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Red Rock Bar & Grill

105 - 60 Crowfoot Crescent NW Calgary AB T3G 3J9 · Food - General

Official record from Alberta →

Inspection summary

Red Rock Bar & Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on September 21, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 July 25, 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 4 times across 4 separate inspections, most recently on July 25, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 17 times across 5 separate inspections, most recently on July 30, 2025. 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?

  • 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 6 times across 5 separate inspections, most recently on July 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 6 times across 5 separate inspections, most recently on July 30, 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The two-compartment sink is used for both handwashing and food preparation. The vertical barrier dividing both sink was too low.Extend the barrier vertically to prevent food contamination in the event of handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the large prep cooler.2) Missing wall tiles by the VLTs switches.Previous violations:Missing floor tiles by the large prep cooler.Address this issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foil was used to line the shelving at the ventilation canopy area.Surface must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up was noted underneath the dishwasher area and sink area.2) Dust was noted on the wall and chain above the ventilation canopy.Clean the indicated areas.Previous violations:Entire kitchen was covered in slight dust. - wall above the canopy-air vents and ceiling tiles. - large fans-electric wires.- pipes.
  3. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The two-compartment sink is used for both handwashing and food preparation. The vertical barrier dividing both sink was too low.Extend the barrier vertically to prevent food contamination in the event of handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Prep cooler measured 9.3°C2) The Stella Artois mini fridge measured 12°C.Fix the prep cooler and fridge.Previous violations:1) Prep cooler measured 10.2°C2) The Stella Artois mini fridge measured 12.3°C.Fix the cooler and fridge
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip had expired.Obtain quat test strip.Previous violation:No quat sanitizer test strips. Provide quat sanitizer test strips and test sanitizer daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing floor tiles by the large prep cooler.2) Missing wall tiles by the VLTs switches.Previous violations:Missing floor tiles by the large prep cooler.Address this issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foil was used to line the shelving at the ventilation canopy area.Surface must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up was noted underneath the dishwasher area and sink area.2) Dust was noted on the wall and chain above the ventilation canopy.Clean the indicated areas.Previous violations:Entire kitchen was covered in slight dust. - wall above the canopy-air vents and ceiling tiles. - large fans-electric wires.- pipes.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The two-compartment sink is used for both handwashing and food preparation. The vertical barrier dividing both sink was too low.Extend the barrier vertically to prevent food contamination in the event of handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Prep cooler measured 10.2°C2) The Stella Artois mini fridge measured 12.3°C.Fix the cooler and fridge
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip had expired.Obtain quat test strip.Previous violation:No quat sanitizer test strips. Provide quat sanitizer test strips and test sanitizer daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The walk-in cooler light was dim2) Missing floor tiles by the large prep cooler.3) Missing wall tiles by the VLTs switches.Previous violations:1) Walk-in cooler was dim by the dough storage area.2) Missing floor tiles by the large prep cooler.1 to 2) Address these issues,
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foil was used to line the shelving at the ventilation canopy area.Surface must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up was noted underneath the dishwasher area and sink area.2) Dust was noted on the wall and chain above the ventilation canopy.Clean the indicated areas.Previous violations:Entire kitchen was covered in slight dust. - wall above the canopy-air vents and ceiling tiles. - large fans-electric wires.- pipes.
  5. Risk Management Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • October 21, 2024, inspection:Pot of eggs and other items were on the two-compartment sink designated for handwashing. Three boxes of frozen wings were left on the counter thawing due to no space in the sink for thawing. Install a handwash sink for handwashing only so the two-compartment sink can be used for preparing foods. Previous Report:Kitchen's only handwash sink was blocked by a large prep table. Unable to wash hands or get paper towels until the table was moved.Remove the large prep table and ensure handwash sink is accessible at all times or install a handwash sink next to it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Holes in the wall underneath the two-compartment sink.2) Loose metal plate on the wall above the small prep cooler.3) Walk-in cooler was dim by the dough storage area.4) Missing floor tiles by the large prep cooler.1 to 4) Address these issues,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen vents, lights, pipes and electrical wires. 2) Paint was peeling off the staff washroom door. 1 to 2) Address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Entire kitchen was covered in slight dust. - wall above the canopy-air vents and ceiling tiles. - large fans-electric wires.- pipes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen:1) Rust observed on the walk-in cooler shelves. 2) Debris build-up be wall and ice machine and underneath the ice machine. Clean the entire kitchen,
  6. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A hose from the ice machine was touching the floor drain. Fix the ice machine and ensure the ice is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:August 10, 2023, inspection: large prep cooler. Salami and ham @ 8.4 to 12 degrees C. and Feta cheese @ 9.0 degrees C. Discarded the salami and ham that were above the insert load limit.Perishable food in the large pizza prep cooler inserts were measured between 9.9 to 13.0 degrees C. (Feta cheese @ 10.0 degrees C., salami @ 9.9 degrees C. and cooked ground beef @ 13.0 degrees C.)Discarded the food noted above. Fix the cooler and store all cold perishable foods at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three boxes of frozen wings were left on the counter thawing due to no space in the sink for thawing. Thawing frozen meats in the cooler overnight, under cold running water or in a microwave.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • October 21, 2024, inspection:Pot of eggs and other items were on the two-compartment sink designated for handwashing. Three boxes of frozen wings were left on the counter thawing due to no space in the sink for thawing. Install a handwash sink for handwashing only so the two-compartment sink can be used for preparing foods. Previous Report:Kitchen's only handwash sink was blocked by a large prep table. Unable to wash hands or get paper towels until the table was moved.Remove the large prep table and ensure handwash sink is accessible at all times or install a handwash sink next to it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Holes in the wall underneath the two-compartment sink.2) Loose metal plate on the wall above the small prep cooler.3) Walk-in cooler was dim by the dough storage area.4) Missing floor tiles by the large prep cooler.1 to 4) Address these issues,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the prep cooler cutting board.Resurface or replace the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Debris build-up on the walk-in freezer door. clean the walk-in freezer door. 2) Dirty signs were posted on the walk-in freezer and walk-in cooler door, Remove the sign and clean the doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the kitchen vents, lights, pipes and electrical wires. 2) Paint was peeling off the staff washroom door. 3) Debris build-up underneath the kitchen dishwasher. 1 to 3) Address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Entire kitchen was covered in dust. Kitchen was covered dust- all kitchen storage shelves.- wall above the canopy-air vents and ceiling tiles. - large fans-electric wires.- pipes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bar:1) Debris build-up on the bar beer bottom shelf. 2) Pink slime and brown stains on the bar handwash sink.3) Pink slime on the bar pop nozzle holder. Clean the bar. Kitchen:1) Grime build-up on the wall underneath the dishwasher. 2) Rust observed on the walk-in cooler shelves. 3) Debris build-up be wall and ice machine and underneath the ice machine. Clean the entire kitchen,

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