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Cav-OK Grill

A - 155 MacLaurin Drive Rocky View County AB T3Z 3S4 · Food - General

Official record from Alberta →

Inspection summary

Cav-OK Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 7, 2025. The most recent inspection, on June 11, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on May 28, 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?

  • 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 6 times across 3 separate inspections, most recently on June 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on August 13, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repairs of the following areas are required;* Dining area floor horizontally cracked, and gap on the floor. * There was small part of the floor by the pop cooler was damaged. Debris built up on the damaged floor surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Water leak from the pipes under the hand sink newly installed. Contractor did not seal the gaps/connections. Operator contacted to contractor to complete the work.
  2. Demand 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)?
      • * High temp. mechanical dishwasher temperature was measured at 67C. Ran the dishwasher multiple times but temperature was not rising more than 67C.Please ensure dishwasher is repaired and manual dishwashing will be done until the repairs are completed. ***High temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. ***
    • 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 available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repairs of the following areas are required;* Hand sink cabinet base surface and plastic baseboard around the bottom surface of the cabinet was damaged, not in good repair. * Hand sink faucet was not in good repair. * Dining area floor horizontally cracked, and gap on the floor. * There was small part of the floor by the pop cooler was damaged. Debris built up on the damaged floor surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Exhaust filters and surrounding surface of the exhaust by the filters required cleaning. Grease built up. * Food debris above the microwave, counter surfaces, and shelve under coffee machine area. *Food debris on the walk-in cooler floor surface.Please ensure cleaning of the areas in concern above are completed.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * High temp. mechanical dishwasher temperature was measured at 67C. Ran the dishwasher multiple times but temperature was not rising more than 67C.Please ensure dishwasher is repaired and manual dishwashing will be done until the repairs are completed. ***High temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repairs of the following areas are required;* Hand sink cabinet base surface and plastic baseboard around the bottom surface of the cabinet was damaged, not in good repair. * Hand sink faucet was not in good repair. * Dining area floor horizontally cracked, and gap on the floor. * There was small part of the floor by the pop cooler was damaged. Debris built up on the damaged floor surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Exhaust filters and surrounding surface of the exhaust by the filters required cleaning. Grease built up. * Food debris above the microwave, counter surfaces, and shelve under coffee machine area. *Food debris on the walk-in cooler floor surface.Please ensure cleaning of the areas in concern above are completed.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on and around the hood vent filters.COMPLETE THE FOLLOWING:1. Clean filters and hood vent as often as necessary to maintain them in a visibly clean condition.
  6. Risk Management Inspection

    0 infractions

  7. Initial 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)?
      • 1. The waterproof probe thermometer did not have a maximum temperature function.COMPLETE THE FOLLOWING:1. Please purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C for adequate sanitizing of dishes.

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