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Rojomarron Mexican Restaurant & Cafe

163 Athabasca Avenue Hinton AB T7V 2A4 · Food - General

Official record from Alberta →

Inspection summary

Rojomarron Mexican Restaurant & Cafe has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on June 24, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on March 17, 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 once on June 17, 2026. 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 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 February 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 3 separate inspections, most recently on August 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on October 24, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs not documented on a regular basis. Operator must ensure temperature logs are kept and maintained for record keeping.
    • 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?
      • Screen door in the back does not have weather stripping on the bottom of door to prevent entry of pests. To continue to have back door open with screen door closed, the operator must ensure there is stripping at the bottom of the door to prevent pest entry. Otherwise, the back door must remain closed.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, the hot water tap at the hand sink was found to be non‑functional. The tap handle was loose, and the operator had removed it and set it aside. The operator reinstalled and secured the handle during the inspection, restoring proper hot water flow.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection, it was noted that the frozen churros were left in a stainless-steel bowl with no coverings. Staff were instructed to transfer the churros into a food grade container with lids to avoid cross-contamination.Ensure that all food items are stored in food grade containers with closed lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup has been observed in all chest freezers and a standing freezer within the facility. Staff indicated that they are particularly busy in August and plan to conduct a deep cleaning of the facility in the first week of September.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two quats sanitizer buckets were utilized for cleaning countertops and tables. One of the buckets was measured to contain 200 ppm of sanitizer, while the other showed a lower concentration. Staff mentioned that one employee is allergic to quats; therefore, a lower concentration was used in one bucket. PHI advised that both sanitizer buckets should maintain a standard level of concentration (200 ppm) to ensure effective sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During inspection, containers of food for thawing were found sitting on the floor of the walk-in cooler. Staff were advised to correct this issue by placing the containers on the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep freezers had some ice built-up and debris, staff were instructed to clean them and send a picture when finished.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not maintained in sanitary manner: - the exterior of the dishwasher - the dishwashing sinks and the wall against the sinks and the dishwasher - the metal countertop under which chemicals are stored.Please clean and sanitize these areas to maintain safe food operation.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were not being stored in a sanitizing solution. Cleaning cloths were observed on food preparation surfaces in the kitchen. The operator corrected and submerged the wiping cloth into a bucket pail of 200ppm QUATS sanitizer solution during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cover of a light fixture in the dishwashing/back room is broken. - Reinstall/repair the broken light cover or use light tube sheaths.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cluttered cooking equipment and recycling boxes stored along the corridor leading to the back door.Ensure to keep this area clean to prevent pest infestation.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer concentration was measured above 400ppm. Always test sanitizer solutions before use to ensure that the concentration is measured at 200ppm. Operator corrected the violation during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot/cold water in the staff washroom handwash sink.Ensure to repair the handwash sink in the staff washroom sink. Hand hygiene is paramount especially for the staff handling food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wall/back surface of the cooking line/equipment had grease and dirt build-up. This can be a fire hazard at the facility.Clean thoroughly the back surface of the cooking equipment including the vents/filters..

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