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Our Lady Of The Rosary Hospital - Main Kitchen

5410 47 Street Castor AB T0C 0X0 · Food - General

Official record from Alberta →

Inspection summary

Our Lady Of The Rosary Hospital - Main Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on October 16, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on September 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on October 16, 2026. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 28, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on September 28, 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 once on March 16, 2026. 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.

8 inspections

  1. 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?
      • OUTSTANDING - A NEW UNIT HAS BEEN ORDEREDLastly, the upper wall-mounted shelving/cabinetry is in poor condition. During the inspection, one of the cupboard doors appeared loose and unstable when opened.Consider removing the cupboard doors until repairs or replacement can be completed. Replacement with durable, smooth, and easily cleanable shelving is recommended to improve safety, cleaning, and maintenance.OUSTANDING - MAINTENANCE REQUEST HAS GONE IN
  2. Monitoring Inspection

    4 infractions

    • 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?
      • Nestlé ThickenUp Original (7 × 227 g plastic containers), best before 2026 JL 25, and Nestlé Beneprotein (2 × 227 g plastic containers), best before 2026 JN 26, were observed in storage past their best-before dates.Please discard these outdated products. If these items are not being returned to the distributor, there does not appear to be a reason to retain them on site. Please ensure expired products are removed from inventory and disposed of promptly to prevent inadvertent use.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A grey bucket was observed on the top shelf in the dry storage area directly beneath overhead piping. When the bucket was removed from the shelf, discoloration was noted on the interior surface, which may indicate that moisture has been dripping into the container.At this time, it is unclear whether the source is condensation from the piping above or another form of moisture intrusion. Please clean and sanitize the bucket and continue to monitor this area for signs of dripping, condensation, or water accumulation. Any source of moisture should be identified and corrected to prevent contamination and to minimize the potential for mould growth or other sanitation concerns.As a separate observation, a large vertical crack was noted in the wall behind the shelving unit in the dry storage area. The cause of the crack is unknown and was not assessed during the inspection. It may be related to previous renovation work, such as the flooring replacement, but this could not be confirmed.As a precaution, I recommend keeping an eye on this area and monitoring for any changes, such as the crack widening, signs of movement, or moisture entering through the wall. If the crack appears to be changing over time, consider having it assessed and repaired as needed. Maintaining walls in good repair helps ensure the area remains easy to clean and maintain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Please seal the double-compartment sink equipment to the wall.During the previous inspection, staff advised that water was running down behind the equipment and wall because the unit was not resealed when operations moved back into this space. This item remains outstanding from the previous inspection and requires attention.In addition, a visual assessment behind the equipment identified an accumulation of dust and debris. Due to the gap between the equipment and the wall, this area cannot be effectively accessed for routine cleaning and sanitation. The inability to properly clean behind the equipment may result in the ongoing accumulation of dirt, moisture, and other contaminants.Please seal the equipment to the wall or otherwise modify the installation so that the area can be effectively cleaned and maintained. Any gaps that allow water or debris to accumulate should be eliminated.I also recommend refinishing the shelf beneath the two-compartment sink. The painted surface appears worn and may become increasingly difficult to clean and maintain. Applying a fresh coat of paint or covering the surface with a smooth, impervious, and easily cleanable material, such as vinyl tiles or a similar approved finish, would help improve cleanability and protect the surface from moisture damage. Ensure all surfaces are maintained in good repair and are capable of being effectively cleaned and sanitized.Lastly, the upper wall-mounted shelving/cabinetry is in poor condition. During the inspection, one of the cupboard doors appeared loose and unstable when opened.Consider removing the cupboard doors until repairs or replacement can be completed. Replacement with durable, smooth, and easily cleanable shelving is recommended to improve safety, cleaning, and maintenance.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please clean and maintain the butcher block in a sanitary condition.During the inspection, a heavily worn board was observed on top of the butcher block with a metal cooling rack resting on it. This board is no longer suitable for food service use, as the outer edging has deteriorated to the point that the underlying OSB material is exposed. Surfaces in this condition cannot be effectively cleaned and sanitized, which may create a risk of contamination.Please remove and discard the damaged board. The metal cooling rack may be placed directly on the butcher block for cooling purposes, or an alternative smooth, durable, and easily cleanable surface may be used beneath the rack. Ensure that all food-contact and food-adjacent surfaces are maintained in good repair and are capable of being properly cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • PLEASE SEAL THE EQUIPMENT TO THE WALL IN THE DISHPIT AREA. STAFF ADVISED THAT WATER GOES DOWN THE BACK OF THE WALL BECAUSE THE EQUIPMENT WAS NOT RESEALED WHEN THEY MOVED BACK INTO THIS SPACE.
  4. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel is not available at the handwash sink. Hand sanitizer is not available at the sink either.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Flaking paint observed in dishpit area. Please repair this prior to moving back into this space.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The table/countertop cleaning and sanitizing method was reviewed.Please ensure that staff clean the surface and then sanitize it afterwards. If using the bucket method there should be 2 buckets as when the contaminated cleaning cloth being placed into the sanitizer the sanitizer losses its active ingredient (i.e. sanitizer is working to inactive organic matter). This was demonstrated to staff during the inspection.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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