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Alliance Community Church

4404 47 Avenue Sylvan Lake AB T4S 1N4 · Food - General

Official record from Alberta →

Inspection summary

Alliance Community Church has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on November 18, 2025, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on November 18, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 November 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was occurring during the inspection, including the preparation and cooking of raw chicken. No sanitizer was prepared or readily available to sanitize counters after use. Some bleach solution was prepared at 100 ppm. Cleaning cloths in use were left on the counter which could harbor bacteria leading to contamination of surfaces. Please ensure the bleach solution is prepared and readily available when food handling is occurring and ensure cleaning cloths are stored in solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer to verify the temperature of the chicken was not readily available. When located the thermometer was reading inaccurately. Thermometer was calibrated during inspection. Ensure thermometers are used to verify the internal temperature of hazardous foods when cooked, being hot held or during the cooling process. Thermometers should verified as accurate and calibrated when needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips could be located. Some were provided. Please ensure test strips are used to verify the concentration of sanitizer solution used on food contact surfaces and for manual dishwashing.
  2. Monitoring Inspection

    0 infractions

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