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Rochfort Trading Post

57115 Highway 43 Lac Ste. Anne County (Rural) AB T0E 1Y0 · Food - General

Official record from Alberta →

Inspection summary

Rochfort Trading Post has been inspected 21 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on October 7, 2026, found no infractions.

9 of 21 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 10, 2025. 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?

  • 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 8 times across 8 separate inspections, most recently on January 16, 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 30, 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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was observed that the high temperature dishwasher does not reach an adequate hot water sanitizing temperature. The hottest sanitizing cycle measured was approximately 66 Celsius. The operator is aware of the concern, has purchased a new commercial dishwasher and shall install the new unit in the near future. In the meantime, the dishwasher can be used to wash kitchen ware, but sanitizing shall be completed manually in a dishwashing sink (one ounce of bleach to a gallon of water). Allow the ware to remain in the solution for two minutes, remove and allow to air dry.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was observed that the high temperature dishwasher does not reach an adequate hot water sanitizing temperature. The hottest sanitizing cycle measured was approximately 66 Celsius. The operator is aware of the concern, has purchased a new commercial dishwasher and shall install the new unit in the near future. In the meantime, the dishwasher can be used to wash kitchen ware, but sanitizing shall be completed manually in a dishwashing sink (one ounce of bleach to a gallon of water). Allow the ware to remain in the solution for two minutes, remove and allow to air dry.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required on the facility ceiling near the ventilation hood and exterior walls of the walk-in freezer. Please clean these areas now and on a routine basis.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas require cleaning which includes the pizza over top surface, ventilation duct work near the pizza oven, equipment support chains attached to the ceiling and plastic buckets used for storing mixing spoons and whisks.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 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?
      • No live animals were observed in the facility at the time of the inspection. An animal feeding container and water dish were observed in the staff area underneath a table. As a reminder, besides potential food contamination there are other concerns with animals in the facility including allergic reactions (approximately 15% of the population are allergic to dogs or cats), safety (biting and scratching, falls and other physical harm from boisterous animals), and disease transmission (salmonellosis from saliva, toxoplasmosis in fecal matter, and fleas).Remove the cat feeding bowl and water from the staff area. Do not allow any animals in the kitchen or public areas of the facility.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility shall submit a water sample for microbiological testing. Please complete this task in the near future.
  13. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Low risk tiles to be re-attached on the counter surface. A longer extension has been granted to correct the low-risk deficiency.
  14. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An offsite conversation with the facility operator occurred on this day. Other tiles have been removed, and the surfacing shall be repaired in the near future.An extension has been granted to correct the low-risk deficiency.
  15. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Site visit occurred to determine progress of tile replacement. Other tiles have been removed, and tile contact surface to be prepped. Please contact our office if a repair extension is required.
  16. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that the bar counter has missing surface tiles creating an incomplete surface that cannot be properly cleaned and maintained. Please ensure the detached tiles are replaced and the surface intact.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    2 infractions

    • 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?
      • It was observed that flies were in the dishwashing area. During the inspection the operator installed fly pest traps for insect control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that when the dishwasher was in an operating cycle, water would leak from the equipment and onto the concrete floor. Please repair the dishwasher water leak.
  19. Monitoring Inspection

    0 infractions

  20. Risk Management Inspection

    0 infractions

  21. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. It was observed that cleaning is required in the following areas:sliding door cooler tracks, top exterior surface of the pizza oven, clean plate shelving, wall beside the pizza oven and the lower surface of stand-up cooler. 2. Remove all old sticky fly traps.
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