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The Rockfort

380 - 9737 MacLeod Trail SE Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

The Rockfort has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on August 28, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 7 times across 6 separate inspections, most recently on August 28, 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 3 times across 3 separate inspections, most recently on November 20, 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 16 times across 7 separate inspections, most recently on August 28, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on August 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 5 times across 5 separate inspections, most recently on November 20, 2025. 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.

7 inspections

  1. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test papers were not present. Please purchase the Quat test paper to monitor the strength of surface sanitizer (Quat).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leakage observed under the dishwashing sinks. Please fix/repair the leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler’s door seals was in disrepair; the seal was coming loose. Please repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding""Dirt and food debris on kitchen floor.Requirement: Clean the kitchen floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the kitchen was not satisfactory.Deep cleaning is required especially,the floor of the kitchen (oil spill noted near the cooking line)behind the cooking linewalk-in cooler handleventilation canopy was greasy/oilyceiling panels were filled with dirt/dust accumulationPlease clean above mentioned areas.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Overstacking of food items was observed inside most of the prep coolers (the bottom of containers was directly touching food stored in the containers below). Proper storage instructions were provided: cover food with a lid before stacking, and avoid excessive overstacking as it can affect temperature maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An opened tomato ketchup bottle was observed stored at room temperature. Instructions were provided to follow the manufacturer’s label, which states: “Refrigerate after opening.”
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test papers were not present. Please purchase the Quat test paper to monitor the strength of surface sanitizer (Quat).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leakage observed under the dishwashing sinks. Please fix/repair the leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken bowl was observed on one of the counters (metal pieces was coming out), discarded onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler’s door seals was in disrepair; the seal was coming loose. Please repair it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the kitchen was not satisfactory.Deep cleaning is required especially,the floor of the kitchen (oil spill noted near the cooking line)behind the cooking linewalk-in cooler handleventilation canopy was greasy/oilyceiling panels were filled with dirt/dust accumulationPlease clean above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding""Dirt and food debris on kitchen floor.Requirement: Clean the kitchen floor.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop was stored directly on ice machine top; this area is not cleaned and sanitized.Requirement:Store scoop in a sanitary way in a clean container to prevent contamination of ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet located at one hand washing sink in the kitchen was leaking.Requirement:Repair/replace hot water faucet to stop leakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and food debris on kitchen floor.Requirement: Clean the kitchen floor.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tomato sauce and tomato-onion sauce were stored uncovered in walk in cooler.Requirement:Keep food covered during storage to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of portioned marinated chicken stored in insert of prep cooler was 10.5C at the top and 8.4C in the bottom. Insert was overfilled.Requirement:Ensure that perishable foods under refrigeration are stored at 4 C or less. Chicken at 10.5 c was discarded. Remaining was moved to walk in cooler.Do not over fill the inserts.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update April 29, 2025:- Still no Quat test strips. Acquire Quat test strips and use separately for surface sanitizer solution and use chlorine test strips for the chemical dishwasher only.No Quat test strips available. Staff thought chlorine test strips were used for Quat sanitizer and chemical dishwasher
    • 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 supply available at one of the hand washing sink located in the kitchen as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available at all the hand washing sinks and all the time. Hot water was turned on during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water faucet located at one hand washing sink in the kitchen was leaking.Requirement:Repair/replace hot water faucet to stop leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Metal scoop in use to handle ice was damaged.b) Scoop for ice cream was stored in a container of dirty water.c) Interior plastic plate located in the ice machine was slimy.d) Trays were stored directly on floor in back prep area.Requirement:a) Do not use broken/damaged utensils to handle food.Discard broken scoop.b) Store scoop for ice cream in a sanitary way in a clean container along with ice cream in the freezer.c) Clean and sanitize this interior plastic plate.d) Store utensils off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Food and dirt buildup on cooking equipment.-Dirt and debris on floor in cooking area.-Several items were stored directly on floor.- Dirt and food debris on walk in freezer floor.- Written cleaning schedule was not up to date.Requirement: In addition to above noted areas, ensure that facility is thoroughly cleaned.-Store all items off the floor.-Maintain up to date a written cleaning schedule for the restaurant. When to clean, who to clean, what to clean and what cleaning chemicals needed for each areas or surfaces.Daily and weekly cleaning schedule templates emailed to the operator.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Brittle plastic single use disposable containers were used as scoops in bulk ingredients bins.- Acquire food safe scoops with handles and refrain from using single use disposable plastic containers as scoops.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not dispensing sanitizer solution and testing 0ppm. - Operator was asked to contact dishwasher repair technician immediately and setup a manual sanitizing station to the right of the dishwasher with 100ppm chlorine. Mechanical dishwasher is still capable of dispensing soap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update October 22, 2024:- Still no Quat test strips. Acquire Quat test strips and use separately for surface sanitizer solution and use chlorine test strips for the chemical dishwasher only.No Quat test strips available. Staff thought chlorine test strips were used for Quat sanitizer and chemical 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?
      • Leaking faucet at sink left of dishwashing machine.- Repair the faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of grease and debris under and behind the deep fryer.- Please clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime, grease and food debris was noted in the following areas:-Floors-Ceilings-Ventilation-Cooking equipment-Out of the way area (ie. below shelves)- No written cleaning schedule Action required: Thoroughly clean and sanitize the indicated areas. - Develop a written cleaning schedule for the restaurant. When to clean, who to clean, what to clean and what cleaning chemicals needed for each areas or surfaces.
  6. Demand 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 Quat test strips available. Staff thought chlorine test strips were used for Quat sanitizer and chemical dishwasher
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required on the following equipment:- Build up under cooler door handles. - Build up of grease on thermometers- Syrup residue/ build up in pop gun dispenser
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime, grease and food debris was noted in the following areas:-Floors-Ceilings-Ventilation-Cooking equipment-Out of the way area (ie. below shelves)- No written cleaning schedule Action required: Thoroughly clean and sanitize the indicated areas. - Develop a written cleaning schedule for the restaurant. When to clean, who to clean, what to clean and what cleaning chemicals needed for each areas or surfaces.
  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fresh chopped garlic left out at room temperature. Surface temperature measured at 13C.Container of garlic was placed in an ice bath to keep the product at 4C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available. Staff thought chlorine test strips were used for Quat sanitizer and chemical dishwasher
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No disposable paper towels available at the back hand wash station. Corrected during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light for the walk-in freezer was not working
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required on the following equipment:- Build up under cooler door handles. - Build up of grease on thermometers- Syrup residue/ build up in pop gun dispenser
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime, grease and food debris was noted in the following areas:-Floors-Ceilings-Ventilation-Cooking equipment-Out of the way area (ie. below shelves)- No written cleaning schedule Action required: Thoroughly clean and sanitize the indicated areas. - Develop a written cleaning schedule for the restaurant. When to clean, who to clean, what to clean and what cleaning chemicals needed for each areas or surfaces.

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