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Rimrock Resort Hotel - The Rock

300 Mountain Avenue Banff AB T1L 1J2 · Food - General

Official record from Alberta →

Inspection summary

Rimrock Resort Hotel - The Rock has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on June 23, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on November 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 6 separate inspections, most recently on June 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 across 2 separate inspections, most recently on June 23, 2026. 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in pastry area initially missing paper towel. Ensure hand sink is stocked as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal supports for ceiling tiles are rusting and no longer easily cleanable. Ensure plan is in place to repair/replace rusted areas of supports. **Will be corrected during renovations**
    • 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. Floor tiles cracked and areas are pooling water/ no longer easily cleanable.2. Hand sink by entrance / dishwasher appears to be clogging; ensure hand sink is working properly at all times.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small 'a la carte' fridge was measured at too high a temperature to maintain food at or below 4C (thermometer was 8/9C). Limited perishable product in this fridge (some dairy). If fridge is in use, ensure food temperature is 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal supports for ceiling tiles are rusting and no longer easily cleanable. Ensure plan is in place to repair/replace rusted areas of supports. **Will be corrected during renovations**
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal supports for ceiling tiles are rusting and no longer easily cleanable. Ensure plan is in place to repair/replace rusted areas of supports.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink is draining slowly. Ensure sink is draining properly and complete plumbing maintenance if needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal supports for ceiling tiles are rusting and no longer easily cleanable. Ensure plan is in place to repair/replace rusted areas of supports.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Milk fridge had product measured at 10C. Product removed and defrost of fridge initiated.2. Sliced pork in altosham from main kitchen measured at 49C. Ensure product is maintained at 60C or above after cooking. Removed from altosham and heated to cooking temperature in oven.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink temperature was over 50C when tested (too hot for comfortable handwashing). Adjust temperature so staff can adequately wash hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink is draining slowly. Ensure sink is draining properly and complete plumbing maintenance if needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Metal supports for ceiling tiles are rusting and no longer easily cleanable. Ensure plan is in place to repair/replace rusted areas of supports.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile immediately outside the entrance to the kitchen is badly stained, bowed, and water damaged. Repair leak if needed and remove ceiling tile/monitor for additional water damage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink is draining slowly. Ensure sink is draining properly and complete plumbing maintenance if needed.

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