8 & 10 - 920 28 Street NE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 2, 2026
In CompliancePork dinakdaken, beef stew, ginstaang landka were tested in the hot holding unit and measured between 50C - 55C., , The operator was instructed to use the burner on their boiler to reheat back up to 74C before returning it to the hot holding unit.
PH Bakers / Ronnie's Grill and Bakeshop - Events is in the FRANKLIN neighbourhood. FRANKLIN, Calgary has 181 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 5, 2026, there are 137 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since August 1, 2026, with 2 in compliance, 1 not in compliance, and 0 closures on record.
1 violation
Pork dinakdaken, beef stew, ginstaang landka were tested in the hot holding unit and measured between 50C - 55C., , The operator was instructed to use the burner on their boiler to reheat back up to 74C before returning it to the hot holding unit.
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.
LuLu Produce
FRANKLIN
No violations
2 violations
Chlorine in the spray bottle was measured at 500ppm., , Use 100ppm chlorine (1/2 teaspoon bleach per L water)
1) Steamed chicken buns in the hot holding unit were measured at 32. 5 to 38.7 degrees C. Steamed chicken buns were not reheated to 74 degrees C before placing in the hot holding unit. , , Reheat food to 74 degrees C or higher before serving or hot holding,, , 2) Hot holding unit was not operational. Inadequate power at the booth. , , Ensure the hot holding unit can maintain perishable foods at 60 degrees C or higher or else don't use it. , , 3) Hotdog wieners were measured at 8.9 degrees C in the camping cooler with small amount of ice., , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.