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Cucina

12A - 5207 48 Street Rocky Mountain House AB T4T 0B1 · Food - General

Official record from Alberta →

Inspection summary

Cucina has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on December 31, 2025, found no infractions.

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

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.

  • 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 4 times across 3 separate inspections, most recently on January 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 8 separate inspections, most recently on December 17, 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 4 times across 3 separate inspections, most recently on December 17, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A colander containing food was observed in the handwash sink at the start of the inspection. Please ensure that the handwash sink remains accessible and is used exclusively for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation from previous inspection:Cookline vent hood requires cleaning, observed heavy buildup of debris on the floor and the sides of equipment.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cookline vent hood requires cleaning, observed heavy buildup of pollen debris.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • While improvement has been made, the facility still requires additional cleaning behind and under the cookline. Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, in-between and inside equipment and fronts/handles of fridges, sinks, etc. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update: bars have been ordered to suspend food directly over the air flow. Ice is still being used as a temporary solution. A lid has been placed over food to help retain the temperature. Foods on the top portion of the food prep cooler observed to be between 8-10 degrees C. It was indicated that food is stored in this section overnight and the lid is removed when food handlers begin prep one hour before opening. Food items in this section were being stored in a metal insert that may be prohibiting the air flow. Operator was advised to store foods in an ice bath as a temporary measure until the temperature can be adequately maintained. Hazardous foods must be stored at or below 4 C. Removing the insert and using bars to hold food containers and using lids may maintain proper temperature. Please ensure all potentially hazardous foods are kept at 4 degrees C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, in-between and inside equipment and fronts/handles of fridges, sinks, etc. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in a spray bottle was well over 200 ppm and unsanitary clothes were being stored on food contact surfaces. Operator prepared a 100 ppm chlorine solution in a bucket and clothes were then stored in solution. Ensure sanitizer is prepared in a bucket to prevent bacterial growth on cleaning cloths and the solution is between 100 -200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw foods were observed being stored on the middle shelf of the upright stainless-steel fridge with ready to eat foods below. Operator relocated foods during inspection. 2. raw meat was being prepped on the prep cooler counter in close proximity to ready-to-eat foods. Ensure raw meats/poultry/eggs are stored separately or below cooked and ready-to-eat foods and prepared in an area that doesn't pose a contamination risk to other foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods on the top portion of the food prep cooler observed to be between 8-10 degrees C. It was indicated that food is stored in this section overnight and the lid is removed when food handlers begin prep one hour before opening. Food items in this section were being stored in a metal insert that may be prohibiting the air flow. Operator was advised to store foods in an ice bath as a temporary measure until the temperature can be adequately maintained. Hazardous foods must be stored at or below 4 C. Removing the insert and using bars to hold food containers and using lids may maintain proper temperature. Please ensure all potentially hazardous foods are kept at 4 degrees C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometers could be located to verify the internal temperature of hazardous foods. Probe thermometers are necessary to verify temperatures during cooking and cooling. Please obtain a few probe thermometers and ensure they are easily accessible and staff are trained to verify internal temperatures of foods being cooked and during cooling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, in-between and inside equipment and fronts/handles of fridges, sinks, etc. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed cook pasta being stored by the mechanical dishwasher while dishwasher was in operation. Do not store any foods in the dishwashing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods on the top portion of the food prep cooler observed to be at 8-10 degrees C please ensure all potentially hazardous foods are kept at 4 degrees C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing in the sink and bar area observed to have no paper towel stocked. Ensure all hand washing sinks are fully stocked. CDI
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, underneath, in-between and inside equipment. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.Remove the mop bucket, and do not store around food and or food containers.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, underneath, in-between and inside equipment. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.Remove the mop bucket, and do not store around food and or food containers.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, underneath, in-between and inside equipment. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.

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