Rupert's
117 Sunset Boulevard Diamond Valley AB T0L 2A0 · Food - General
Inspection summary
Rupert's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on September 5, 2025, found no infractions.
3 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on August 27, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times on August 27, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 once on August 27, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer bottle in the bar and main kitchen were too strong and measuring well above 500ppm.- Corrected during inspection. QUAT sanitizer measured 200ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no soap and paper towel available at the handwashing sink behind the bar.- The handwashing sink was equipped with soap and paper towel during the inspection. Corrected.2) Staff were using the handwashing sink in the dishwashing room to store a container to soak utensils. - The handwashing sink shall be accessible at all times. Corrected during inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no hot water available at the handwashing sink in the kitchen trailer. The maximum hot water measured 16C.- Hot water required.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a buildup of scale, debris, and stagnant water on the air-drying rack in the dishwashing room.2) There was a buildup of food debris on the handwashing sink in the dishwashing room.3) There was an accumulation of debris on the white dish drop-off counter by the dishwashing room window. - Areas to be cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions