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On The Rocks Restaurant - Restaurant

11730 Jasper Avenue NW Edmonton AB T5K 0N3 · Food - General

Official record from Alberta →

Inspection summary

On The Rocks Restaurant - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on September 16, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on December 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 18, 2024. 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 across 2 separate inspections, most recently on December 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on December 1, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 1, 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Handless make-shift food scoops were being used to handle bulk food. Provide appropriate scoops with handles to reduce the risk of food contamination.2. Bulk food utensils were observed stored in direct contact with food. The operator must ensure all utensils are stored in a manner that prevents contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A positive sanitizer test was not achieved at the bar mechanical glasswasher. The operator must use alternate approved methods to properly wash and sanitize glassware until the glasswasher is serviced and a positive test can be achieved.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips observed at the facility were expired. Operator must supply valid test strips to accurately verify sanitizer concentrations used in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Fraying of a metal strainer was observed in the kitchen during the inspection. The operator has discarded the worn strainer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dark spots, suspected to be mold growth, were observed on the walls and ceiling of the walk-in cooler. The operator must conduct thorough cleaning and sanitation of the walk-in cooler and amend the cleaning schedule to increase the frequency of cleaning and sanitization.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer in the bucket on the kitchen counters and at the dispensing station was at 0ppm. Dispenser was serviced and quat solution at 200ppm was measured. Ensure quat sanitizer is monitored daily after dispensing and before using it on the food surface counters.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Some cream based sauced in squeeze containers were in a metal pan which was sitting on ice. The sauces were above 4C (external).- Deli meat and raw hamburger were being thawed at room temperature. Ensure high risk foods are kept at 4C or colder or 60C or warmer. Recommend storing squeeze containers directly inside an ice water bath to keep the entire container submerged in the cold ice water to maintain temperature. Do not thaw foods at room temperature. Approved methods of thawing foods: (1) in a cooler at 4C or less (2) submerged under cold running water (3) microwaved from frozen and cooked immediately afterwards (4) cooked from frozen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the staff bathroom.Ensure hand sinks are always stocked with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a partial broken tile by the dishwasher and other tiles in this same area that are cracking and have smaller broken pieces missing.Ensure floors are smooth, easily cleanable, non absorbent and in good repair. Repair or replace tiles.

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