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Keep It Simple Sub & Catering

4911 51 Avenue Rocky Mountain House AB T4T 1P9 · Food - General

Official record from Alberta →

Inspection summary

Keep It Simple Sub & Catering has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 30, 2025. The most recent inspection, on October 14, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 7 times across 5 separate inspections, most recently on October 14, 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 6 times across 3 separate inspections, most recently on October 14, 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?

  • 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 4 separate inspections, most recently on April 28, 2026. 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 3 times across 2 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please ensure that valid test strips are obtained and accessible.
    • 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?
      • Monthly pest monitoring records were not being maintained.*** Please ensure that the provided pest monitoring checklist is completed monthly and records are maintained. ***
    • 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?
      • At the time of the inspection the back door was propped open with no screen in place. The door was closed and the seal indicated gaps that may allow the entry of pests.*** Please replace the door seals to prohibit entry of pests and provide a screen at the door if it is to be kept open. ***
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit was displayed at the time of inspection. Please ensure that a valid food permit is printed and displayed in a location visible to all patrons.
  2. Demand Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was observed to be stored on the floor. Bags of potatoes and onions were moved off the floor by the owner during the inspection. Food must be stored off the floor to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three-compartment sink was too small to adequately clean large utensils, pots, and pans. Please install a larger sink to ensure utensils and equipment can be properly washed, rinsed, and sanitized. Please note that the dishwasher cannot be used as the primary method of sanitization, as it has not been confirmed to be a high-temperature dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Please ensure that valid test strips are obtained and accessible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located in the back kitchen was observed to be obstructed with dishes. The operator removed the dishes during the inspection when requested.Handwashing sinks must remain easily accessible and free from obstructions at all times to ensure proper handwashing and prevent cross-contamination from soiled dishes and hands. Please ensure the handwashing sink is used for handwashing only. Follow-up will be conducted.
    • 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?
      • Monthly pest monitoring records were not being maintained.*** Please ensure that the provided pest monitoring checklist is completed monthly and records are maintained. ***
    • 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?
      • At the time of the inspection the back door was propped open with no screen in place. The door was closed and the seal indicated gaps that may allow the entry of pests.*** Please replace the door seals to prohibit entry of pests and provide a screen at the door if it is to be kept open. ***
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit was displayed at the time of inspection. Please ensure that a valid food permit is printed and displayed in a location visible to all patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This issue was noted to be continuing October 2026. The facility was observed to be cluttered. *** Please remove excess items and equipment that is not being used in the day-to-day operations to facilitate movement within and cleaning of the food preparation area. ***
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • CORRECTED: Thermometers are available in each unit. Operator also has an infrared thermometer for monitoring temperature.
    • 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?
      • At the time of the inspection the back door was propped open with no screen in place. The door was closed and the seal indicated gaps that may allow the entry of pests.*** Please replace the door seals to prohibit entry of pests and provide a screen at the door if it is to be kept open. ***
    • 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?
      • Monthly pest monitoring records were not being maintained.*** Please ensure that the provided pest monitoring checklist is completed monthly and records are maintained. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was observed to be cluttered. *** Please remove excess items and equipment that is not being used in the day-to-day operations to facilitate movement within and cleaning of the food preparation area. ***
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution and test strips are available. Solution measured greater than 200 ppm at the time of inspection. Please ensure solution measures 100 ppm.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water for 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature controlled units observed adequately functioning and properly stocked.2) Please ensure thermometers are available in each unit so as to monitor internal unit temperatures. Also ensure probe thermometers are available to verify internal cook/hot holding temperatures and cold holding temperatures. Important Temperatures for Safe Food Handling Document emailed to operator.
  5. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution and test strips are available. Solution measured greater than 200 ppm at the time of inspection. Please ensure solution measures 100 ppm.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water for 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature controlled units observed adequately functioning and properly stocked.2) Please ensure thermometers are available in each unit so as to monitor internal unit temperatures. Also ensure probe thermometers are available to verify internal cook/hot holding temperatures and cold holding temperatures. Important Temperatures for Safe Food Handling Document emailed to operator.
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution and test strips are available. Solution measured greater than 200 ppm at the time of inspection. Please ensure solution measures 100 ppm.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water for 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Temperature controlled units observed adequately functioning and properly stocked.2) Please ensure thermometers are available in each unit so as to monitor internal unit temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing facilities were not available in the facility. A three-compartment sink was not present, and the mechanical dishwashing unit is a domestic model that is not approved for commercial use as it lacks a sanitizing function, which is required for effective dishwashing in a food establishment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Front counter hand sink observed operational, but paper towel was not in dispenser.2) Faucet at hand wash sink in back of house preparation area observed broken and not functional. Please repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) PHI emailed operator a general sanitation plan. Please complete daily/monthly and retain records for review at subsequent inspections.2) Please ensure to organize items, clean and sanitize all food contact surfaces prior to use as they could have been contaminated from the move.

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