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Soft Rock Bistro

102 Centre Avenue W Diamond Valley AB T0L 0H0 · Food - General

Official record from Alberta →

Inspection summary

Soft Rock Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on December 12, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times on December 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on December 3, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 3, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer being used was too strong and bleached out the test strips.- Chlorine was remixed to 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop used to scoop flour was being stored in the flour bin and the handle had an accumulation of food debris.- The scoop was removed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza in the front pizza warming cabinet measured 45C. The pizza warmer was missing a door.- The pizza was removed from the warmer during the inspection. Pizza shall be hot held at or above 60C. The missing door and lack of air flow in the unit due to a solid lower shelf likely contributed to the poor temperatures in the unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not able to be located by staff for:1) The standing stainless steel refrigeration unit containing vegetables by the ice cream freezers.2) The tabletop refrigeration unit by the deep fryer.3)The standing refrigeration unit in the back room with the glass door. - Refrigeration units to be equipped with functional thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sinks throughout the facility did not have paper towel available in suitable dispensers. The hand wash sink by the pizza oven did not have liquid hand soap available. Ensure all hand wash sinks are equip with accessible liquid soap and paper towels in suitable dispensers for easy access.
    • 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 food handling permit for this facility was not publicly displayed. Post current food handling permit in an area visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust and debris accumulation noted on the top of the pizza oven.- To be cleaned.
  3. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sinks throughout the facility did not have paper towel available in suitable dispensers. The hand wash sink by the pizza oven did not have liquid hand soap available. Ensure all hand wash sinks are equip with accessible liquid soap and paper towels in suitable dispensers for easy access.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food facility was operating without any running water. Facility was without water due to a water main break earlier in the day.- The food facility closed until water was restored.
    • 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 food handling permit for this facility was not publicly displayed. Post current food handling permit in an area visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall directly beside the three-comp sink and hot-holding unit was damaged with exposed insulation. 2) A hold in the ceiling was noted directly adjacent to the cooking line.Repair noted areas to ensure smooth easily cleanable surfaces. 3) A damaged foam material was observed on the bottom shelf of the cooler in the back storage room. Remove or cover material to ensure a smooth cleanable surface.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sinks throughout the facility did not have paper towel available in suitable dispensers. The hand wash sink by the pizza oven did not have liquid hand soap available. Ensure all hand wash sinks are equip with accessible liquid soap and paper towels in suitable dispensers for easy access.
    • 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 food handling permit for this facility was not publicly displayed. Post current food handling permit in an area visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall directly beside the three-comp sink and hot-holding unit was damaged with exposed insulation. 2) A hold in the ceiling was noted directly adjacent to the cooking line.Repair noted areas to ensure smooth easily cleanable surfaces. 3) A damaged foam material was observed on the bottom shelf of the cooler in the back storage room. Remove or cover material to ensure a smooth cleanable surface.

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