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Red Rock Trattoria

107 Windflower Avenue Waterton Park AB T0K 2M0 · Food - General

Official record from Alberta →

Inspection summary

Red Rock Trattoria has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on May 29, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on May 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 May 12, 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 2 times across 2 separate inspections, most recently on May 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on May 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of grime and food debris on the food warmer. Please ensure that the indicated equipment is cleaned and sanitized to prevent cross-contamination from occurring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and food debris underneath the cookline and equipment. Please clean.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of grease, grime and food debris underneath the cookline and equipment. Please clean.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was left uncovered in the prep cooler. Several bags of raw rotting vegetables, including sprouts, were placed on the top of the uncovered food in the cooler. This was corrected during the inspection. Chef threw away the rotting vegetables and the uncovered food that came in contact with the food. Meatball in the cooler drawers were observed to be old. Operator corrected this by throwing them out. Please ensure that all food is covered and that ready to eat foods are kept separate from raw and uncooked foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature was measured to be 55 degree Celsius. This is was corrected during the inspection. Corrected temperature was 71 degree Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was not in working order. This was corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was observed to be leaking. This was corrected during the inspection by the chef. Please ensure maintenance is called in for more permanent repairs so the dishwasher does not leak anymore.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area behind and under the stove/grill area had food debris and grease build up. Please ensure this is cleaned to prevent pest harbourage.
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