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The Manor Village at Rocky Ridge - Food

450 Rocky Vista Gardens NW Calgary AB T3G 5Y7 · Food - General

Official record from Alberta →

Inspection summary

The Manor Village at Rocky Ridge - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 30, 2023. The most recent inspection, on August 27, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Chemicals and toxic substances.

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 May 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 11, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 April 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on June 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 following areas require maintenance:1. Replace the ceiling vent covers in the kitchen that are taped.2. Repair the drywall as needed in areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Repair/ Replace the Ice cream freezer.
  3. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ensure that all items are labeled correctly in the freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food stored in the cooler in bins is covered with damp towels. Ensure all food items are covered with food grade covers.
    • 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 following areas require maintenance:1. Door by the garbage bins.2. Wash the bins on a regular basis as they are soiled.3. Replace all soiled ceiling tiles.4. Repair/ Replace Shelf.5. Repair the area around the hand sink.6. Paint and repair walls where needed.7. Remove/ Replace the delipidated wood cutting board.8. Service and maintain the HVAC.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up is evident throughout the kitchen and beverage area (front dining area);all hard-to-reach areas require thorough cleaning. Develop a cleaning schedule specifically for hard to reach areas, between and underneath equipment.Ensure that all of the aforementioned areas are thoroughly cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not provided for the cleaner sanitizer used. Please obtain.
    • 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 at the hand washing sink in the back kitchen area was empty. Please restock. Please have supply readily available and remind staff to restock when they are last person to finish using the roll.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The staff in care and control of the kitchen during time of inspection was not certified in a recognized food safety course and there was a total of 8 food handlers working.2) The staff in care and control of the kitchen during time of inspection did not demonstrate a basic level of food safety and sanitation knowledge. Please have this staff member enroll in a recognized food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of old/dried food debris behind the blade and in hard-to-reach areas of the electric slicer that was used on a previous day. Please thoroughly clean and sanitize. Recommend obtaining a proper brush to facilitate easy cleaning.2) Clean inserts and food equipment were stored on a shelf directly next to the wash comp with spray arm of the 2 comp sink. Please either relocate cleaned items to sanitary area or install a barrier between the sink and shelf. Barrier installed must be suitable material that is smooth, nonabsorbent and easily cleanable.
  6. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A disinfectant that was not foodgrade or safe to be used on food contact surfaces was present in the kitchen and stored above a food prep surface. Staff immediately removed the solution.2) A chemical was stored in a spray bottle that was labelled for a different chemical. Please ensure chemical containers are appropriately labelled with its respective contents.3) Chemical was stored directly next to bins of food under the electric slicer. Please separate chemical storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken quesadilla was stored on top of steam table lids and not properly temperature controlled. Temp measured 44C. Staff stated that item was just recently made and would be served within 15 mins. Please ensure hot perishable foods are stored at 60C or higher.2) A cake with cream cheese topping was stored at room temp and measured 21C. Please store cold perishable foods at 4C or lower. Staff immediately placed into cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A large storage container used in the kitchen for linen and food equipment was being taken out to the parking lot to be washed. Please ensure to wash item inside kitchen 2 comp sink where it can be properly washed, rinsed, and sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not provided for the cleaner sanitizer used. Please obtain.
    • 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 at the hand washing sink in the back kitchen area was empty. Please restock. Please have supply readily available and remind staff to restock when they are last person to finish using the roll.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) The staff in care and control of the kitchen during time of inspection was not certified in a recognized food safety course and there was a total of 8 food handlers working.2) The staff in care and control of the kitchen during time of inspection did not demonstrate a basic level of food safety and sanitation knowledge. Please have this staff member enroll in a recognized food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of old/dried food debris behind the blade and in hard-to-reach areas of the electric slicer that was used on a previous day. Please thoroughly clean and sanitize. Recommend obtaining a proper brush to facilitate easy cleaning.2) Clean inserts and food equipment were stored on a shelf directly next to the wash comp with spray arm of the 2 comp sink. Please either relocate cleaned items to sanitary area or install a barrier between the sink and shelf. Barrier installed must be suitable material that is smooth, nonabsorbent and easily cleanable.3) The dipper well was not draining properly/fast enough to prevent overflowing. Please make necessary repairs so equipment can be used as intended. Please turn on and use dipper well during peak meal times. Use cleaned scoops or wash/sanitize scoop after each use during times when ice cream service is slow.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had a build up of debris. Please ensure that the device is disassembled in order for it to be thoroughly cleaned and disinfected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items remained stored in cardboard boxes, which cannot be cleaned and disinfected, and may also harbour pests. Please ensure that these are discarded and items are stored in food safe, cleanable containers. 2. Operators were using a foil plate to scoop flour. Please find an appropriate scoop that can be stored in a safe in sanitary manner. 3. Onions were stored on the floor. Please ensure these are raised off the ground or stored in a food safe container that is protected from pest entry and water infiltration. 4. One dented can of fruit found in storage area. Discard all dented items, or return to supplier if received in such a state. If operator dropped the can or caused the issue, please empty the contents from the can and use immediately/freeze.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Baffles in the exhaust hood have a buildup of dust and may require more regular cleaning.

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