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The Roaring Rolls Inc.

113 - 304 Old Canmore Road Canmore AB T1W 0L5 · Food - General

Official record from Alberta →

Inspection summary

The Roaring Rolls Inc. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on April 20, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 13 times across 7 separate inspections, most recently on April 16, 2026. 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 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 4 times across 2 separate inspections, most recently on November 10, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 26, 2026. 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?

  • 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 November 7, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 6 separate inspections, most recently on April 20, 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. - Please ensure all food items are stored at least 15cm above the ground.2) Some food items in the fridge were stored uncovered. - Please ensure all food is covered for protect from contamination.
  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some food items in the dry storage area, such as large onions, and canned tomatoes, were stored directly on the ground. - Please ensure all food items are stored at least 15cm above the ground.2) Some food items in the fridge were stored uncovered. - Please ensure all food is covered for protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
  3. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being kept for all items that are cooled.- Please ensure cooling logs are kept verifying food items are being cooled from 60-20C within 2 hours and 20-4C within 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food items such as cut meat and eggs were stored above prepared items in the fridge.- Please re-organize the fridge and ensure that all raw products are stored on the bottom to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some food items in the dry storage area, such as large onions, were stored directly on the ground. - Please ensure all food items are stored at least 15cm above the ground.2) Some food items in the fridge were stored uncovered. - Please ensure all food is covered for protect from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at the hand sink was turned broken, Hot water had to be turned on using a dial underneath the sink. - Please repair the hot water tap.
    • 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?
      • No written pest control records could be located onsite. - Please keep written records of all pest control activities taken and keep records onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some additional cleaning is required in the following locations: - Underneath and behind equipment on the main cook line- The dry storage area- By the back doorPlease clean these areas. 2) No written cleaning schedule could be located onsite.- Please develop a cleaning schedule for the facility.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall is damaged at bottom on right side of preparation sink. Please repair.
  5. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk foods need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers to check temperatures during cooling and record on a cooling log.Was advised no large volumes of high risk food had been cooked and cooled since last inspection. The next time some is done ensure cooling log is filled in and provide a copy.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall is damaged at bottom on right side of preparation sink. Please repair.
  6. Demand Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler was wearing a ring and bracelet. These can inhibit proper handwashing and bracelet could accidentally touch food when handling it. These were removed during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • High risk foods need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers to check temperatures during cooling and record on a cooling log.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was some canned beverages being stored partly in ice that is used in drinks. Do not store these in the ice that will be consumed (unless they have been cleaned and sanitized).Several items in cooler were not covered. Food items to be covered unless are in the process of cooling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no waterproof thermometer with a min/max function for checking to ensure the dishwasher reaches at least 71C at dish level. Please obtain a thermometer for checking the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handsink is leaking so the hot water valve was being shut off under the sink. Repair hot water tap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall is damaged at bottom on right side of preparation sink. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are several cracked wooden boards and there is a damaged green cutting board. Please discard these items.The cloth over the tandoori pad is only being changed once a day; as dough touches this cloth is to be changed at least every 4 hours when in use. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, there are just a few areas that need more thorough cleaning:-floor under cooking equipment where there is a bit of oil-wall to the right of the prep sink-outside of mixer and floor underneath-floor in a few corners where some debris-inside edge of white chest freezer-dirty carpet matt inside entrance to kitchen; remove and replace with one that is easily cleanable
  7. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs had been started. However, staff was not tracking the internal temperature of food products using a probe thermometer, they were just measuring the surface temperature. Products need to be cooled from 60-20C within 2 hours then from 20-4C within 4. Ensure this has been done by using your probe thermometers. Noted 11-07-2023"Cooling logs are not being maintained. Please maintain cooling logs to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours."
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were being stored near food items. Store separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice around the chopped vegetables (cabbage, etc) to keep at 4C or less; were at 12C. Ice needs to be to at least the level of the food in the containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being checking frequently enough to ensure it is dispensing 100ppm chlorine during the rinse cycle.No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deepfryer baskets were in disrepair. To be discarded.
  8. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the spray bottles of sink & surface sanitizer were not at the proper concentration (too weak) and the product was not coming out of the dispenser at the proper concentration (too weak). Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food-handlers were wearing several bracelets. Bracelets need to either be removed, covered with a glove or bracelets pushed far up the arm so can't accidentally come in contact with food. Corrected during inspection (pushed up arm) but if they can't stay high up the arm, will need to be removed or covered.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being maintained. Please maintain cooling logs to verify that high risk foods are being cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were being stored above cooked meats in the walk-in-cooler. Store raw meats below all cooked and ready-to-eat foods. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were being stored near food items. Store separately.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were spray bottles of chemical that were not labelled with their contents. To be labelled. Supplier should be able to supply proper labels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer could not be located. Find probe thermometer or obtain a new one.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour slurry was being kept out at room temperature; to be kept refrigerated. Corrected during inspection; put into cooler.Some cooked cheese was being left to cool in top of prep cooler (with lid open). This will not cool the food quickly. Corrected during inspection; put into cooler.Lid was not being kept shut on top of prep cooler. Keep lid shut as much as possible to maintain foods here at 4C or less. Corrected during inspection.Rice was cooling in walk-in-cooler. Did not appear to be cooling fast enough based on when it was cooked and it's current temperature. Need to ensure is cooled from 60-20C within 2 hours then from 20-4C within 4 hours. Was put in ice-bath during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice around the chopped vegetables (cabbage, etc) to keep at 4C or less; were at 12C. Ice needs to be to at least the level of the food in the containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing any sanitizer. To manually sanitize utensils until repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being checking frequently enough to ensure it is dispensing 100ppm chlorine during the rinse cycle.No sink & surface sanitizer testing strips present on-site to check sanitizer concentration coming out of the dispenser or in the spray bottles. Obtain testing strips.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff washroom door being kept open. Please keep the door shut (there is a self-closing device on the door).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deepfryer baskets were in disrepair. To be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-filters in exhaust hood-floor around the deepfryerClean these areas and maintain in a clean condition.

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