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Red Rock Pizza

421 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Red Rock Pizza has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on September 3, 2026, found no infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on August 25, 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 2 times across 2 separate inspections, most recently on May 21, 2025. 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 once on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on August 25, 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils in an opened container was observed to be stored underneath the handwashing station in the bar/tea area. **Relocate utensils in an area that is protected from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini fridge located in the bar/tea area was observed to propped open and not working properly with an ambient temperature reading 22 degrees Celsius. It was unknown how long the food items were stored in the mini fridge at that temperature. **Discard all perishable food items and food items that indicate refrigerate after opening. ***Discontinue the use of the mini fridge until fridge is repaired. Do not store perishable food items in the fridge in the meantime. **CORRECTED DURING INSPECTION. STUFF PEPPERS, OLIVES, HOT SAUCE AND PICKLES WERE DISCARDED.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. QUATs test strips were expired. **Obtain new test strips. 2. Chlorine test strips could be located at the time of the inspection. **Ensure facility has test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the dispenser of the handwashing station at the bar/tea area.**Refill.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The QUATs test strip container on the wall was observed to have an accumulation of dust and debris. **Clean.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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?
      • A portion of the weatherstripping was cut too short on back door adjacent to the walk in cooler creating a gap. **Install weather stripping to seal in gap.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the chlorine dishwasher was measured less than 100 ppm. **Ensure chlorine concentration is at least 100 ppm. In the meantime, food equipment can be manually sanitized.
    • 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?
      • A portion of the weatherstripping was cut too short on back door adjacent to the walk in cooler creating a gap. **Install weather stripping to seal in gap.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips were expired. **Obtain new test strips. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of grease in the ventilation canopy above the pizza oven. **Clean. ***Operator noted the next service cleaning will be conducted in December.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the chemicals used in the facility were not labeled. Chemicals were labeled during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Parts of the ceiling in the food handling area were unclean.Facility is in the process of cleaning ceiling.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips onsite for testing the concentration of quats sanitizer appeared discoloured and water damaged, rendering them incapable of accurately measuring sanitizer concentration.Acquire new quats test strips.
  12. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips onsite for testing the concentration of quats sanitizer appeared discoloured and water damaged, rendering them incapable of accurately measuring sanitizer concentration.Acquire new quats test strips.
    • 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) A shelf in the kitchen and a shelf in the drink service area had unfinished raw wood edges. Cover or finish edges to render smooth non-absorbent surfaces. 2) One of the counters in the kitchen had a walled edge that was not found to be a smooth easily cleanable surface, with duct tape securing parts of it. Replace noted counter edge with one that is more easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bulk food containers for flour were found to have a buildup of food debris on the sides and lid. Ensure this container is maintained as part of regular scheduled cleaning.

Nearby inspected facilities

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