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Canalta Rocky Mountain House - Restaurant

4406 41 Avenue Rocky Mountain House AB T4T 1J6 · Food - General

Official record from Alberta →

Inspection summary

Canalta Rocky Mountain House - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on July 30, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on July 8, 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)?

  • 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 January 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on September 6, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had valid chlorine test strips capable of confirming the chlorine sanitizer concentration in the dishwasher was within the effective range of 50–200 ppm.However, quaternary ammonium compound (QUATs) test strips were not available.Please ensure QUATs test strips capable of confirming sanitizer concentrations within the effective range of 200–400 ppm are obtained and used regularly to verify that all QUATs sanitizer solutions are maintained at an effective concentration.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer present for verifying the internal temperature of reheated foods. Please obtain a probe thermometer that reads both hot and cold temperatures and ensure all staff are trained to verify the internal temperature when reheating foods. Foods should be reheated to their original cooking temperature (71 C for ground beef/pork, 74 C for poultry and mixed foods) and then hot held at or above 60 C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing cycle was only dispensing chlorine at 25 ppm after several cycles. Please ensure the dishwasher is dispensing chlorine at 100 ppm each day before use.Have the unit adjusted or serviced as needed.
  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed wearing gloves but not washing hands. Gloves are not required and sometimes gloves create a problem of their own where it is thought that hands are clean when the glove surface is not. Hands need to be washed every time gloves are changed.*** Please ensure staff are changing gloves with soiled or when changing tasks and are washing hands when changing gloves. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A 2- compartment sink was available but in use for dishes. A designated hand sink must be accessible at all times.*** Please ensure that one of the sink compartments is always free of dishes and items so staff can wash hands. ***

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