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Rendezvous Hop's and Grill Ltd.

4909 50 Street Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Rendezvous Hop's and Grill Ltd. has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on July 16, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on December 11, 2024. 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 once on August 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 11, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 separate inspections, most recently on December 9, 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 2 times across 2 separate inspections, most recently on July 16, 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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The following were rectified onsite during the inspection:(X) Accumulated water in the undercounter cooler of the sandwich preparation table was removed.(X) A small accumulation of mould buildup inside the ice machine was removed.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Current: The commercial chlorine dishwasher is still in need of repair. The sump basin is still leaking water when in use. Previous: (X) The dishwasher sump is not maintaining an adequate water level, preventing even distribution of the chlorine sanitizer and compromising sanitation of dishes and kitchen equipment.(X)The sump base of the commercial chlorine dishwasher is leaking. This must be repaired to ensure proper cleaning, rinsing, and sanitizing performance.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Bleach solution measure was over 1000 ppm. The operator was notified, and the bleach solution was remade to 100 ppm.Please ensure the bleach solution sanitizer is prepared to 100 ppm to ensure effective use and to limit the risk of chemical residue experienced at higher concentrations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (X) The dishwasher sump is not maintaining an adequate water level, preventing even distribution of the chlorine sanitizer and compromising sanitation of dishes and kitchen equipment.(X)The sump base of the commercial chlorine dishwasher is leaking. This must be repaired to ensure proper cleaning, rinsing, and sanitizing performance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Debris has been observed in the drop-down coolers and on storage platforms where pots and plates are stored. Ensure a thorough cleaning of these areas and all other kitchen areas with dust and debris to minimize contamination risk.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The refrigeration unit nearest to the kitchen entrance is not in good working order. A temperature of 10 degrees Celsius was measured. At the time of inspection there were no perishable food being stored in the refrigerator.Please ensure the refrigerator is repair or replaced.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • PreviouslyColored cutting boards as well as cutting boards by the prep cooler had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.CorrectedNew colored cutting boards were acquired. White cutting boards still need to be resurfaced.
  7. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Spoiled cabbage was present in the walk-in cooler.Expired canned beans was found in the storage cupboard. Both items were discarded by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection no standing thermometers were present in the two sliding coolers outside the kitchen. Please ensure standing thermometer is present to accurately monitor temperatures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed gold stick fly trap hanging by the dishwasher area.Sticky fly trap removed. Please ensure gold stick fly trap is moved by the receiving area or discarded to prevent any contact of dead flies with food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Colored cutting boards as well as cutting boards by the prep cooler had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal along the walk-in freezer door is in disrepair, exposing unsealed (porous) material. This area of the door is visibly unclean. Owner has arranged for this to be repaired and cleaned.Please contact me when the strip has been repaired/replaced and the area of the door has been cleaned.
  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The 'meat' prep cooler by the walk-in cooler measured -1C on the bottom but 7C on the top. PHI probed food and left a probe in the top of the cooler for several minutes. Food was probed at 5-6C. Operator attempted to rearrange the trays to facilitate air flow - this did not appear to increase the temperature. Owner noted that she will have a technician come out within a few hours. Please contact me when the prep cooler has been adjusted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Crock pot with au jus and cooked burger patties was measured at 51C (ambient) and 54C (probe). This had been heated to 74C and hot held within the last hour. Operator increased the crock pot setting to LOW from WARM - new temperature measured over 60C.Discussed with operators the significance of hot holding over 60C. Owner plans to replace this hot holding unit. Please ensure that the hot holding is maintained above 60C.2) The steam table for hot holding gravy, au jus, cooked taco ground beef, etc. was measured at 56C with a probe thermometer. All food products had been reheated to 74C and hot held within the last hour. After increasing the table from 190F to 200F, the temperature of everything except the beef had increased over 60C. The beef was dispersed into smaller portions and water was added to the steam table to increase the temperature. PHI measured the ground been above 60C after making these adjustments.Please ensure that hot holding is maintained above 60C. Often, smaller portions can help to heat dense food more evenly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber seal along the walk-in freezer door is in disrepair, exposing unsealed (porous) material. This area of the door is visibly unclean. Owner has arranged for this to be repaired and cleaned.Please contact me when the strip has been repaired/replaced and the area of the door has been cleaned.
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