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Rocky View Lodge - Food

1220 Hammond Avenue Crossfield AB T0M 0S0 · Food - General

Official record from Alberta →

Inspection summary

Rocky View Lodge - Food has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on October 9, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on February 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 5 separate inspections, most recently on September 28, 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 once on April 1, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • The insulation surrounding the water lines directly adjacent to the commercial soup pot is damaged, exposing surfaces that would be difficult to properly clean.Repair or remove insulation around pipes to ensure smooth and easily cleanable surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • A gap is present between the floor and the backsplash behind the cooking line, creating an area that would be difficult to clean as needed. Repair gaps in between the floor and wall behind and beside cooking areas.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The thermometer used to verify the rinse temperature of the heat-sanitizing dishwasher was not operating correctly at the time of inspection. Acquire a suitable thermometer capable of reading a maximum rinse temperature for the mechanical dishwasher.*Thermometer is on order. Advise once available onsite.
    • 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 gap is present between the floor and the backsplash behind the cooking line, creating an area that would be difficult to clean as needed. Repair gaps in between the floor and wall behind and beside cooking areas.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The thermometer used to verify the rinse temperature of the heat-sanitizing dishwasher was not operating correctly at the time of inspection. Acquire a suitable thermometer capable of reading a maximum rinse temperature for the mechanical dishwasher.
    • 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 section of ceiling in the dishwashing area has exposed insulation directly above an area used for clean dishware storage, raising concerns of potential contamination of cleaned dishes. Cover or remove insulation to prevent contamination and make this surface easily cleanable.
    • 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 gap is present between the floor and the backsplash behind the cooking line, creating an area that would be difficult to clean as needed. Repair gaps in between the floor and wall behind and beside cooking areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of debris is present on the guard for the fan in the walk-in cooler.Clean indicated area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring 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?
      • The floor in the kitchen has damaged seams, causing gaps in flooring that render surfaces uneven and more difficult to clean.Holes were noted in the floor of the walk-in freezer.Repair or seal flooring to render floors smooth and easily cleanable.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Boxes of dry ingredients stored on floor in dry storage room. Boxes relocated during inspection.
  12. Monitoring Inspection

    0 infractions

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