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Red Rock Bar & Grill

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

6 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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,
  5. 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,
  6. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored in a dirty take out aluminum tray with dirty paper towels and clear hose. Store ice scoop in a clean container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labelled.Label all bottles.
    • 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?
      • Small prep cooler: Improper storing of perishable foods noted.Sliced roasted beef were stored above the insert load limit and temperature measured on top was 9.4 degrees C. Prepackaged perishable sauces were stored on top of the prep cooler insert. perishable sauces were measured @ 8.0 degrees C. Store all perishable foods at 4.0 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION:August 10, 2023, inspection:Again, no chlorine detected in the bar glasswasher. Glasswasher was not being monitored.No chlorine was detected in the bar glasswasher. Fix glasswasher and ensure there is 100ppm chlorine at the dishes. Monitor the glasswasher daily.
    • 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?
      • 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) Ice machine lid cover was repaired with black tape. Fix the ice machine lid cover. 2) Paint brush was used to apply oil the the pizza pans. Use a food grade brush.3) Debris build-up on the walk-in freezer door. clean the walk-in freezer door. 4) 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?
      • 1) Kitchen was covered dust- all kitchen storage shelves.- wall above the canopy-air vents and ceiling tiles. - large fans-electric wires.- pipes.2) Dried chemical noted by the dishwasher. Clean this area.