Rochester and District Agricultural Society Community Hall
11 Avenue Rochester AB T0G 1Z0 · Food - General
Inspection summary
Rochester and District Agricultural Society Community Hall has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on August 11, 2026, recorded 3 infractions.
None of the 4 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: Cleaning and sanitizing and Food temperature control.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 4 times across 3 separate inspections, most recently on August 11, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 July 29, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 3 separate inspections, most recently on August 11, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 August 9, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.
4 inspections
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizing temperature is measured to be fluctuating between 46-68 degrees Celsius. Ensure that the dishwasher is repaired to maintain sanitizing temperature of 71 degrees Celsius at the dish level. Staff are advised to sanitize dishes in the three-compartment sink until the dishwasher can be verified to be holding proper sanitizing temperature at 71 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A dishwasher thermometer for measuring sanitizing temperature is not available. A dishwasher thermometer with a max setting must be obtained to measure dishwasher sanitizing temperature and ensure it is maintained at 71 degrees Celsius at dish level.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The walls on the side of the oven grills are noted to have buildup of grease, food spatter and dust. 2.Shelves in the walk-in fridge are noted with buildup of debris. There is a leak noted in the cooler and water is collected in a couple of containers, one that is on the shelve has buildup of pinkish film.1-2. Ensure that indicated areas are cleaned. The leak in the walk-in fridge needs to be investigated and repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk in cooler temperature is measured to be between 8-9 degrees Celsius. Staff informed that cooler is not currently being used. Ensure that the cooler is repaired to hold temperature at or below 4 degrees Celsius. Currently there are no event planned, operator will verify the temperature prior to next event.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A dishwasher thermometer for measuring sanitizing temperature is not available. A dishwasher thermometer with a max setting must be obtained to measure dishwasher sanitizing temperature and ensure it is maintained at 71 degrees Celsius at dish level.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk in cooler temperature is measured to be between 8-9 degrees Celsius. Staff informed that cooler is not currently being used. Ensure that the cooler is repaired to hold temperature at or below 4 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1.A dishwasher thermometer for measuring sanitizing temperature is not available. 2.Bleach sanitizer test strips are noted to have expired. 1.A dishwasher thermometer with a max setting must be obtained to measure dishwasher sanitizing temperature and ensure it is maintained at 71 degrees Celsius at dish level.2.Ensure that new bleach sanitizer test strips are obtained.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A carpet mat is noted inside the kitchen near the door. Ensure that any mats used in the kitchen area are non-absorbent, smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The walk-in cooler floors have buildup of food debris.2.The light cover in the walk-in cooler is noted to have buildup of what appears to be mold on the inside of the cover.1-2.The indicated areas and items must be cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A cabinet surface in the bar is noted to be water damaged and is no longer smooth and easily cleanable.The damaged shelving surface must be repaired or replaced to be smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dishes and equipment in cabinets throughout the kitchen are noted to have buildup of dust and debris. Ensure all dishes and utensils are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside of cabinets and drawers throughout the kitchen are noted to have buildup of dust and debris.Ensure all these areas are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?