath of the doughnut prep counters. Please ensure that the indicated areas are maintained in a clean and sanitary condition to prevent cross-contamination.

Nearby inspected facilities

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