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Rocky's Donair Ltd.

61 - 5103 46 Street Rocky Mountain House AB T4T 1A6 · Food - General

Official record from Alberta →

Inspection summary

Rocky's Donair Ltd. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on June 17, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 9 times across 6 separate inspections, most recently on June 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 21, 2025. For example: 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?

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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    0 infractions

  6. 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.
  7. 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.

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