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Jace's No Frills

5520 46 Street Rocky Mountain House AB T4T 1X1 · Food - General

Official record from Alberta →

Inspection summary

Jace's No Frills has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 11, 2025. The most recent inspection, on March 3, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 February 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 3, 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?

  • 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 2 times on February 11, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

2 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no hand sink in near proximity to where meat is being wrapped. Meat packages that are leaking or punctured are being re-wrapped. Handling of these packages could lead to contamination if hands are not washed when handling. Please provide a hand sink in the meat packing area, or relocate the meat packing to be in close proximity to a hand sink.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three thermometers in the cooler that stores cheeses such as feta cheese were reading inaccurately in the -10 C range. These thermometers trigger alarms when temperatures are out of range and therefore must be reading the accurate ambient temperature of the unit. Please repair or replace the thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no hand sink in near proximity to where meat is being wrapped. Meat packages that are leaking or punctured are being re-wrapped. Handling of these packages could lead to contamination if hands are not washed when handling. Please provide a hand sink in the meat packing area, or relocate the meat packing to be in close proximity to a hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a bare plywood wall directly behind the meat wrapping table. Bare wood is absorbent and cannot be properly cleaned and sanitized. Please have the wall resurfaced with a smooth, non-absorbent and easily cleanable surface, or relocate the wrapping table to an area with properly finished walls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper and paper towels in the public washroom were not in dispensers, leaving rolls exposed to handling from dirty hands. Rolls were placed in dispensers during the inspection.

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