Rocky Mountain Icehouse
10516 Jasper Avenue NW Edmonton AB T5J 1Z7 · Food - General
11 inspections
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the spray bottle was at inadequate concentration. The yellow bucket and the spray bottle of sanitizer were not labelled. Ensure your chemical bottles and buckets are labeled correctly.
- 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?
- - Temperature records are not up to date. Ensure records are completed at least 2 times daily.- Food in the cooler were not all labelled and some were labelled incorrectly. Ensure food is labeled with the food name and a date.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Opened food bags were observed in the storage area. Ensure opened food is stored safely by resealing with a clip or in a food grade bucket with lid.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Quat test strips and iodine test strips were not available. Ensure test strips are available and used for monitoring chemicals onsite.
- 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?
- Mice droppings were observed around the pillar in the dry food storage at the back. The insect traps under the shelf near the dishwasher had somethings looking like insect.Ensure entry points are sealed, mice droppings are cleaned and floor disinfected.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Build-up of dirt and debris was observed on the inside the cover of the ice machine. Ensure the indicated area is cleaned and maintained in a sanitary manner at all times.2. The operating glasswasher in front was measured at 0ppm of Iodine, the other glasswasher was turned on and tested between 12.5-25ppm of iodine. Ensure the front glasswasher is not used until sanitizer concentration is adequate.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of dirt and debris was observed on the kitchen ceiling. Ensure the ceiling is cleaned and maintained in a sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- Nov 12, 2025,Biweekly pest control records were provided. Ensure cleaning recommendations by the pest control officer are maintained.Ensure pest entry areas are sealed, pest dropping cleaned and disinfect floors.-----------------------------------------------------Nov 6, 2025,Mice droppings were observed on the floor of the dry storage room. Clean and disinfect floor, keep food above the floor and seal entry areas.- Staff indicate pest control officer was in the facility prior to inspection time. Ensure pest control records are made available.---------------------------------------------------------- Pest control records were not available for review.- All exit doors had gaps beneath them. Ensure records are available and doors are well sealed.
- 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. The baseboard of the walls by the kitchen door are open. Ensure baseboards are sealed to the wall and walls are maintained in a smooth, easy to clean and non-absorbent manner.2. Broken cover on the electrical outlet close to the hand sink in the kitchen. Ensure outlets are sealed.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the bottle on the kitchen counter was measured at 0ppm. Sanitizer was replaced and measured at 200ppm. Ensure sanitizer is replaced regularly and obtain quat test strips to confirm concentration.
- 15. Is the facility free of a pest infestation?
- - Pest control record were still not provided.
- 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?
- Nov 6, 2025,Mice droppings were observed on the floor of the dry storage room. Clean and disinfect floor, keep food above the floor and seal entry areas.- Staff indicate pest control officer was in the facility prior to inspection time. Ensure pest control records are made available.---------------------------------------------------------- Pest control records were not available for review.- All exit doors had gaps beneath them. Ensure records are available and doors are well sealed.
- 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. The baseboard of the walls by the kitchen door are open. Ensure baseboards are sealed to the wall and walls are maintained in a smooth, easy to clean and non-absorbent manner.2. Broken cover on the electrical outlet close to the hand sink in the kitchen. Ensure outlets are sealed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Paper towel dispenser was empty in the kitchen handwashing sink. Paper towel should be kept in a is dispenser and not on the counter.
- 15. Is the facility free of a pest infestation?
- - Pest control record were still not provided.
- 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?
- - Pest control records were not available for review.- All exit doors had gaps beneath them. Ensure records are available and doors are well sealed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser was empty in the kitchen handwashing sink. Paper towel should be kept in a is dispenser and not on the counter.
- 15. Is the facility free of a pest infestation?
- Ongoing violation; March 20th, 2025;- No rodents seen, some cleaning had been done, droppings were still observed on the floors of the dry storage area and behind the walk-in cooler.- Pest control record were still not provided.Ensure droppings are sprayed with 1.9 part bleach to water before cleaning. Pest control records should be sent and control pest issues as soon as possible.Rodent were found in the traps in the kitchen. Lot of pest droppings were observed on the floors of the dry food storage area.Staff indicated pest control operator was following up but no records were available for review.Ensure droppings are cleaned and follow-up with pest control operator on control measures.
- 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?
- - Pest control records were not available for review.- All exit doors had gaps beneath them. Ensure records are available and doors are well sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Areas under and beneath the cook line needs to be cleaned.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the buckets were at inadequate concentration. Sanitizer was replaced and tested between 200ppm.Ensure sanitizer concentration is confirmed at the dispensing station and replace sanitizer in the bucket after every 2 hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser was empty in the kitchen handwashing sink. Paper towel should be kept in a is dispenser and not on the counter.
- 15. Is the facility free of a pest infestation?
- Rodent were found in the traps in the kitchen. Lot of pest droppings were observed on the floors of the dry food storage area.Staff indicated pest control operator was following up but no records were available for review.Ensure droppings are cleaned and follow-up with pest control operator on control measures.
- 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?
- - Pest control records were not available for review.- All exit doors had gaps beneath them. Ensure records are available and doors are well sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Areas under and beneath the cook line needs to be cleaned.- The fan and ceiling of walk-in cooler needs cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- The invoice for the food handling permit has not been paid.Make payment to the outstanding food permit invoice.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tank that supplies hot water to the public washrooms and the bar is not in proper working order. There was no hot water in the washrooms and the bar sinks.Contact a technician to fix the defective hot water tank.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food particle accumulation is present on the floor beneath cooking equipment. The entire kitchen including all hard to reached areas need deep cleaning. The floor beneath sinks/counters at the bar also need to be clean.Remove equipment from the wall before cleaning.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer bucket in the kitchen had 0ppm Quat. The bucket was filled using a Sani auto dispenser that had no hot water due to some issues with the hot water tank.Kitchen staff immediately prepared fresh Quat sanitizer (200ppm) manually. Sanitizer is to be made manually until the hot water issue is fixed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water tank that supplies hot water to the public washrooms and the bar is not in proper working order. There was no hot water in the washrooms and the bar sinks.Contact a technician to fix the defective hot water tank.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Blood spill from meat/beef was noted on the floor in different areas inside the walk-in cooler.Remove items from the walk-in cooler floor and deep clean/sanitize the floor of the equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A broken and disrepair fryer basket observed inside a deep fryer was immediately discarded during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hot water tank that supplies hot water to the public washrooms and the bar is not in proper working order. Contact a technician to fix the defective hot water tank.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food particle accumulation is present on the floor beneath cooking equipment. The entire kitchen including all hard to reached areas need deep cleaning. The floor beneath sinks/counters at the bar also need to be clean.Remove equipment from the wall before cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?