Rocky Sub and Cafe
4921 50 Street Rocky Mountain House AB T4T 1C2 · Food - General
7 inspections
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility had no sanitizer prepared or in use during the inspection. Used wiping cloths were observed soiled and stored dry on counters and hangers.The operators were instructed on the correct preparation of a chlorine sanitizer to make clean-in-place sanitizer buckets measuring 200 ppm free available chlorine.Please ensure chlorine sanitizer solutions are prepared at the start of each day and are always readily available during operation, with one sanitizer bucket maintained in the front service area and a separate bucket in the back kitchen, storing all cleaning clothes in use, to facilitate the effective cleaning and sanitizing of food contact surfaces.
- 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?
- The facility had partial temperature logs filled and available. However, they were inconsistent and did not include all temperature control equipment, including the prep top cooler, which was not effectively maintaining foods below 4°C.Please ensure all refrigerators, freezers, and dishwasher are monitored and documented. This should include the prep top cooler, with separate temperature logs for the bottom refrigerator and the top prep section, as the prep table lid is loose and can easily be bumped open, affecting product temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bowls of cooked, hydrated vermicelli noodles were observed stored at room temperature and measured 28°C (82°F). The operator explained the noodles had been out for less than 2 hours. The noodles were moved to a working refrigerator.The prep top cooler adjacent to the grills (with no significant heat output observed during the inspection) contained spring rolls and meat products. The cooler was determined to be unable to maintain temperatures below 8°C (46°F), and the food products were probed at 8°C (46°F). It was determined the lid may have been bumped out of position. All food products were removed from the prep top cooler and relocated to a working refrigerator maintaining temperatures below 4°C (40°F).After the corrections were made, all temperature control equipment was operating effectively, and all food was adequately temperature controlled.Refrigerators were maintained below 4°C (40°F).Freezers were maintained below -12°C (10°F), with most below -18°C (0°F).No hot holding was observed during the inspection.Thawing is conducted according to planned meal schedules, allowing food to be thawed appropriately below 4°C (40°F) in the refrigerator.Please ensure all high risk food products, including cooked foods, meat, dairy products, and other potentially hazardous foods, are stored under effective temperature control. Food must be maintained at either 4°C (40°F) or below for cold holding, or 60°C (140°F) or above for hot holding, to minimize bacterial growth and reduce the risk of foodborne illness.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The prep top cooler was unable to safely maintain food products below 4°C, measured to be 8°C (46°F). The lid was a loose piece of metal, and where it contacted the prep table it did not appear to form a tight seal.Please ensure this prep top cooler is not used for the storage of high-risk food products until it has been repaired and can consistently maintain food temperatures below 4°C (40°F).---2. No probe thermometer was available for measuring the internal temperatures of cooked foods.Please ensure a probe thermometer is obtained and incorporated into daily food preparation practices. The thermometer should be used to verify that meats and other high-risk foods have reached an internal temperature of at least 74°C (165°F) to ensure harmful bacteria have been effectively destroyed and the food is safe for consumption.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have test strips available for verifying the chlorine sanitizer solutions.Please ensure chlorine test strips capable of confirming sanitizer concentrations within the range of 100–200 ppm are acquired and used regularly to confirm all sanitizer solutions are within the effective range.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A monitoring thermometer for the dishwasher was not available to the operator. *** Please obtain a maximum registering waterproof thermometer for monitoring the dishwasher rinse cycle. The rinse cycle temperature must be monitored daily and recorded. ***
- 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 facility conducts its own pest control However, no monthly pest control records were available to confirm that routine pest control checks are being completed.Facility had the pest control template available but not filled.--Please ensure pest control records are completed every month.
- 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 was not posted in a location that was easily visible to customers.Please ensure the Food Handling Permit is printed and posted in a location that is easily visible to customers.
