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SkyCastle Roller Rink - Food

575 - 260300 Writing Creek Crescent Rocky View County AB T4A 0X8 · Food - General

Official record from Alberta →

Inspection summary

SkyCastle Roller Rink - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on June 5, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on October 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 25, 2024. 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?

  • 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 2 separate inspections, most recently on August 22, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on October 7, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of the chlorine sanitizer in the dishwasher was 0ppm. Please ensure that the chlorine sanitizer in the dishwasher is 100ppm. Until the sanitizer concentration in the dishwasher is corrected, please continue using the single use disposable cups, dishes and utensils.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was not approved for reusable dishes/utensils as the facility does not meet dishwashing requirements**September, 2025: facility is looking into installing a glasswasher. - Drinks must be served in their original containers or in single use cups. -If wanting to use reusable glasses and dishes, the facility needs to install a glasswasher or dishwasher.
  4. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was not approved for reusable dishes/utensils as the facility does not meet dishwashing requirements**September 5, 2025: facility is looking into installing a glasswasher. - Drinks must be served in their original containers or in single use cups. -If wanting to use reusable glasses and dishes, the facility needs to install a glasswasher or dishwasher. -Notify the Inspector of the use of reusable dishes and prior to installation of dishwasher to ensure it meets requirements.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were left at the counter outside the sanitizing bucket. Operator stated they were not laundered regularly.-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure dirty cleaning clothes are laundered and kept in the sanitizing bucket when not in use to prevent bacteria growth and cross contamination of clean surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The reuseable glass cups used for serving beverages at the bar station were improperly cleaned and sanitized after use. The facility only has 2-compartment sink- Serve beverages in single use cups only or- Install a dishwasher. Notify the Inspector prior to purchasing to ensure it meets requirements
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility was not approved for reusable dishes/utensils as the facility does not meet dishwashing requirements- Drinks must be served in their original containers or in single use cups. -If wanting to use reusable glasses and dishes, the facility needs to install a glasswasher or dishwasher. -Notify the Inspector of the use of reusable dishes and prior to installation of dishwasher to ensure it meets requirements.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tapes used to cover the floor drain at the middle of the bar station were peeling off.-Remove the tapes.-Ensure the floor drain cover is easily cleanable to prevent accumulation of dirt. A rubber carpet is recommended.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three ice scoops were found on top of the ice machine. Staff washed and sanitized one of the ice scoops and placed in a clean container.-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were dirt and debris build up at hard-to-reach areas:-the floor under the prep coolers in the kitchen-corners of the storage areas in the kitchen-the floor underneath the 2-compartment sinks in the kitchen-underneath the handwashing sinks in the bar area and kitchen.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no available sanitizer at the bar area.**Equip the bar area with a sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the ice was stored in the ice machine with the handle in contact with the ice. Staff removed the scoop.**Please ensure that scoops are stored outside of the ice machine in a clean and sanitary manner.**Store scoops in a separate clean container to prevent contamination of the food item.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that was stored in the food prep area containing peroxide used for disinfecting surfaces in the dining area had no label.**Ensure that all chemicals used in the food preparation area are clearly labeled to identify its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the hand sink by the bar area.**Equip hand wash sink with soap**Ensure all hand wash sinks are equipped with hot and cold water, soap and single use paper towels at all times.
    • 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 in the food facility. Operator is waiting for mall management to fix the hot water issue.**Ensure that the food facility is supplied with hot and cold potable water.
    • 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?
      • A gap was noted under the backdoor of the facility leading to the underground parking lot.**Please seal all gaps to prevent infiltration of pests into 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?
      • The protective covering of the wooden flooring of the mop sink was coming off exposing raw wood.**Refinish the flooring to ensure that surface is impervious to moisture.

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