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Rochester and District Agricultural Society Community Hall

11 Avenue Rochester AB T0G 1Z0 · Food - General

3 inspections

  1. 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.
  2. 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.
  3. 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.