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Rockies and River Restaurant

140 - 8060 Silver Springs Boulevard NW Calgary AB T3B 5H6 · Food - General

Official record from Alberta →

Inspection summary

Rockies and River Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on April 27, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 7 separate inspections, most recently on April 7, 2026. 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 5 times across 5 separate inspections, most recently on April 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 12 times across 8 separate inspections, most recently on April 27, 2026. For example: Do food handlers ensure that food is protected from contamination (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 7 times across 4 separate inspections, most recently on April 7, 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?

  • 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 4 times across 3 separate inspections, most recently on March 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored on the kitchen counter.Store wiping clothes inside sanitizer solution between uses.April 27, 2026The sanitizer was prepared but the wiping clothes were still left on the counter.Store the food contact surface wiping clothes in the sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored directly above produce and tofu in the standing refrigerator.Reorganize this refrigerator to ensure that raw meat is stored below or away from ready to eat and prepared foods.April 07, 2026Reoccurring violation. The same instance was noted in the standing refrigerator adjacent to the cooking line.April 27, 2026The same arrangement was observed. The staff rearranged the food during inspection.Ensure the staff is trained well on the food arrangement to minimize possible contamination.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored on the kitchen counter.Store wiping clothes inside sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored directly above produce and tofu in the standing refridgerator.Reorganize this refrigerator to ensure that raw meat is stored below or away from ready to eat and prepared foods.April 07, 2026Reoccuring violation. The same instance was noted in the standing refrigerator adjacent to the cooking line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three bags of chickens were measured at 20 to 22C on the rack outside the walk-in cooler. Chickens were discarded.Ensure the high risk foods are kept 4C or lower. Thaw foods under 4C or under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both kitchen hand sinks were without paper towels. Ensure the clothes towels are not used for drying 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?
      • Cardboards were used to line the table on the cooking line and the dishwashing areas.Remove the cardboards. Clean regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty. Some caulking along the sinks were moldy.Clean dirty areas. Remove any moldy caulking and apply new caulking.
  3. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored directly above produce and tofu in the standing refridgerator.Reorganize this refrigerator to ensure that raw meat is stored below or away from ready to eat and prepared foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole box of bean sprouts, and sliced produce were left out at room temperature. Store perishable foods in the cooler at 4 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was dry meat residue on the meat slicer.Take a part, thoroughly clean and sanitize the meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and dirt accumulated on the floor in the walk-in cooler, in the dry storage area, at the windowsill, and underneath the 2 comparment prep sink.Thoroughly clean the indicated areas.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored directly above produce and tofu in the standing refridgerator.Reorganize this refrigerator to ensure that raw meat is stored below or away from ready to eat and prepared foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation.A tray of raw meat was stored directly on top of a garbage bin.Ensure that food items are stored away from waste. Operator relocated the trays onto the prep tables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was a of potatoes and a bag of onions stored on the floor in front of the walk-in cooler.Ensure that food items are kept at least 6 inches off the floor.2. The rice scoops at the rice stations were stored in stagnant room temperature water.Ensure that the scoops are stored in ice water and are maintained at 4C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Whole box of bean sprouts, and sliced produce were left out at room temperature. 2. There was a container of open sour mustard greens were stored at room temperature. The original packaging indicates that the greens must be refrigerated after opening.Store perishable foods in the cooler at 4 degrees C or below. Ensure that storage instructions are followed for prepackaged foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak coming from the ceiling at the rear of the kitchen between the grill and the hand sink.Determine the source of the leak and repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container lid storing produce in the refrigerator was significantly cracked.Ensure all storage containers are in good condition.Operator discarded the container lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was dry meat residue on the meat slicer.Take a part, thoroughly clean and sanitize the meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and dirt accumulated on the floor in the walk-in cooler, in the dry storage area, at the windowsill, and underneath the 2 comparment prep sink.Thoroughly clean the indicated areas.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were on prep tables and cutting boards. Provide a bucket with sanitizer to store these cleaning cloths in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers/ trays are placed on top of garbage cans during preparation of foods. Provide more carts/prep tables to store food containers/trays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No method was used to aid in the rapid cooling of large pots of soups. Use an ice bath or ice wand to cool down soups rapidly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of rice noodles, thick noodles and meats were left out on the shelves at room temperature. 2) Whole box of bean sprouts and container of deep-fried tofu were left out at room temperature. Store perishable foods in the new cooler at 4 degrees C or below. 3) Containers of frozen meats were being thawed at room temperature. Thaw frozen products in cooler overnight, under cold running water or a microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Woven wicker baskets used to serve chicken on them were broken along the edges. Discard all broken baskets.2) Single use containers were being re-used. Discard single use container after use. 3) Dirty tape was used to labelled bottles. 4) Dirty tape along the food carts by the stoves and dirty tape on the rice pots. 3 to 4) Place a label on bottles and rice pot where hands don't touch and change tape when it gets dirty.
  6. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were on prep tables and cutting boards. Provide a bucket with sanitizer to store these cleaning cloths in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops were stored in stagnant water. Store utensils in ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of meats were stored stacked on top of another, only the bottom container was on the ice bath. Inadequate ice bath to store perishable foods at 4 degrees C or below. Bean sprouts was measured at 11.0 degrees C on top and at 6.0 degrees C on the bottom. 2) Container of rice was left out at room temperature. Rice was measured at 13.0 degrees C. Store all cold perishable foods at 4 degrees C or below. 3) No method was used to aid in the rapid cooling of large pots of soups. Use an ice bath or ice wand to cool down soups rapidly.
  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were on prep tables and cutting boards. Provide a bucket with sanitizer to store these cleaning cloths in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoops were stored in stagnant water. Store utensils in ice bath. 2) Containers of foods were stored on the floor throughout the kitchen. Store all foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meats (chicken, pork and beef), seafood, cooked rice, large box of bean sprouts, garlic and other perishable foods were stored at room temperature without temperature control.Temperatures were measured between 11.0 to 16.8 degrees C. Discarded all the perishable foods. 2) No method was used to aid in the rapid cooling of large pots of soups. Use an ice bath or ice wand to cool down soups rapidly.
  8. Initial Inspection

    0 infractions

  9. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was 12C. The prep cooler by the wall in the kitchen was 11C.Repair so the coolers are 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front bar hand sink is missing a paper towel dispenser.Install a paper towel dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No person has the recognized food safety training. Since there are more than 5 staff, ensure there is at least one person with the recognized food safety training during each shift.
    • 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 left side of the kitchen counter by the wall has exposed wood.Finish the surface so it is durable, smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule is available.Set up a cleaning schedule.

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