Rockland Ventures Ltd. - Events
4116 50 Avenue SE Calgary AB T2B 2T7 · Food - Special Event
Inspection summary
Rockland Ventures Ltd. - Events has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on August 15, 2025, recorded 4 infractions.
1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 3 times across 2 separate inspections, most recently on August 15, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on August 15, 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 once on August 15, 2025. For example:
Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on July 18, 2024. For example:
Has appropriate notification been given for the special event?
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.
4 inspections
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution in salt and sauce was measured above 200 ppm.The solution was diluted and was tested between 100-200ppm.-Ensure that then bleach sanitizer solution is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper Thawing of wieners was observed.Weiners were being thawed in one of the unplugged chest freezers with ice in it.The temperature inside the freezer was measured at 1 degrees C.The operator moved all the wieners into a stand in fridge and the prep line cooler. * Couple of wieners were being thawed inside stagnant water in 3-comaprtment sink.The operator was instructed to thaw the wieners under cold running water. The cold-water tap was turned on.-Ensure that the thawing of food is done either inside a cooler, under cold running water or the food is cooked directly frozen.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available in Salt and Sauce stand.-Obtain valid chlorine test strips.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The water pressure for the hot/ cold water in the hand sink was very slow.The operator mentioned that a certain part of the faucet was blocked and was in need of replacement.The part was replaced by the operator.*Adequate hot and cold water was made available for hand washing.-Ensure that hot/ cold water is available in sufficient amount to wash hands.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed the proper dishwashing with staff onsite.Make sure to use the food grade sanitizer to sanitize the dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Has appropriate notification been given for the special event?
- AHS special event vendor notification form was not submitted. Discussed with owner to submit a separate form for each event.
- 23. Has appropriate notification been given for the special event?