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Rocky View Brewing Company

420 1 Street West Cochrane AB T4C 1A5 · Food - General

Official record from Alberta →

Inspection summary

Rocky View Brewing Company has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on April 15, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on April 15, 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 2 times across 2 separate inspections, most recently on September 24, 2025. 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 September 24, 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 6 times across 4 separate inspections, most recently on April 15, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on September 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

  1. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Glass dishwasher in the bar area Sani cycle was not operating. Noted that Sanitizer bucket was empty. Corrected during the inspection.New solution was placed, primed the cycle. Concentration of Sani cycle was measured at 100ppmPlease ensure dishwashers Sani cycle is daily monitored 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?
      • *A strong sewer gas odor was noted in the basement area, with the odor also noticeable in the kitchen and throughout the main floor of the facility.Please ensure all plumbing fixtures and floor drains be checked to ensure traps are adequately filled and maintained. If the issue persists, a qualified plumber should be consulted to assess the plumbing and venting systems and to identify and correct the source of the odor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning of the hard-to-reach areas in the kitchen is completed.* Fly strip in the basement kitchen was full of flies. Please ensure it is replaced with a new one.
  2. Monitoring Inspection

    9 infractions

    • 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?
      • *Dishwashers Sani cycles were not recorded, and they were not working properly during the inspection, and not sure how long the dishwasher were not operating properly.-Please make sure dishwashers Sani cycles are checked and recorded daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some dairy products were stored in the coolers in the bar area. Temperatures of the coolers were measured at 8C and 11C. Corrected during the inspection. Dairy products were moved into the cooler in the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in the kitchen Sani cycle was not working. Corrected during the inspection. Sani concentration was measured at 100ppm Chlorine after priming the Sani cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Glass dishwasher in the bar area Sani cycle was not operating. Primed the Sani cycle multiple times. it did not work.-Please make sure it is repaired. Glasses can be washed and sanitized in the kitchen dishwasher until the glass dishwasher in the bar area is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand sink was obstructed with dishes and some cleaning supplies. Corrected during the inspection. Please make sure hand sink is not obstructed and it is always accessible for proper handwashing.
    • 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?
      • *Drain flies (live and dead) around the sewer cover area in the basement prep kitchen was resolved, most part of it. There were still some fly issues going on in the basement prep kitchen, lots in bar area, and in the kitchen. Please check with pest control with solutions. *Pest control records were not available onsite. Please make sure pest control records are available onsite for inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the food containers in the freezer was broken. Corrected during the inspection. It was discarded and food items placed in a new container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two of the coolers in the bar area temperatures were measured at 8C and 11C. Some dairy products were stored in the coolers in the bar area. Corrected during the inspection, dairy products were moved into the cooler in the kitchen. Please make sure dairy products are not stored in the coolers in the bar area unless they are capable of keeping temperature 4C and less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following area.*Grease and dust were built up at the exhaust filters and around exhaust canopy area.*Dead drain flies in the buckets in basement kitchen.Please make sure cleaning of the areas are done.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Sani cycle of the chemical dishwasher by the prep area was not operational during the inspection. Ran the dishwasher multiple times. Operator primed the sanitizer line, and it started work after. It was measured at 100ppm Chlorine. Corrected during the inspection. --- Please make sure dishwashers' Sani cycle are checked daily and recorded to make sure they are operational and utensils are sanitized adequately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at the front sink by the bar area was not available. Please make sure it is repaired and hot water is available at all sinks.
    • 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?
      • *Drain flies (live and dead )around the sewer cover area in the basement prep kitchen. Please make sure it is cleaned and investigate the cause of the flies around the sewer cover area.*Pest control records were not available onsite. Please make sure pest control records are available onsite for inspections.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Sewer smell noted when entered in the basement area, and the prep kitchen area. Please investigate the source of the smell, and if any works required, please make sure it is addressed 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?
      • * Paint chipping by the freezer in the kitchen area. *Flooring in the walk-in cooler where the beer kegs are placed was not in good repair/ damaged.*Seal around the sewer cover in the basement kitchen was not in good repair. Please make sure seal is redone.*Hot water was not working at the sink by the bar area. Plumbing issues. Please make sure it is repaired. Please make sure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following area;*Grease and food debris built up in the oven. Please make sure it is cleaned.*Dead drain flies on the floor in the prep kitchen area around sewer cover. Please make sure the area is cleaned.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the bar area were left on the counter. There were dirty and built-up grease. Please make sure cleaning cloths are kept in sanitizer solution while they are not in use.
    • 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 left in the handicap washroom. Please make sure hand sink are supplied at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights cover in the kitchen above the prep area in the main floor kitchen was missing. Please make sure it is replaced. *Light cover above the exhaust was not secured. Please make sure it is secured to prevent any injuries.*Light cover in the prep kitchen in the basement area was broken. Please make sure it is replaced.

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