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FO4RTY EI8HT

4504 48 Avenue Rocky Mountain House AB T4T 1C4 · Food - General

Official record from Alberta →

Inspection summary

FO4RTY EI8HT has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on July 15, 2026, recorded 2 infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on July 15, 2026. 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 2 times across 2 separate inspections, most recently on February 11, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on July 15, 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 4 times across 4 separate inspections, most recently on November 12, 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.

13 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had a clean-in-place (CIP) sanitizer bucket available in the back kitchen, with used cleaning cloths stored correctly in the solution. However, the QUAT sanitizer concentration was measured at 100 ppm.The sanitizer solution was remade during the inspection and remeasured at 400 ppm, which is within the effective range of 200–400 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer had significant ice accumulation around the door perimeter.The facility explained that repairs have been scheduled and the door will be addressed in the near future.Please ensure the walk-in freezer door is repaired so it seals properly and operates as intended, eliminating the ice buildup and preventing interference with the normal operation of the freezer.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards at the prep line and throughout the facility were deeply scarred and stained.*** Please ensure that cutting boards are replaced or resurfaced when they become scarred and stained. ***
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food product containers and bins in the walk-in cooler and walk-in freezer were stored without a lid. The operator ensured all open containers were sealed with a lid or saran wrap.Please ensure all food products are correctly stored with a lid, saran wrap, or another method capable of preventing environmental contamination during storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside the ice machine, in the upper area of the ice reservoir, a noticeable amount of calcium/particle buildup was present.Please ensure the ice machine is emptied and cleaned thoroughly, and that a descaling procedure is performed on the internal components to ensure it remains clean and sanitary, producing ice that is free from potential contamination.
  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the sliding glass door coolers in the back was observed to be in disrepair. Please ensure the handle is repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure of the following:- Tape used to post safe food handling signage is replaced regularly, as it is not cleanable.- Outsides of containers stored in refrigeration units and dry storage room are kept clean (build-up was particularly noted on the lids).- Rug in the back walk-in cooler is removed.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 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 (a copy of the checklist has been provided).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris build-up noted in some areas, eg. floors in dry storage room and tile grout in the walk-in cooler. Please ensure the facility floors are maintained in a clean and sanitary condition, and a deep clean is conducted periodically to prevent build-up.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure test strips are obtained to test and verify the concentration of your approved sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some foods stored in refrigeration units were noted to be uncovered (eg. salad in bowl, boxes of frozen chicken). The operator promptly covered the items during the inspection. Please ensure all foods have adequate covers to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • At the time of the inspection:1) Cleaning equipment was found to be stored in the same area as dry food storage. 2) Spray bottles were noted to be unlabeled.Please ensure:1) Chemical equipment is stored separately from food products in a manner that prevents potential contamination.2) All bottles are clearly labeled to identify their contents (eg. bleach sanitizer, water, etc.).
    • 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 (a copy of the checklist has been provided).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris build-up noted in some areas, eg. floors in dry storage room and tile grout in the walk-in cooler. Please ensure the facility floors are maintained in a clean and sanitary condition, and a deep clean is conducted periodically to prevent build-up.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A number of bulk food bins were observed to have scoops stored in the dry good (flour, sugar, etc.). This practice was discussed with the supervisor as this practice allows for contamination to be transferred from hands to scoop handle to the dried good.*** Please ensure that the scoops are stored in a manner that does not allow the handle to contact the dry good. ***
  12. Demand Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure scoops for ice machine is stored outside of the ice machine in a container, scoops were observed to be sitting on top of the ice machine which had a large accumulation of dust, and grease debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please deep clean kitchen area, specifically in the hard-to-reach areas, underneath shelves, in-between, behind and on top equipment. some areas show medium level of dust and dirt debris.

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