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Chimac

4831 50 Street Rocky Mountain House AB T4T 1B4 · Food - General

Official record from Alberta →

Inspection summary

Chimac has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on April 28, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 4 separate inspections, most recently on December 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 24, 2025. 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?

  • 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 once on November 27, 2024. 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 5 times across 4 separate inspections, most recently on June 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on December 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer concentration was too strong (>200ppm).Staff remade sanitizer as correct concentration at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by the basket for cutlery. Discussed importance of ensure hand sink was not used for other activities than handwashing. Also discussed importance of handwashing anytime hands contaminated or when changing tasks.Sink was unblocked at time of inspection.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for the bleach sanitizer were expired. Please ensure new valid test strips are obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the facility is kept in a notably clean condition. However, because detergent and sanitizer bottles for the dishwasher are re-filled, bottles have substantial build-up accumulated. Please ensure the bottles are cleaned when re-filling.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the time of the inspection: 1) The table underneath the microwave was worn and unsmooth. 2) Some walls are starting to show signs of disrepair. Please ensure:1) The table is replaced or painted and sealed to be smooth and easy to clean.2) Please monitor and repair the walls as required.
  6. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher tested a chlorine concentration of 50ppm at the time of the inspection.Please ensure the dishwasher sanitizing cycle is able to maintain a chlorine concentration of 100ppm. Until the dishwasher is properly functional, please use one compartment of the 3-compartment sink to sanitize dishes.
    • 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?
      • Please ensure the AHS pest control checklist is completed on a monthly basis (template provided).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the time of the inspection: 1) The table underneath the microwave was worn and unsmooth. 2) Some walls are starting to show signs of disrepair. Please ensure:1) The table is replaced or painted and sealed to be smooth and easy to clean.2) Please monitor and repair the walls as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was maintained in a clean and sanitary condition, however sanitation records were not available. Please ensure sanitation records are established and maintained (template provided).
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine-based sanitizer was available at concentration above 200ppm. Staff immediately diluted to appropriate concentration of 100ppm.
    • 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?
      • Food safety records are not being maintained.*** Please use the attached template to ensure that food storage (hot/cold holding) temperatures, food contact surface sanitizer concentration and dishwasher sanitizer concentration are recorded at least once daily. ***
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the bulk flour bin was found stored in the flour. Staff immediately removed the scoop, sent it through the dishwasher and returned to proper location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Pepsi cooler in the kitchen was at 7.2°C. Perishable foods requiring refrigeration were stored within this fridge.*** IMMEDIATELY remove all perishable foods requiring refrigeration (i.e. dairy, sauces, etc.). *** *** Adjust temperature/service unit to ensure temperature is maintained at 4°C or less. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an excess of grease, grim and food debris build-up in hard-to-reach locations under and behind stationary equipment at the junction where walls and floor come together. This build-up serves as attraction to pests.*** Please ensure that these areas are IMMEDIATELY thoroughly cleaned and continue to be cleaned on a regular basis. ***
  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection, a bowl was identified inside the bulk rice container used to scoop the rice. This practice was discussed with the operator, informing them that leaving any utensil in a bulk item poses a potential to cause contamination. The operator immediately corrected this item.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon arrival at the kitchen area, the hand sink was being used to hold small dishes in a drying rack. Continuous, unobstructed access to the hand sink was discussed. The operator immediately corrected this item.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • At the time of the inspection, a build-up of food debris and dirt was noted in hard-to-reach areas, like under and behind the grill and fryers and in the back storage area in corners that we not easily accessed. This observation was discussed with the operator as the overall cleanliness was good, except for these areas. Keeping these areas clean is important, because they provide attraction, food and harbourage for pests.

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