122 - 4909 17 Avenue SE · FOREST LAWN INDUSTRIAL
Bread and Rusk - Events
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Bread and Rusk is in the FOREST LAWN INDUSTRIAL neighbourhood. FOREST LAWN INDUSTRIAL, Calgary has 69 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 59 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since January 29, 2025, with 1 in compliance, 1 not in compliance, and 1 closure on record.
Various workstations observed to be cluttered, and in disarray with personal items, dishes, containers. , , Please ensure workstations are being cleaned and sanitized routinely., , Please ensure large items that are not able to be cleaned in the 2-comparment sink are being cleaned and sanitized routinely.
Various amounts of food and food containers observed stored on the floor, uncovered and or unprotected. Including food stored directly on the oven., , Ensure all food items are covered, protected and stored off the floor. Or placed and stored on baking racks, or parchment paper, as not all surfaces are being routinely cleaned and sanitized.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Raw eggs observed sitting in room temperature. A cooked stew of meat observed sitting in room temperature., , Ensure all high-risk foods are stored below 4 degrees C or above 60 degrees C. , , This was corrected, during inspection.
Hand washing stations in the front of house, back of house and washroom observed to have no paper towels in the dispenser. Paper towels were observed on site, however nowhere in proximity to dispensers. Paper towels in use do not fit the dispensers. , , Ensure to replace dispensers or fill with proper size paper towels.
**Repeat Violation**, , Please also clean, on top, in-between, underneath, behind equipment and movable prep tables. , , , Previous Violation, , Food equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment., , - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
**Repeat Violation**, , Floors in the walk-in cooler, in and around the cook line and in the facility require a deep clean as build up is occurring. , , Please deep clean the facility, storage areas, and ceilings in the kitchen and office, where large dust or grease build up is accumulating. , , Previous Violation, , Floor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility., , - Make sure to regularly and thoroughly clean all above areas of food debris.
Wet and dirty washcloths were stored on food prep tables in the kitchen. Chlorine (bleach) sanitizer solution in the washcloth bucket was tested at 0 ppm. Operator prepared bleach solution during inspection and concentration was tested at 100 ppm., , - Ensure that cleaning cloths are stored in the sanitizer solution bucket., - As discussed, ensure that sanitizer concentration is regularly checked using available test strips.
Spray bottle containing bleach sanitizer was not labelled. Operator labeled spray bottle during inspection., , - As discussed, bottles and containers containing chemicals should be appropriately labeled.
9 white eggs stored on the middle food prep table in the back kitchen were measured at 14.9 degrees Celsius using a probe thermometer. Operator voluntarily discarded the eggs., , - Operator was informed that eggs must be kept at or below 7°C. , - Do not store eggs and other high-risk food items at room temperature.
No probe or infrared thermometer was available in the facility at the time of inspection., , - Ensure working thermometer is available to check food temperatures regularly.
Operator was not able to demonstrate proper use of the 2-compartment sink for dishwashing , purposes. Proper sanitizing step was not followed, as required. Operator was instructed to always prepare bleach sanitizer solution when dishwashing., , - Operator was informed on how to properly use the 2-comp sink for dishwashing:, 1) Sink 1 - wash with soap and rinse with warm water., 2) Sink 2 - sanitize with 100ppm bleach sanitizer and then air dry.
Hot-water supply to hand sink was turned off at the time of inspection. 2-comp sink water tap fixture started leaking when operator turned on the valve., , - Repair the tap leak., - Ensure hand sink has hot water access, is unobstructed for staff use, and is stocked properly with paper towels and soap at all times.
1. Food trays placed besides the display cooler at the front of the house were stored without any barrier or lid. Operator placed plastic cover over the food products., - Cover all food products and store in a sanitary manner to prevent from any contamination., , 2. Personal items (staff drinks, cellphone, and binder) were stored on food prep tables in the back kitchen., - Store stationary items and personal food/items in areas that will not contaminate food or food areas.
1. Ceiling tile directly above the clean utensil storage rack was not properly installed., - Operator is to ensure that ceiling tile is installed correctly., , 2. Oil and grease build-up on left ventilation hood in the back kitchen was noted., - Please clean ventilation hood and include routine cleaning in cleaning schedule.
Food equipment including but not limited to dough mixer, pizza oven, and kitchen aid stand mixer in the back kitchen were not properly cleaned, and food debris was noted on the equipment., , - Please ensure all food equipment is cleaned more thoroughly and sanitized after use.
Floor in the back kitchen was visibly dirty, and accumulation of debris was observed in multiple hard-to-reach areas of the facility., , - Make sure to regularly and thoroughly clean all above areas of food debris.