5000 - 150 Millrise Boulevard SW · MILLRISE
September 18, 2025
Passa) Flies were noted in the kitchen and in the basement prep area., , Requirement:, a) Implement control measures to eliminate flies' issue., , b) Contact pest control company for the treatment to eliminate flies' issue.
Rockwell Food & Taps is in the MILLRISE neighbourhood. MILLRISE, Calgary has 23 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 17 (74%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 8 times since July 11, 2024, with 8 passes and 0 closures on record.
a) Flies were noted in the kitchen and in the basement prep area., , Requirement:, a) Implement control measures to eliminate flies' issue., , b) Contact pest control company for the treatment to eliminate flies' issue.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Temperature of second prep cooler was 12 C and internal temperatures of perishable foods stored in this cooler were: rice at 9 C, mashed potatoes at 9.6C, , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , Rice and mashed potato were moved to walk in cooler.
Internal temperature of cheese curds stored in insert of prep cooler located next to deep fryer was 8.7C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Cheese curds were moved to another cooler during inspection.
Temperature of first prep cooler was 10 C and internal temperatures of perishable foods stored in this cooler were: cooked mushrooms 9.5C, cooked onions 8.8C, sliced yellow cheese at 14.1C, white sliced cheese at 13.9C, cooked meat at 9.9 C, , Requirement:, - Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , - Yellow sliced cheese at 14.1 C and white sliced cheese at 13.9C were discarded., , Remaining perishable foods were moved to walk in cooler.
Glue tapes for the flies were hanged in food handling area and in dish washing area in the basement., , Requirement:, , Do not hang glue tapes for flies in food handling and dish washing area to prevent contamination., , Hang these glue tapes in non-food handling area away from food and dishes.
a) Flies were noted in the kitchen and in the basement prep area., b) Back door was left wide open., , Requirement:, a) Implement control measures to eliminate flies' issue., b) Put dirty cleaning clothes in a covered container., c) Clean any spills immediately to prevent attracting flies., d) Keep exterior doors closed all the time., e) Contact pest control company for the treatment to eliminate flies' issue.
a) One ceiling panel was not put in place in the kitchen area., , b) Caulking on the wall in dish washing area was dirty and worn out., , Requirement:, , a) Put ceiling panel in place., , b) Replace caulking.
a) Accumulation of dirt and debris on the floor near walk in cooler door located in the basement., , b) Dirt and debris on the floor in dry storage room in the basement., , c) Dirty cleaning clothes were kept on the cart after use in the basement, , d) Spills and dirt on the cart located in the basement., , e) Accumulation of dirt and debris in the gaps between equipment in the kitchen., , f) Accumulation of loose dust around ceiling vent in the kitchen near dish washing area., , Requirement:, , Clean the above noted areas.
One spray bottle containing cleaning chemical located in dish washing area was not labelled., , Requirement:, Label the spray bottle to identify its contents.DONE
Internal temperatures of bacon mixture stored in prep cooler insert was 8C and salami was at 8.4 C., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., , Bacon mixture and salami were moved to bottom part of the prep cooler during inspection.
Temperature of one prep cooler located in cooking area was 15c and internal temperature of perishable foods stored in this cooler were : portioned veggie and meat mix between 14.6C-15.6C,portioned chicken between 17.4C-18.5C and 8.5C ,portioned rice between18.8C-16.4C, portioned tuna between 15C-16.8C,dumplings15.5 C-15.7 C, baked potatoes at 15.3 Shrimp at 14.6C and 8.7C, garlic-parmesan sauce between 16.3C and 16.4C., , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., -Perishable foods having internal temperatures 10C and higher were discarded., , -Perishable foods having internal temperatures less than 10 were moved to walk in cooler during inspection.
Concentration of quat measured 0 ppm in two sanitizer spray bottles located in kitchen and server's area., , Requirement: , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
No label was provided on spray bottle containing cleaning chemical located in the kitchen., , Requirement:, Provide label on spray bottle to identify its contents.
a) Internal temperature of shredded cheese stored in insert of first prep cooer was 8.3C, , b) Internal temperatures of gouda cheese and parmesan cheese stored in inserts of third prep cooler were 9.8 C and 9.6C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., Cheese were moved to bottom part of the coolers during inspection.
Internal temperature of butter chicken stored in the warmer was 27C and this this warmer was not turning on., , Requirement:, , - Do not store any perishable food in this warmer until temperature is maintained at 60 C and higher. , - Butter chicken was discarded., - Repair the warmer to maintain temperature of perishable foods at 60 C and higher.
Internal temperature of cheese curds stored in insert of prep cooler located next to grill on the top was 15.4C and on the bottom was 8C, insert was overfilled., , Requirement:, Cheese curds at 15.4C were discarded. Ice packs were put on the remaining cheese curds.
- Internal temperature of portioned veggie -sausages bags was 9C, stored in cooler drawer located under the grill, insert was overfilled., - Internal temperature of beef patties was 8.2C stored in cooler drawer located under the grill., - Internal temperature of raw meat stored in cooler drawer located under the grill was 9.6C, , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Do not over fill the inserts to prevent temperature abuse., -Portioned veggie-sausages bags from the top were moved to another cooler., , -Ice packs were put on remaining foods during inspection.
Paper dispensers located at hand washing sinks in the kitchen and in server's area were not dispensing paper towels as sensor batteries were dead., , Requirement: , Repair/replace sensor batteries to make paper dispensers functional.
Concentration of quat measured 50 ppm in sanitizer solution of spray bottle located in basement prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.
Cleaning clothes were kept on prep counters after use in kitchen and basement prep area., , (This is repeat violation from previous inspection), , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Labels were not provided on several sanitizer spray bottles located in the kitchen., , (Repeat violation from previous inspection), Requirement:, , Provide labels on spray bottles to identify their contents.
a) Internal temperature of sliced cheese stored in insert of prep cooler was 11.4C, mozzarella cheese balls at 8.4C, shredded cheese at 8 C, wraps at 9.8C., , b) Temperature of second prep cooler was 7.3 C and internal temperature of cheese stored in insert was 7.4C, , c) Temperature of prep cooler located next to oven was 8C and internal temperature of perishable foods stored in it were between 7C- 8C, , Requirement:, Ensure that perishable foods are stored at 4 C or less during refrigeration., , a) Sliced cheese at 11.4C was discarded, Wraps were moved to walk in cooler. Temperature of the cooler was adjusted during inspection., , b) Temperature of second prep cooler was adjusted during inspection., , c) Temperature of cooler located next to oven was adjusted during inspection.
Hot perishable food was kept in deep container on the counter for cooling., , Requirement:, Ensure that , a) temperature from 60 C-20 C should fall in two hours, b) temperature from 20 C-4 C should fall in four hours, It should not take more than six hours to achieve 4C or less., For rapid chilling, transfer hot perishable foods to small shallow containers.
Thermometers were not provided in two prep coolers in the kitchen and also in bar coolers., , Requirement:, Provide thermometers in the coolers mentioned above.
Food and utensils stored on cart were within three meters from mop sink area having no door., , Requirement:, , Do not store any food and utensils within three meters of mop sink area having no door to prevent contamination.
a) House flies were noted in the kitchen and basement prep area., , b) Back door was left wide open., , c) No pest control records were available on site., , Requirement:, , a) Keep exterior doors closed all the time to prevent entry of pests/vermin., , b) Keep pest control records onsite for verification.
Dirt buildup on walk in freezer floor in the basement., , Requirement:, Clean the walk-in freezer floor.