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Rocky Mountain House Health Centre - Kitchen

5016 52 Avenue Rocky Mountain House AB T4T 1T2 · Food - General

Official record from Alberta →

Inspection summary

Rocky Mountain House Health Centre - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 15, 2026, recorded 3 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on June 17, 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?

  • 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 once on July 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times on July 15, 2026. 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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was observed thawing a vacuum-sealed bag of soup on the counter at room temperature. Most of the product remained frozen. The operator corrected the issue during the inspection by moving the product to the refrigerator to continue thawing safely.Following the correction, all temperature-controlled equipment was operating effectively, and all food products were being maintained under appropriate temperature control.Refrigerators were maintained at or below 4°C.Freezers were maintained below -18°C.Hot holding was not active during the inspection. The operator explained that hot-held foods are typically held for less than one hour and are monitored to ensure temperatures remain at or above 60°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • More than 5 of the cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer had significant ice accumulation around the door perimeter.Please ensure the walk-in freezer door is repaired so it seals properly and operates as intended, eliminating the ice buildup and preventing interference with the normal operation of the freezer.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer spay bottles were tested and were not at acceptable concentration. Staff corrected the dispenser problem and re-filled all bottles at the correct concentration (200ppm Quats).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records for food storage temperatures are being maintain but not completed daily (gaps were observed in the written records).*** Please ensure that temperatures are recorded daily. ***
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Individual portioned dessert cups were observed on a tray on the baker's rack within the walk-in cooler without being properly covered. Upon raising the concern, staff immediately addressed these items.
  4. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the Quats-based sanitizer bottles were expired. Please ensure valid test strips are obtained for accurate testing of sanitizer concentrations.
    • 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?
      • Pest control documentation is not available on-site. The operator confirmed that an external company is hired and documentation is received by Environmental Services. Please ensure a copy of the monthly reports are forwarded to the kitchen manager and retained onsite for review.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were available for review. It was noted that staff are recording temperatures that are outside of the required temperatures and not making note of the corrective actions being taken.Dishwasher rinse cycle temperatures were inconsistently being recorded.*** Please ensure that temperatures are recorded at least once/day and corrective actions are noted when temperature exceed thresholds. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the food preparation area was out of paper towels. This was restocked immediately when brought to the attention of staff.
    • 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 has been brought to the attention of the Public Health Inspector that facility staff (nurses, aids, clerks, etc.) are using the exterior fire exit door in the cafeteria adjacent to the kitchen and are propping this door open. This action allows for entry of pests.Weather stripping at the loading area doors adjacent to the kitchen is in poor shape, worn or missing creating a gap that allows for the entry of pests.*** Please ensure that exterior doors adjacent to the kitchen are kept secure and closed at all times and are provided with weather stripping to prevent entry of pests. ***
  8. 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?
      • Pest droppings evident in dry storage area, Kitchen staff are monitoring daily. Staff had mentioned they had found droppings on shelves and on baking trays on shelves. Trays are now upside down, some foods are kept in boxes or in plastic storage bins, however most bins no not have a lid and staff are using cafeteria trays to cover plastic bins. Observed some droppings beside kitchen office, behind staff locker and printer. Some poison bait traps observed within the dry storage and kitchen- Environmental Services has removed poison traps out of the kitchen via request of PHI.
  9. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please calibrate or replace all refrigeration thermometers. Six or seven thermometers was way off in the refrigerators. The thermometers were reading 29-15 degrees F which would be -1 to -10 degrees C. PHI recorded temperatures of 1-5 degrees C Please also ensure daily recording and monitoring are being done on all refrigeration and freezers units. Please also be consistent when recording temperatures, as some temps were being recorded in C and others in F
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure daily testing of the high-temp dishwasher is being recorded. If temperatures do not reach at least 71 degrees C at the dish surface, then alternative ways of sanitizing must be taken.

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