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Red Rock Urban BBQ

107 - 10408 67 Avenue Grande Prairie AB T8W 0K8 · Food - General

Official record from Alberta →

Inspection summary

Red Rock Urban BBQ has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on May 8, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on May 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on February 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on April 4, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions at the following stations were showing no concentrations on quat-test strips.1. Salad section.2. Bar area.Quat sanitizer solutions were refilled and verified using quat test strips to be at 200-400ppm.Ensure replacing the sanitizer solutions and verifying concentrations at regular intervals.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The diaper change table in Men's washroom has some stains.Ensure the diaper change table in Men's washroom is clean.
  2. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged rubber spatulas are noted in the clean dishes' storage area. Ensure all utensils and equipment are maintained in good repair.Operator removed the spatulas during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The seal on the prep cooler door is in disrepair. 1. Please repair the seal and ensure the prep cooler is kept in good repair. Not observed at the February 11, 2025 inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:-The Cambro hot holding units.-The green metal tiered shelf. -Floor in the walk-in fridge.-The walk-in freezer door.-Spray bottles and red container holding tools on the top of shelf in the dishwashing area. -Silver tiered metal near the walk-in freezer.Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cloths are noted on the counter. Please ensure cleaning cloths are stored in a food safe sanitizer bucket and ensure the food safe sanitizer is replaced every 4-hours or more frequently as required. Staff filled the sanitizer buckets and placed the cloths in the buckets during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three raw eggs are noted at room temperature on the counter.One egg tested with the temperature probe measured 8.2 degrees Celsius. Please ensure high-risk foods such as raw eggs are stored in the fridge at 4 degrees Celsius and below. During the inspection:Staff immediately cooked two of the eggs.The egg used for temperature probing was discarded by the PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall by the soap dispenser is in disrepair. Please repair the wall to be smooth, durable and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The oven mitts are in disrepair.Please repair or replace the oven mitts and ensure all oven mitts are maintained in good repair. Oven mitts were discarded by staff during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Some cutting boards on the main kitchen line were severely scratched / stained and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Order new cutting boards for the main kitchen line.******AT TIME OF RE-INSPECTION, THESE ITEMS ARE ON ORDER BUT HAVE YET TO ARRIVE. THEREFORE, THIS ISSUE IS PENDING COMPLETION.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The seal on the prep cooler door is in disrepair. 1. Please repair the seal and ensure the prep cooler is kept in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning:-Parts of the walls and ceiling.The walls and ceilings have improved, however some more cleaning is required. 1. Please clean all indicated items and ensure all walls, ceilings, floors, surfaces, equipment, and storage bins are maintained in a clean and sanitary condition.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap is not functioning at one of the handwashing sinks. Please ensure hot and cold water are available at all times for proper hand hygiene. In the meantime, please use the other hand washing sink for handwashing. Plumber has already been contacted for the repairs at the sink. ***It is recommended to have a pump soap dispenser at each of the handwashing sinks. Please ensure the soap dispensers are maintained in good repair. ***
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The seal on the prep cooler door is in disrepair. 1. Please repair the seal and ensure the prep cooler is kept in good repair. 2. The oven mitts are in disrepair.2. Please repair or replace the oven mitts and ensure all oven mitts are maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At time of inspection:1. Some cutting boards on the main kitchen line were severely scratched / stained and require replacement.The owner / operator of this facility is requested to conduct the following, namely:1. Order new cutting boards for the main kitchen line.******AT TIME OF RE-INSPECTION, THESE ITEMS ARE ON ORDER BUT HAVE YET TO ARRIVE. THEREFORE, THIS ISSUE IS PENDING COMPLETION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning:-Bulk storage bins -Sanitizer buckets. -Parts of the walls and ceiling.-Binder holding recipes. -Freezer door. -Fridge door. -Some of the metal tiered shelves. -Some of the egg crates. -Parts of the floor under the equipment. 1. Please clean all indicated items and ensure all walls, ceilings, floors, surfaces, equipment, and storage bins are maintained in a clean and sanitary condition. 2. The fly traps appear dusty. 2. Please remove the fly traps. **It is highly recommended that employees sign off on the cleaning schedule checklist,**

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