Roc's
9 - 285 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General
Inspection summary
Roc's has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on September 22, 2026, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 3 times across 3 separate inspections, most recently on April 21, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on April 21, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 April 17, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 4 times across 4 separate inspections, most recently on April 17, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on January 19, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was being thawed in standing water in the sink.Requirement:Ensue that meat is thawed under running cold water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was observed not sanitizing cooking pots and pans after washing manually.One of the two compartment sinks was being used to thaw frozen meat.Requirement:a) Wash pots and pans in one sink, rinse under running water in the same sinkb) Prepare sanitizer (bleach) solution in the second sink at 100 ppm concentration of chlorine and soak pots and pans in this solution for minimum two minutes after washing. Followed by air drying.Make sure sink is thoroughly cleaned and sanitized before preparing sanitizer solution in it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with cooked meat bags in one chest freezerRequirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked rice stored in the warmer was 44CRequirement:Ensure that cooked rice are stored at 60 C or higher during hot holding.Staff was instructed to discard the rice
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature of high temperature dish washer achieved at dish level during sanitizer cycle was 35 CRequirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize dishes after washing in the dish washer, by soaking in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired.Repair dish washer asap
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on the floor throughout the kitchen.Requirement:Clean the kitchen floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag of cooked meat was stored along with raw meat in one chest freezer.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was detached in some area and missing at two sections of the wall near main door.Requirement:Repair and provide baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under and behind equipment.Requirement:Clean above mentioned areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in the prep cooler located in cooking area.Requirement: Provide thermometer in the cooler.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Staff was eating on prep counter in the kitchenRequirement:Ensure that staff does not eat on prep counters to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Loose dust on the ceiling in cooking area.Requirement:Clean the above noted area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with other foods in chest freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard under two comp sink area was detached from the wall.(This violation was not assessed during this visit on July 22).Requirement:Repair the baseboard.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Jackfruit was kept along with raw meat in upright freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard under two comp sink area was detached from the wall.Requirement:Repair the baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Clean dishes were stored on the cart having dirt buildup on the shelves.b) Rubber gasket of one prep cooler located in cooking area was broken.Requirement:a) Store clean dishes in sanitary way on clean surface.b) Repair/replace rubber gasket.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on cart shelves located in the kitchen.b) Spills and dirt on the floor in dish washing areac) Meat juices accumulated on bottom shelf of upright freezer located in the kitchen.d) Loose dust on the ceiling in the kitchen.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?