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Rich Lake Recreation & Agricultural Society - Events

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

Official record from Alberta →

Inspection summary

Rich Lake Recreation & Agricultural Society - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 14, 2025. The most recent inspection, on June 13, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 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?

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

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 14, 2025. For example: Has appropriate notification been given for the special event?

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. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Processed cheese slices were observed at ambient temperature.Only keep high risk food items at ambient temperature for a maximum of 2 hours, after which they must be discarded. Time must be tracked in some way.Procedures reviewed with concession attendants during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine sanitizer solution was not prepared.Chlorine bleach was available.Test strips were not available.Ensure a 100-200 ppm chlorine bleach solution is prepared and ready to use during food handling activities.Concentration must be verified with a test strip. For events, it is recommended to borrow a few test strips from the main building.Spa test strips were onsite - note that these do not measure 100-200 ppm chlorine and cannot be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap in a dispenser was not available. Dishsoap in a pick up and pour container was being used.Ensure liquid hand soap in a dispenser is available and useable at all times during food handling activities. Pick up and pour containers are not acceptable. Pump style dispensers are acceptable.
  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 1L 18% cream carton was at ambient temperature for coffee service.High risk food items at ambient temperature must be discarded after 2 hours.Operators were instructed to portion the cream into smaller containers for use within 2 hours and keep the bulk portion in the fridge, and to discard any cream at ambient temperature after the 2 hours had passed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine sanitizer solution was not prepared.Chlorine bleach was available.Test strips were not available.Ensure a 100-200 ppm chlorine bleach solution is prepared and ready to use during food handling activities.Concentration must be verified with a test strip. For events, it is recommended to borrow a few test strips from the main building.Inspector left several test strips onsite during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water was not immediately available at the handwashing sink. There was a hose connected to a pump and a lever on the pump was meant to turn on water.Maintenance discovered there was a loose wire; it was fixed and cold water was available.Ensure there is a consistent supply of hot and cold water to the sink for handwashing.The liquid hand soap had turned to a gel and could not be dispensed. The pump was missing.Ensure liquid hand soap in a dispenser is available and useable at all times during food handling activities.
    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water was connected to a pump; however, the pump tripped out due to a loose wire. There was no hot water available.Ensure there is a continuous supply of hot and cold running water for handwashing and dishwashing purposes.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The floor of the hut is in disrepair, with linoleum peeling off and raw wood visible underneath.If the hut will be used for food events, ensure the flooring is repaired so it is smooth, impervious to moisture, and easy to clean.
    • 23. Has appropriate notification been given for the special event?
      • There was no notification to EPH provided. Operators were under the impression the facility was approved.The hut is not an approved facility and notification to EPH prior to public events is required.
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