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Rocky Shawarma

3109 - 101 Sunset Drive Cochrane AB T4C 0W7 · Food - General

Official record from Alberta →

Inspection summary

Rocky Shawarma has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on February 18, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 29, 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 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 May 22, 2024. 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 16 times across 6 separate inspections, most recently on February 18, 2026. 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?

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.

7 inspections

  1. Risk Management Inspection

    4 infractions

    • 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. Corner edge caulking at the dishwashing sink near the wall was not in good repair. Please make sure it is properly repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall surface behind the shelf in the storage area and by the food prep area in the back kitchen. Please make sure repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs/light at the exhaust canopy and donair canopy area were not working properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust above the Donair cone cover. Grease around the exhaust canopy ---Please make sure cleaning of areas in concern are completed.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of sanitizer solutions buckets for the falafel equipment tool and rice scoop was low, corrected during the inspection. Operator prepared new bleach water solution with 100ppm concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • * Improper hand hygiene practice and glove use were noted during the inspection. Discussed the importance of hand-washing practice after each task.Following actions are required:Provide staff training or refresher training on proper hand hygiene and glove use.Post handwashing and glove-use signage at handwash stations and food prep areas.Monitor to ensure ongoing compliance during food handling.
    • 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?
      • Weather stripping under the back door was not in good repair. Day light was visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall surface behind the shelf in the storage area and by the food prep area in the back kitchen. Please make sure repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs/light at the exhaust canopy and donair canopy area were not working properly.
    • 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. Corner edge caulking at the dishwashing sink near the wall was not in good repair. Please make sure it is properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust above the Donair cone cover. Grease around the exhaust canopy ---Please make sure cleaning of areas in concern are completed.
  3. Monitoring Inspection

    5 infractions

    • 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 soap in soap dispenser at the front sink. Operator filled up dispenser with soap.Please ensure there is always soap at handwashing station for adequate handwashing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Infant dining seat was stored in the washroom. Operator covered it with plastic bag.Please ensure infant seat is protected from contamination by covering or storing in a safe manner.
    • 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. Caulking at the dishwashing sink near the wall was not in good repair. Please make sure it is properly repaired.2. One of the customers chairs had a tear.Please repair/replace to ensure chair is smooth, easily cleanable and impervious to moisture
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop in dry storage was kept in rice with no handle. Operator changed to scoop with hand sticking out.Please ensure scoops with handle sticking out is used in dry storage to prevent food contamination while handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had grease and dirt build up1. prep cooler handle and inside wall and floor2. underneath the shelves in the storage area3. underneath the prep sink beside the shelves4. behind and on the floor of the in-place equipment.Please clean the indicated areas.
  4. Demand 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?
      • Caulking at the dishwashing sink was not in good repair. Please make sure it is properly repaired.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Bleach water sanitizer solutions for falafel scoops and rice scoops were measured at 0ppm. Corrected during the inspection. New sanitizer bleach water solutions were prepared by the operator during the inspection. Concentration was measured at 100ppm Chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * Bag of carrot was stored in the walk-in cooler directly contact on the floor.Corrected during the inspection by the operator. Bag was moved at the shelf away from the floor. Please make sure store all food at least 6 inches off the floor to avoid contamination and allow for cleaning.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer solution in one of the cleaning clothes buckets was measured 50ppm. New solution was prepared during the inspection. Bleach water solution was measured at 100ppm, and operator was educated to check it regularly and maintain the concentration at correct level.
    • 09. Are chemicals stored and handled in a safe manner?
      • *One of the sanitizer bottles was unlabeled, corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of uncovered vegetables in the front prep area was recorded around 10C. Operator was asked to cover the vegetables while not in use to avoid temperature abuse and after covering, temperature began to come down.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the dishwashing sink area was not in good repair.Suggested:1. To remove the old caulking, clean it with the sanitizer/ bleach water solution and let it dry and reapply waterproof caulking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs in the cooking station above the grill were burned out. Please replace the light bulbs .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Required cleaning of bottom shelves (hard to reach area) in the dry storage.Food debris and water accumulated on hard-to-reach areas by the storage shelves.
  7. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labelled. Corrected during the inspection. Operator labelled them onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap at the sink in the front - not much left in the bottle. Corrected during the inspection. Operator replaced a new one.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light bulbs in the cooking station above the grill were burned out. Please replace the light bulbs .
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop/Falafel scoop stored in empty container. COMPLETE THE FOLLOWING:1. To slow the growth of bacteria from rice, scoops should be stored using the following methods:a. In sanitizer orb. Ice water
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Meat juice from the shawarma left in the walk-in cooler - it was causing smell in the cooler- Discarded during the inspection.

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