Skip to content
Loading map…

Rockies and River Restaurant

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

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.