Rustic Plate
D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General
Inspection summary
Rustic Plate has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 20, 2025. The most recent inspection, on December 15, 2025, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 2 separate inspections, most recently on November 27, 2025. 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 once on November 27, 2025. 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 4 times across 3 separate inspections, most recently on December 15, 2025. 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?
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 2 times on November 27, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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.
3 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was raw, unfinished wood in the hot holding area.-all surfaces must be smooth, durable, non-absorbent and easily washable. Remove raw wood, OR seal it to accomplish the above requirement.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Packaged, raw chicken was thawing directly in the dirty dishwashing sink.-clean and sanitize the sink prior to using it for food prep/handling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Raw chicken was thawing at room temperature in the dishwashing sink. The surface temperature was 10Celsius. -thaw under cold running water OR in the cooler overnight.2) Brisket was stored under the heat lamp and had a surface temperature of 23Celsius. -perishable, cooked foods must be stored at 60Celsius or above (or 4Celsius or less) 3) Cooked rice was stored at room temperature.-store cooked rice at 4Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not following proper manual dishwashing procedures. Staff mentioned that the dishes are not sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).Note: Proper manual dishwashing procedures were sent to the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was empty.-stock the paper towel dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was raw, unfinished wood in the hot holding area.-all surfaces must be smooth, durable, non-absorbent and easily washable. Remove raw wood, OR seal it to accomplish the above requirement.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The ventilation hood vents had grease accumulation.-clean weekly/biweekly to ensure grease does not accumulate.2) There was grease/grime/debris on the floor under tables/equipment and in hard-to-reach areas. -thoroughly clean all areas as frequently as needed to encourage a clean and sanitary premises.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**Chlorine sanitizer spray bottle measured 250 ppm. - Operator remade the chlorine sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 ppm at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not following proper manual dishwashing procedures. Staff mentioned that the dishes are not sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).Note: Proper manual dishwashing procedures were sent to the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Not observed**Baseboard under hand sink was peeling offClean and replace baseboard
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?