9 - 285 Shawville Boulevard SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 21, 2026
Frozen meat was being thawed in standing water in the sink., , Requirement:, , Ensue that meat is thawed under running cold water.
Staff was observed not sanitizing cooking pots and pans after washing manually., , One of the two compartment sinks was being used to thaw frozen meat., , Requirement:, , a) Wash pots and pans in one sink, rinse under running water in the same sink, , b) Prepare sanitizer (bleach) solution in the second sink at 100 ppm concentration of chlorine and soak pots and pans in this solution for minimum two minutes after washing. Followed by air drying., , Make sure sink is thoroughly cleaned and sanitized before preparing sanitizer solution in it.
Roc's is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 121 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 88 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mucho Burrito MB26
SHAWNESSY
This restaurant has been inspected 9 times since June 12, 2023, with 2 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
Frozen meat was being thawed in standing water in the sink., , Requirement:, , Ensue that meat is thawed under running cold water.
Staff was observed not sanitizing cooking pots and pans after washing manually., , One of the two compartment sinks was being used to thaw frozen meat., , Requirement:, , a) Wash pots and pans in one sink, rinse under running water in the same sink, , b) Prepare sanitizer (bleach) solution in the second sink at 100 ppm concentration of chlorine and soak pots and pans in this solution for minimum two minutes after washing. Followed by air drying., , Make sure sink is thoroughly cleaned and sanitized before preparing sanitizer solution in it.
4 violations
Raw meat bags were stored along with cooked meat bags in one chest freezer, , , Requirement:, , Ensure that raw meat is stored apart from any other food to prevent cross contamination
Internal temperature of cooked rice stored in the warmer was 44C, , Requirement:, , Ensure that cooked rice are stored at 60 C or higher during hot holding., , Staff was instructed to discard the rice
Maximum temperature of high temperature dish washer achieved at dish level during sanitizer cycle was 35 C, , , Requirement:, , Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., , Manually sanitize dishes after washing in the dish washer, by soaking in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired., , Repair dish washer asap
3 violations
A bag of cooked meat was stored along with raw meat in one chest freezer., , Requirement:, Ensure that raw meat is stored apart from any other food to prevent cross contamination.
Baseboard was detached in some area and missing at two sections of the wall near main door., , Requirement:, , Repair and provide baseboard.
Accumulation of dirt and debris under and behind equipment., , Requirement:, , Clean above mentioned areas.
No violations
3 violations
No thermometer was provided in the prep cooler located in cooking area., , , Requirement: , , Provide thermometer in the cooler.
Staff was eating on prep counter in the kitchen, , Requirement:, Ensure that staff does not eat on prep counters to prevent contamination.
Loose dust on the ceiling in cooking area., , Requirement:, , Clean the above noted area.
2 violations
Raw meat bags were stored along with other foods in chest freezer., , Requirement:, , Store raw meat apart from any other food to prevent cross contamination.
Baseboard under two comp sink area was detached from the wall., (This violation was not assessed during this visit on July 22)., , Requirement:, , Repair the baseboard.
5 violations
Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.
Jackfruit was kept along with raw meat in upright freezer., , Requirement:, Store raw meat apart from any other food to prevent cross contamination.
Baseboard under two comp sink area was detached from the wall., , Requirement:, , Repair the baseboard.
4 violations
Wiping cloth was kept on cart after use located in the kitchen., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperature of rice stored in the warmer was 55C, , b) Internal temperatures of cooked pork stored on the counter without temperature control were 14.6C and 11.8C, , c) Internal temperature of cooked frozen pork stored on the counter for thawing was 7C, , Requirement: , a) Ensure that rice is stored at 60 C or higher during hot holding., -Temperature of the warmer was raised during inspection., , b) Store perishable foods at 4 C / less OR 60 C/ higher, Pork at 14.6C and 11.8C were discarded., , c) Do not thaw frozen foods at room temperature. Thaw frozen foods by any of the following methods, , a) in the cooler, b) under running cold water, c) by heating in microwave., Pork at 7C was moved to the cooler during inspection.
2 violations
Frozen pork was being thawed in standing water in the sink., , Requirement:, Follow one of the approved procedures for thawing food/meat:, i) under refrigeration at 4°C (40o F) or less; , ii) completely submerged in cold running water; , iii) as part of the cooking process (but only when thawing is taken into consideration in , determining cooking time);, iv) Microwaving., Meat was already thawed, so moved to walk in cooler during inspection.
A tray containing meat was kept on garbage bin in the kitchen., , Requirement:, Do not keep food on garbage bin to prevent contamination.
Dirt buildup on the floor throughout the kitchen., , Requirement:, , Clean the kitchen floor.
a) Clean dishes were stored on the cart having dirt buildup on the shelves., , b) Rubber gasket of one prep cooler located in cooking area was broken., , Requirement:, , a) Store clean dishes in sanitary way on clean surface., , b) Repair/replace rubber gasket.
a) Dirt buildup on cart shelves located in the kitchen., b) Spills and dirt on the floor in dish washing area, c) Meat juices accumulated on bottom shelf of upright freezer located in the kitchen., d) Loose dust on the ceiling in the kitchen., , Requirement:, Clean the above noted areas and equipment.
Cooked meat was stored along with raw meat in chest freezer., , Requirement:, Store raw meat apart from cooked or any other food to prevent cross contamination.,
a) Dirt buildup on floor throughout the kitchen., , b) Juices from raw meat on the top of chest freezer lid., , Requirement:, a) Clean the kitchen floor., , b) Clean and sanitize the top of chest freezer lid.