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Rocky Mountain Show Jumping - Goby's Pub

64049 226 Avenue W Foothills County AB T1S 2Y9 · Food - General

Official record from Alberta →

Inspection summary

Rocky Mountain Show Jumping - Goby's Pub has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on July 9, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on July 9, 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 4 times across 2 separate inspections, most recently on July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on August 2, 2024. 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?

  • 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 6 times across 4 separate inspections, most recently on May 23, 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 4 times across 4 separate inspections, most recently on July 9, 2026. For example: 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?

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.

5 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food equipment such as large pots and pans were stored directly on the ground. **Ensure food equipment is stored at least 6 inches from the ground in sanitary manner. 2. Ice scoop was stored directly in the ice bin at the bar. **Ensure ice scoops are stored in a sanitary manner and handle not touching the ice bulk supply.**CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Hot holding unit for soup was measured at 57 degrees Celsius using a probe thermometer. Staff noted that the soup was in the unit for more than 2 hours. **Discard soup. Ensure hot holding unit is set at 60 degrees Celsius or higher. ***SOUP WAS DISCARDED AND THE TEMPERATURE OF HOT HOLDING UNIT WAS TURNED TO 150 DEGREES FAHRENHEIT.2. Missing thermometer in the lower prep cooler near hand washing station in the main kitchen. **Obtain thermometer.***CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Iodine concentration was not detected in the bar dishwasher. **Ensure iodine concentration is maintained between 12.5-25 ppm. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Could not locate QUATs or Sink and Surface Cleaner Sanitizer test strips at the time of the inspection. **Ensure test strips are available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Washer and dryer located by the dry storage area and across from the clean food equipment shelving. **Ensure there are doors to prevent any potential contamination.OR rearrange kitchen so that no clean equipment is stored directly across from the washer and dryer.
    • 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?
      • Food permit was not displayed. **Ensure valid food permit is displayed in a location that is visible to the public. ***CORRECTED DURING THE INSPECTION.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No concentration was detected for the sanitizer. Manager noted they were using floor cleaner and was advised not to use the sink and surface cleaner sanitizer. **Ensure a food safe sanitizer is used that is a no rinse sanitizer and has test strips. ***CORRECTED DURING THE INSPECTION. FACILITY WILL BE USING THE SINK AND SURFACE SANITIZER. TEST STRIPS AVAILABLE.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Thermometer missing in the lower prep cooler for the pizza and stand up cooler in the kitchen. **Obtain thermometers.2. Gravy was observed to be reheating in a crockpot. Temperature measured was at 35 degrees Celsius. **Do not use a crockpot as a means to reheat. Reheat gravy on the stove or microwave until internal temperature reaches a minimum of 74 degrees Celsius. Crock pot can then be used as a hot holding unit. ***CORRECTED DURING THE INSPECTION. 3. Eggs were observed at room temperature and approximately 9 degrees Celsius. **If eggs are left out at room temperature, ensure these eggs are cooked within 2 hours or place eggs under temperature control (either in the lower prep cooler or ice). ***CORRECTED DURING THE INSPECTION. EGGS WERE PLACED UNDER ICE.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Chlorine dishwasher concentration was low (approximately 50 ppm). **Ensure the chlorine concentration is a minimum of 100 ppm. ***CORRECTED DURING THE INSPECTION. 2. No concentration of iodine was detected in the bar dishwasher. **Ensure iodine concentration is a minimum of 12.5 ppm. ***CORRECTED DURING THE INSPECTION.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Washer and dryer located by the dry storage area and across from the clean food equipment shelving. **Ensure there are doors to prevent any potential contamination.
    • 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 slow leak observed in the laundry/mop sink. **Repair.
  3. Risk Management Inspection

    3 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?
      • One of doors in the hallway connecting the two kitchen trailers did not have weatherstripping at the bottom of the doors to prevent pest entry. The screen set up at the door at the end of the kitchen line had significant gaps that could facilitate pest entry. Modify doors to block openings that could allow pests to enter the facility.
    • 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 food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.
  4. Risk Management Inspection

    4 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 most recent bacteriological water sample was submitted in 2023. Monthly water samples are a requirement of your food handling permit. Submit monthly bacteriological water samples.
    • 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?
      • One of doors in the hallway connecting the two kitchen trailers did not have weatherstripping at the bottom of the doors to prevent pest entry. The screen set up at the door at the end of the kitchen line had significant gaps that could facilitate pest entry. Modify doors to block openings that could allow pests to enter the facility.
    • 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 food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.
  5. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of prepared refried beans was measured at a temperature of 7.8C. Staff indicated that the beans had been initially prepared two days earlier.Modify the process for cooling beans to allow it reach 4C from 60C within four hours. Use ice baths and smaller containers with greater surface area to allow for more rapid cooling. Stir product during cooling to reduce overall internal temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container filled with ice was observed being used on the kitchen line as a makeshift refrigeration unit. Several foods were noted as being overfilled and held at improper temperatures. The level of ice was not sufficient to keep ingredients at refrigeration temperatures. Cheese and meat not held at proper temperatures was destroyed. Move ingredients requiring refrigeration into suitable cooler units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen area did not have a suitable paper towel dispenser in its vicinity. Provide a paper towel dispenser for this area. A dowel-style dispenser may be used in place of a wall-mounted one.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in 2023. Monthly water samples are a requirement of your food handling permit. Submit monthly bacteriological water samples.
    • 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?
      • A large number of mouse droppings was observed underneath the bar counters. Safely clean these droppings to allow for more accurate pest activity monitoring.
    • 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?
      • The side doors in the hallway connecting the two kitchen trailers did not have weatherstripping at the bottom of the doors to prevent pest entry. The screen set up at the door at the end of the kitchen line had significant gaps that could facilitate pest entry. Modify doors to block openings that could allow pests to enter the facility.
    • 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 food handling permit for this facility was not publicly displayed. Post food handling permit in customer-viewable area.
    • 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 shelf directly above the sink with the sanitizer dispenser in the kitchen line appeared to be damaged on the sides, exposing raw wood.Cover or seal this surface so it is smooth and non-absorbent.

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