- 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 back kitchen was not adequately lit, as one of the ceiling light fixtures near the dishwasher, was missing a light bulb.Please ensure the light bulb is replaced, or another suitable light source is provided, to ensure the back kitchen has adequate lighting to effectively assess the cleanliness and condition of equipment and to allow food facility operations to be conducted safely and responsibly. Please also ensure all light bulbs in food preparation and storage areas are shatter-resistant or protected with an appropriate shatterproof cover to prevent contamination in the event of breakage.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was generally clean and tidy. However, the walk-in cooler had multiple food and meat residues observed on the walls and floors.Please ensure all soiled areas of the walk-in cooler are thoroughly cleaned and maintained in a clean, residue-free condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- CORRECTED: Bleach sanitizer was acceptable.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A monitoring thermometer for the dishwasher was not available to the operator. *** Please obtain a maximum registering waterproof thermometer for monitoring the dishwasher rinse cycle. The rinse cycle temperature must be monitored daily and recorded. ***
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not Observed on 24Feb2026 - *** please provide photos of the dry food storage area. ***Please ensure the carpet in the area being used to store dry food products is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer was too high (200 ppm). A printed log sheet will be printed out and provided to the operator to demonstrate how to check the concentration. Please ensure the sanitizer concentration is maintained at 100 ppm.
- 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 logs of refrigeration and hot-holding units are not being maintained. Templates for log sheets will be printed and provided to the operator to demonstrate how temperatures are to be taken.Please ensure logs are maintained and temperatures are taken daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three cooked spring rolls were found stored out at room temperature and measured a surface temperature of ~24C. The operator was educated about temperature abuse and promptly discarded the rolls. Please ensure all foods are kept at below 4C or above 60C (after being cooked to the appropriate internal temperature) and never kept at room temperature for greater than 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure the carpet in the area being used to store dry food products is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer was too high (200 ppm). A printed log sheet will be printed out and provided to the operator to demonstrate how to check the concentration. Please ensure the sanitizer concentration is maintained at 100 ppm.
- 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 logs of refrigeration and hot-holding units are not being maintained. Templates for log sheets will be printed and provided to the operator to demonstrate how temperatures are to be taken.Please ensure logs are maintained and temperatures are taken daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three cooked spring rolls were found stored out at room temperature and measured a surface temperature of ~24C. The operator was educated about temperature abuse and promptly discarded the rolls. Please ensure all foods are kept at below 4C or above 60C (after being cooked to the appropriate internal temperature) and never kept at room temperature for greater than 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure the carpet in the area being used to store dry food products is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer was too high (200 ppm). A printed log sheet will be printed out and provided to the operator to demonstrate how to check the concentration. Please ensure the sanitizer concentration is maintained at 100 ppm.
- 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 logs of refrigeration and hot-holding units are not being maintained. Templates for log sheets will be printed and provided to the operator to demonstrate how temperatures are to be taken.Please ensure logs are maintained and temperatures are taken daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three cooked spring rolls were found stored out at room temperature and measured a surface temperature of ~24C. The operator was educated about temperature abuse and promptly discarded the rolls. Please ensure all foods are kept at below 4C or above 60C (after being cooked to the appropriate internal temperature) and never kept at room temperature for greater than 2 hours.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure the carpet in the area being used to store dry food products is removed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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?
- Please ensure the carpet in the area being used to store dry food products is removed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bleach sanitizer solution was created at the time of the inspection which was initially too concentrated (>200 ppm). Please ensure test strips are obtained to test the concentration of bleach (to ensure it is maintained at 100 ppm). A document on how to mix an approved sanitizer has been provided.
- 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?
- Please ensure that temperature records for all refrigeration and hot-holding units are maintained. Templates have been provided.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- At the time of the inspection, mugs used as scoops were stored in two bulk dry goods containers and one scoop was stored in a third, with the handle touching the product.The operator promptly removed the mugs and scoop. Please ensure these items are stored in a manner that does not contaminate the bulk product.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please ensure chlorine/bleach test strips are obtained to test bleach sanitizer.
- 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 designated hand sink plumbed in the kitchen area. There is a commercial dishwasher, a two-compartment sink (used for raw meat prep) and a single-compartment sink with a sprayer for pre-washing dishes. There is only a hand sink in the front area of the store where ice cream will be served.Due to extensive food handling, please ensure a separate hand sink designated for handwashing only is installed (and stocked with soap and paper towel in dispensers).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?