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Rich Lake Recreation & Agricultural Society

64016 Range Road 115 McRae AB T0A 2L0 · Food - General

Official record from Alberta →

Inspection summary

Rich Lake Recreation & Agricultural Society has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 29, 2024. The most recent inspection, on June 13, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on June 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 13, 2026. 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 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 3 times across 2 separate inspections, most recently on June 13, 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?

  • 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 June 14, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer could not be located inside the refrigerator.Ensure a thermometer is kept inside the refrigerator and temperatures are monitored.
    • 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 could not be located.Ensure chlorine test strips capable of measuring 100-200 ppm are available at all times.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap present at the sink. There was dishsoap and hand sanitizer.Ensure liquid hand soap in a dispenser is available at all times at the handwashing sink.
    • 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?
      • Pest control records were not available during inspection.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Syrup specifying "refrigerate after opening" was found at room temperature.Syrup was moved to the fridge during inspection.Ensure label directions for food storage are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer could not be located inside the refrigerator.Ensure a thermometer is kept inside the refrigerator and temperatures are monitored.
    • 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 expired in 2024. Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap present at the sink. There was dishsoap and hand sanitizer.Ensure liquid hand soap in a dispenser is available at all times at the handwashing sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility is on a cistern.A bacteriological sample is required on a quarterly basis. The last sample was submitted in November 2023.Submit a bacteriological water sample as soon as possible.
    • 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?
      • Pest control records were not available during inspection.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit posted expired in March 2024.Post the current permit.
  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 expired in 2023. Strips were still in the foil wrapper.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Facility is on a cistern.A bacteriological sample is required on a quarterly basis. The last sample was submitted in November 2023.Submit a bacteriological water sample as soon as possible.
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