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Bang's Bistro

E - 4528 47 Avenue Rocky Mountain House AB T4T 0A9 · Food - General

Official record from Alberta →

Inspection summary

Bang's Bistro has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on March 24, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 7 times across 6 separate inspections, most recently on March 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 19, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on March 24, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 3 separate inspections, most recently on April 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • At the time of the inspection the operator did not have test strips for ensuring the rice were properly acidified. Records for rice acidification were not being maintained.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • CONTINUES: Daily temperature logs are not being maintained. *** Please ensure temperatures are being recorded on a daily basis. ***
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • CONTINUES: Chemical test strips to test sanitizer concentrations are not available onsite at the time of the inspection.*** Please ensure test strips are obtained to test the concentration of all sanitizing solutions. ***
  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are not being maintained. Please ensure temperatures are being recorded on a daily basis.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Repeat violation: No chemical test strips to test sanitizer concentrations were available onsite at the time of the inspection.As of June 19th, 2025, this violation remains.Please ensure test strips are obtained to test the concentration of all sanitizing solutions.
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Continues: No chemical test strips were available onsite at the time of the inspection.As of April 4th, 2025, this violation remains.Please ensure test strips are obtained to test the concentration of all sanitizers, including the QUATs sanitizer used in the 3-compartment sink for sanitizing dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: Clutter removal has improved, and much unnecessary items have been removed, however please ensure cleaning records are maintained.
  4. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Continues: Temperature records were not being maintained. As of March 19. 2025, the operator has templates printed off, but has not started recording temperatures.Please ensure temperatures are monitored and recorded at least once per day for all refrigeration units (<4C), freezers (<-18C) and hot-holding units (>60C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Continues: No chemical test strips were available onsite at the time of the inspection.As of March 19, 2025, this violation remains.Please ensure test strips are obtained to test the concentration of all sanitizers, including the QUATs sanitizer used in the 3-compartment sink for sanitizing dishes.
    • 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?
      • Continues: Pest control records were not being maintained on a monthly basis.As of March 19, 2025, this violation remains. Please ensure the AHS pest control checklist is completed every month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: At the time of the inspection: 1) The kitchen area was cluttered and disorganized. 2) No sanitation/cleaning records were available.As of March 19, 2025, this violation remains. Please ensure:1) All items not pertaining to food handling are removed to facilitate easier cleaning (i.e. chairs, staff items, etc.).2) Sanitation/cleaning records are established and followed. Templates have been provided.
  5. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being maintained. Please ensure temperatures are monitored and recorded at least once per day for all refrigeration units (<4C), freezers (<-18C) and hot-holding units (>60C). Template has been provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation were stored in the kitchen. Please ensure all staff items are stored separately from the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher did not give a chemical reading for the QUATS sanitizer at the dish level. Please ensure the dishwasher is primed so that the QUATS sanitizer reaches 200ppm at the dish level. Please use one compartment of the 3-compartment sink to sanitize dishes until sanitizing cycle of dishwasher is properly working. "How to Mix an Approved Sanitizing Solution" document was provided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chemical test strips were available onsite at the time of the inspection.Please ensure test strips are obtained to test the concentration of sanitizer and chemical dishwasher.
    • 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?
      • Pest control records were not being maintained on a monthly basis.Please ensure the AHS pest control checklist is completed every month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of the inspection: 1) The kitchen area was cluttered and disorganized. 2) No sanitation/cleaning records were available.Please ensure:1) All items not pertaining to food handling are removed to facilitate easier cleaning (i.e. chairs, staff items, etc.).2) Sanitation/cleaning records are established and followed. Templates have been provided.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection, the operation of the dishwasher was observed and tested. Initially, the sanitizer concentration was not registering on the test strip but was measuring at acceptable concentration after a couple cycles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of the inspection, a vase was observed within the hand sink and was removed.

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