9 - 285 Shawville Boulevard SE
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 avril 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 se trouve dans le quartier SHAWNESSY. SHAWNESSY, Calgary compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 juillet 2026, 88 (73%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Mucho Burrito MB26
SHAWNESSY
Ce restaurant a été inspecté 9 fois depuis le 12 juin 2023, avec 2 conformes, 7 non conformes et 1 fermeture au dossier.
2 infractions
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 infractions
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 infractions
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.
Aucune infraction
3 infractions
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 infractions
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 infractions
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 infractions
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 infractions
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.