Rocky's Donair Ltd.
61 - 5103 46 Street Rocky Mountain House AB T4T 1A6 · Food - General
8 inspections
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed and noted Monday, March 16, 2026:The high temperature dishmachine was run several times and the reached a maximum temperature of 45.6C, which is significantly below the required sanitizing temperature for high‑temperature machines. The dishmachine is labeled and specified as a high‑temperature unit; Detergent and rinse‑aid were observed to be connected, with no sanitizing chemical in use.***Observed and noted on Friday, March 13, 2026:The high temperature dishmachine was ran throughout the inspection. It measured a maximum temperature of 55.9C with my min/max thermometer. The pressure gauge on the dismachine indicated 15 psi, wash gauge indicated 135C and rinse gauge indicated 120C.Observed and noted July 21, 2025: The high temperature dishmachine measured 68.5C and then 68.7C. Please ensure dishmachine can reach 71C minimum temperature on the dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed and noted Monday, March 16, 2026:The high temperature dishmachine was run several times and the reached a maximum temperature of 45.6C, which is significantly below the required sanitizing temperature for high‑temperature machines. The dishmachine is labeled and specified as a high‑temperature unit; Detergent and rinse‑aid were observed to be connected, with no sanitizing chemical in use.***Observed and noted on Friday, March 13, 2026:The high temperature dishmachine was ran throughout the inspection. It measured a maximum temperature of 55.9C with my min/max thermometer. The pressure gauge on the dismachine indicated 15 psi, wash gauge indicated 135C and rinse gauge indicated 120C.Observed and noted July 21, 2025: The high temperature dishmachine measured 68.5C and then 68.7C. Please ensure dishmachine can reach 71C minimum temperature on the dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observation from Friday March 13, 2026:cheese curds were 12.4C, the cooler measured 8.5C for ambient temperature. Operator moved to cheese curds to a colder unit to rapidly cool them.Please check temperatures regularly and ensure units maintain a cold holding temperature of 4C or below.***Previous violation:Dessert cooler measured 13.5C (on the left side) and 9.5C (on the right side) at the time of inspection. The ambient unit temperature is measured 12.9C.Cheese curds in the same unit measured 17.7C internal temperature. Operator stated that they were put in the same day from the walk-in cooler.Operator moved food items that require time and temperature control for safety to a cooler that's maintaining 4C.Operator requested to have cooler repaired/serviced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed and noted on Friday, March 13, 2026:The high temperature dishmachine was ran throughout the inspection. It measured a maximum temperature of 55.9C with my min/max thermometer. The pressure gauge on the dismachine indicated 15 psi, wash gauge indicated 135C and rinse gauge indicated 120C.Observed and note July 21, 2025: The high temperature dishmachine measured 68.5C and then 68.7C. Please ensure dishmachine can reach 71C minimum temperature on the dish level.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach/water solution sanitizer was measuring close to 0 ppm. Operator added more bleach at the time of inspection, then it measured 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dessert cooler measured 13.5C (on the left side) and 9.5C (on the right side) at the time of inspection. The ambient unit temperature is measured 12.9C.Cheese curds in the same unit measured 17.7C internal temperature. Operator stated that they were put in the same day from the walk-in cooler.Operator moved food items that require time and temperature control for safety to a cooler that's maintaining 4C.Operator requested to have cooler repaired/serviced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishmachine measured 68.5C and then 68.7C. Please ensure dishmachine can reach 71C minimum temperature on the dish level.
- 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?
- Posted permit observed ending November 2024. Please replace with valid unexpired permit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeat violationSanitizing buckets observed to have no concentration of sanitizer solutions. Please ensure sanitizing buckets have 100ppm of chlorine or 200ppm of Quats. Please test regularly and do not mix sanitizer and dish soap as the two agents counteract each other.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Repeat ViolationSanitizing buckets observed to have no concentration of sanitizer solutions. Please ensure sanitizing buckets have 100ppm of chlorine or 200ppm of Quats. Please test regularly and do not mix sanitizer and dish soap as the two agents counteract each other.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High-temp dishwasher observed to be reaching at least 71 degrees C on the dish level at the time of the inspection.However, Sanitizing buckets observed to have no concentration of sanitizer solutions. Please ensure sanitizing buckets have 100ppm of chlorine or 200ppm of Quats. Please test regularly and do not mix sanitizer and dish soap as the two agents counteract each other.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizing buckets observed to have no concentration of sanitizer solutions. Please ensure sanitizing buckets have 100ppm of chlorine or 200ppm of Quats. Please test regularly and do not mix sanitizer and dish soap as the two agents counteract each other.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A sanitizer spray bottle was found unmarked. Ensure all chemical bottles are marked with the contents.2. The sanitizer bucket was measured at 0ppm bleach. A fresh bucket of sanitzer was mixed up during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The kitchen hand sink faucet was leaking. Repair the faucet to eliminate the water leak.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?