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Rockies Tavern and Grill - Restaurant

7 Balsam Avenue - 404 Bragg Creek AB T0L 0K0 · Food - General

Official record from Alberta →

Inspection summary

Rockies Tavern and Grill - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on May 28, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on May 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on May 28, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 3 separate inspections, most recently on May 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on March 6, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Sanitizer bucket in the bar and patio did not have any sanitizer solution in them. Corrected during the inspection. New bleach water solutions were prepared by the operator during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • *No temperature records for coolers onsite. Please ensure temperature record of the cooling units, dishwasher sanitizer concentration and glass dishwasher sanitizer concentration are recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Caesar station was left beside the hand-washing sink at the bar area. Corrected during the inspection. Please ensure no food handling or prep happens beside the hand-washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * There was no hand soap at the hand-washing sink in the kitchen. Dispenser was also not operational. Operator placed a pump soap at the sink. Please ensure hand sink are supplied properly at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Back screen door was not in good repair and not adequately covering the open spaces.* Side door was also left open during the prep in the kitchen. Please ensure screen door is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Glass Cooler upper lid was broken and taped temporarily. Please ensure equipment is in good repair.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer solution concentrations were measured at 0ppm. Corrected during the inspection. Operator prepared new solutions onsite with 100ppm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onion was left on the floor in the walk-in cooler. Corrected during the inspection by the kitchen staff. Bag of onion placed on the shelf.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Noted no paper towel in the kitchen and at the bar area. Corrected during the inspection. Please ensure hand sinks are properly stocked at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back screen door was not in good repair and not adequately covering the open spaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Glass Cooler upper lid was broken and taped temporarily. Please ensure equipment is in good repair.
  3. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back screen door was not in good repair and not adequately covering the open spaces.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic disposable scoops were in use in the food containers in the prep cooler.Please make sure disposable scoops are discarded after use, they cannot be rewashed and reused.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back screen door was not in good repair and not adequately covering the open spaces.
    • 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 surface in the bar area was water damaged, was not in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust at the exhaust canopy - Please clean them.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration buckets in the serving table and bar area were measured at 0ppm.Checking the filling station in the back office area. Sanitizer bucket in the filling station was empty and there was no other Quat sanitizer bucket was available onsite. Operator asked to staff to prepare sanitizer solutions with the chlorine until they receive new Quat sanitizer bottles. 2 new sanitizer buckets were prepared with bleach. Sanitizer solutions were measured at 100ppm bleach water solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher Sani cycle was not working. Too much air built up in the chemical line. Concentration of the Sani cycle was measured at 0 ppm. Low temp. dishwasher chemical /chlorine bucket was almost empty. Operator replaced it with the new chemical /chlorine bucket. Tested again during the inspection. Chlorine / Sani cycle concentration was measured at 100ppm chlorine.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted at the bar area was expired permit. It was corrected during the inspection. Operator posted the new permit.
    • 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 surface in the bar area was water damaged, was not in good repair.
  6. Monitoring 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?
      • *Hand sink surface in the bar area was water damaged, was not in good repair.*Due to deformed surface, some water leak was occurring under the hand sink in the bar area.
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