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Rotary Links Lounge

3000 Snow Eagle Drive Fort McMurray AB T9H 0J7 · Food - General

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed stored on a counter. Ensure that used cleaning cloths are either discarded immediately after a single use or stored submerged in a bucket of sanitizer solution to prevent cross contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The standing freezer is not equipped with an internal thermometer. Obtain a thermometer and equip the standing freezer to monitor and ensure the temperature is maintained at -18C and/or below.Update June 19, 2026: The cleaning spray bottles were observed on the bottle recycling bin and the operator was instructed to remove them from the bin during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cleaning and sanitizer spray bottles is observed to be stored by the handles on the bottle recycling bin. Operator moved them bottles to a counter. Ensure that cleaning and sanitizer spray bottles are stored in a clean and sanitary manner to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board on a cooler unit is observed with discolouration within slice marks. Clean and sanitize the chopping board. If discolouration does not fade, replace or refinish the chopping board.Update June 19, 2026: Operator indicated that the plan is to replace the chopping board and will update the public health inspector.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The foods in the standing freezer is stored mixed with raw meat and ready to eat foods such as bread. Organize the freezer to ensure that food items are protected from contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The standing freezer is not equipped with an internal thermometer. Obtain a thermometer and equip the standing freezer to monitor and ensure the temperature is maintained at -18C and/or below.2. Cleaning spray bottles is observed to be stored by the handles on the bottle recycling bin.Ensure that the cleaning spray bottles are stored in a sanitary to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hotdog bread drawer is observed with a build-up of crumbs. Clean and sanitize the drawer, ensure it is routinely cleaned.2. The chopping board on a cooler unit is observed with discolouration within slice marks. Clean and sanitize the chopping board. If discolouration does not fade, replace or refinish the chopping board.3. The standing freezer is observed with a build-up of food debris.Clean and sanitize the standing freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is observed to be disorganized in certain areas. Organize the kitchen to ensure that food handling can be conducted properly and cleaning can be conducted easily,
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • The high-temp sanitizing dishwasher was measured at 49C. Ensure the dishwasher sanitizing temperature is at a minimum of 71C at plate level. Note: operators have started investigating to repair or service the dishwashers. It was discussed that the 3-sink sanitizing method or single-use utensils will be used temporarily.