Skip to content
Loading map…

Rochester Golden Age Club (Landing Trail Drop-in Centre)

SE 24-62-24 W4 Rochester AB T0G 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Rochester Golden Age Club (Landing Trail Drop-in Centre) has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on August 11, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 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)?

  • 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 7 times across 3 separate inspections, most recently on August 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There is only a small two-compartment sink in the facility for handwashing as well as dishwashing. The dishwasher is not being used and operated due to issues. Ensure that a three-compartment sink is installed where one compartment is used for hand washing. Furthermore, the sinks must be big enough to ensure the largest dish and/or equipment is able to be submerged fully in water for proper washing and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The ceiling vent in the kitchen is noted to have dust buildup. 2.Outside door areas of cabinets are noted to have buildup of grime and debris. 1-2.Ensure the indicated areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management 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?
      • The ventilation hood above the stove is not operating properly.Ensure that the vent hood is repaired to be functioning properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The ceiling area near the stove is noted to have drywall tape coming undone and hanging loose. There are signs of water damage visible in this area of the ceiling.2.A second stove along the wall near the fridge is noted to be missing a ventilation hood.1.Ensure that the ceiling area is repaired to be smooth and easily cleanable.2.A ventilation hood must be installed on all stoves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside areas of cabinets are noted to have food spills and grime buildup.Ensure that the outside cabinet areas are cleaned and sanitized.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. A sanitizer solution of chlorine bleach at 200 ppm must be available when cooking and preparing food. Staff prepared sanitizer, which is measured to be at 200 ppm during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood above the stove is not operating properly.Ensure that the vent hood is repaired to be functioning properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.The ceiling area near the stove is noted to have drywall tape coming undone and hanging loose. There are signs of water damage visible in this area of the ceiling.2.The seal along the wall and counter joint is noted to be coming apart along both sides of the oven.3.Lights in the kitchen area are not properly covered. 4.A second stove along the wall near the fridge is noted to be missing a ventilation hood.1-2.Ensure that the indicated areas are repaired to be smooth and easily cleanable.3.Light in food preparation areas must be covered to protect surfaces and foods from glass falling if lights break.4.A ventilation hood must be installed on all stoves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The outside areas of cabinets are noted to have food spills and grime buildup.Ensure that the outside cabinet areas are cleaned and sanitized.
Own this business? Add a badge to your website