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Roger's Restaurant

4717 50 Avenue Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Roger's Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on June 3, 2026, found no infractions.

4 of 12 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, 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 3 times across 3 separate inspections, most recently on July 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on July 8, 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 December 12, 2023. 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 10 times across 7 separate inspections, most recently on March 4, 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?

  • 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 6 times across 6 separate inspections, most recently on March 4, 2026. 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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: Floor tiles near the grill are still cracked. Previous: Floor tiles near the grill are cracked and in a state of disrepair. Please ensure the affected tiles are repaired to allow for adequate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Current: The condensate line has not been repaired. The line is still draining into a nearby bucket that is 1/3 full at the time of inspection. Previous: What appears to be a walk-in freezer drain line is emptying into a bucket and does not appear to be up to code. This configuration increases the risk of overflow impacting surrounding building material, can serve as food source for pest, potential contaminate and breeding ground for insects.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (X) Floor tiles near the grill are cracked and in a state of disrepair. Please ensure the affected tiles are repaired to allow for adequate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (X) What appears to be a walk-in freezer drain line is emptying into a bucket and does not appear to be up to code. This configuration increases the risk of overflow impacting surrounding building material, can serve as food source for pest, potential contaminate and breeding ground for insects.
  4. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (X) Floor tiles near the grill are crack and in in a state of disrepair. Please ensure the affected tiles are repaired to allow for adequate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (X) A large section of the walk-in cooler floor is exhibiting significant surface damage. While most of the flooring is coated in an orange slip-resistant finish, the affected area is black in colour, indicating that the top layer has been scraped away or worn through. This condition creates an inability to perform adequate cleaning and increases the risk of contamination to nearby food items. Please ensure the damaged section of flooring is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (X) What appears to be a walk-in freezer drain line is emptying into a bucket and does not appear to be up to code. This configuration increases the risk of overflow impacting surrounding building material, can serve as food source for pest, potential contaminate and breeding ground for insects.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • (X) Observed cleaning cloths used on food contact surfaces not being stored in sanitizer between uses; however, staff were notified and subsequently stored the cleaning cloths properly in sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • (X) Multiple food items in the walk-in cooler were not covered. Staff were notified and the uncovered foods were covered immediately.
    • 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?
      • Current: July 8, 2025Observed a noticeable gap at the bottom of the screen door near the threshold. The seal remains in disrepair, which increases the risk of pest infiltration. Previous: March 12, 2025- The door frame stripping and weatherstripping have still not been repaired. Previous: Door frame stripping, and weatherstripping observed to be coming apart. Please ensure a tight seal to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: July 8, 2025(X)The following deficiencies remain:(X) A hanging vent above the food preparation area remains in disrepair.(X) The ceiling above the grill remains in disrepair. (e.g., peeling paint and ceiling material.)Previous: March 12, 2025:- None of the previous violations have been corrected. Additionally, upon further inspection, there is another loose vent above the commercial dishwasher. Please make sure all violations are corrected. Previous: Hanging vent observed in the ceiling above the food preparation area and needs to be repaired.- The ceiling above the grill was observed to be peeling and needs to be repaired.- Various floor tiles near the grill appear to be cracked and in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (X) Floor tiles near the grill are crack and in in a state of disrepair. Please ensure the affected tiles are repaired to allow for adequate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • (X) A large section of the walk-in cooler floor is exhibiting significant surface damage. While most of the flooring is coated in an orange slip-resistant finish, the affected area is black in colour, indicating that the top layer has been scraped away or worn through. This condition creates an inability to perform adequate cleaning and increases the risk of contamination to nearby food items. Please ensure the damaged section of flooring is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (X) What appears to be a walk-in freezer drain line is emptying into a bucket and does not appear to be up to code. This configuration increases the risk of overflow impacting surrounding building material, can serve as food source for pest, potential contaminate and breeding ground for insects.
  6. Monitoring Inspection

    2 infractions

    • 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?
      • Current: March 12, 2025- The door frame stripping and weatherstripping have still not been repaired. Previous: Door frame stripping, and weatherstripping observed to be coming apart. Please ensure a tight seal to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: March 12, 2025:- None of the previous violations have been corrected. Additionally, upon further inspection, there is another loose vent above the commercial dishwasher. Please make sure all violations are corrected. Previous: Hanging vent observed in the ceiling above the food preparation area and needs to be repaired.- The ceiling above the grill was observed to be peeling and needs to be repaired.- Various floor tiles near the grill appear to be cracked and in disrepair.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, sanitizer buckets were not observed to be out. Please ensure sanitizer buckets are prepared when in operation, with adequate sanitizer and sani cloth.
    • 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?
      • Door frame stripping, and weatherstripping observed to be coming apart. Please ensure a tight seal to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Hanging vent observed in the ceiling above the food preparation area and needs to be repaired.- The ceiling above the grill was observed to be peeling and needs to be repaired.- Various floor tiles near the grill appear to be cracked and in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards in the kitchen including the round and prep table cutting boards need to be resurfaced or replaced. Observed to be worn out and need to be smooth and easily cleaned.- Ice machine appears to have mildew and the scoop observed to have black substance on it(Could potentially be mold). Please ensure ice is emptied out and replaced, and the machine is thoroughly washed and sanitized.-Please ensure the ice scoop is cleaned and sanitized, and is properly stored in a dish pan. Add to daily cleaning schedule.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hand sink is equipped with hot and cold running water, however, the hot water valve must be turned on beneath the sink - it has been turned off as it is leaking from the faucet and is turned back on as needed to wash hands.ACTION: Repair the sink so that hot and cold water are supplied and easily accessible at the hand washing sink.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizing solution in spray bottles was measured at 200ppm - this is satisfactory.Cleaning cloths for sanitizing were not stored in sanitizing solution and were visibly dirty.ACTION: Please store cleaning cloths submerged in sanitizing solution. Alternatively, paper towel or a new cleaning cloth can be used and replaced for every wipe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Partially cooked breaded chicken was observed to be stored on the countertop near the grill. Operator noted that it was made less than 2 hours prior. PHI measured with a probe thermometer a temperature of 12C. PHI requested operator relocate the chicken to the cooler and discussed the significance of 2+ hours in the temperature Danger Zone.ACTION: Please store potentially hazardous food below 4C. Food can be cooled from 60C to 20C or less within two hours (at room temperature) and then from 20C to 4C or less within 4 hours (in the cooler).2. Cooked bacon strips and cut and cooked mushrooms were stored in containers at the grill. Both products were measured with an infrared thermometer at 24C (the same temperature measured at this location in the room). Operator discarded both products at PHI's request. PHI suggested storing the cooked bacon and mushrooms in the prep cooler.ACTION: Please ensure that potentially hazardous food is stored below 4C (this includes all meats and all processed produce). When removed from the cooler, potentially hazardous foods should be returned to the cooler within 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling near the vent above the prep area (near the grill) has a visible accumulation of dust. ACTION: To prevent accidental contamination of food and food surfaces, please thoroughly clean the ceiling and add this area to the regular cleaning schedule to prevent future accumulation.

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