Amber Valley Community Hall
SE 29-66-20 W4 County of Athabasca AB T9S 2B9 · Food - General
Inspection summary
Amber Valley Community Hall has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 4, 2025. The most recent inspection, on July 14, 2025, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 July 14, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 5 times across 2 separate inspections, most recently on July 14, 2025. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 across 2 separate inspections, most recently on July 14, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded once on June 4, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on June 4, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
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
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine bleach sanitizer test strips are not available. Sanitizer strips for testing pool water are noted in a cabinet. Ensure that test strips are obtained to measure chlorine bleach concentrations of 100ppm for dish washing and 200 ppm for all surfaces and equipment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are no functioning lights in the storage and the bar area. Ensure that lights are replaced in this area. Operator of the facility had indicated during the last inspection last year that they will be renovating and new lights would be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.Oven beside the deep fryer is observed to have grime and grease buildup on the inside and outside areas.2.The bar cooler is noted to have dust and debris buildup.1-2.Ensure that all the indicated items and areas are cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine bleach sanitizer test strips are not available. Sanitizer strips for testing pool water are noted in a cabinet. Ensure that test strips are obtained to measure chlorine bleach concentrations of 100ppm for dish washing and 200 ppm for all surfaces and equipment.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1.There is no soap in a pump dispenser available at the sink for handwashing.2.The paper towel dispenser near the handwashing sink is empty and a roll of paper towels is noted on the counter.1-2.Soap and paper towels must be available at the handwashing sink at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- A water sample has not been submitted for bacteriological testing.A water sample must be submitted for bacteriological testing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A number of water jug pumps are noted in the kitchen, and one is noted to have buildup of dirt and grime. These pumps cannot be taken apart to be properly washed and sanitized. Ensure that all utensils and instruments used in a kitchen are able to be properly washed and sanitized.
- 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.Lights in the kitchen above the food preparation areas are missing covers. 2.Cabinet under the handwashing sink is lined with carboard that is dirty and is wet in some areas. The cabinet is cluttered and there is a pungent odor.3.Cabinet with pots and pans are noted to be lined with carboard. Utensil drawers are lined with single use aluminum container lids that are not smooth and easily cleanable. 4.A cardboard box is used to store oven and grill cleaning utensils and brushes and is noted to be stained and unclean.5.A carpet mat is observed in the kitchen by the back door.1.All lights must have cover or must be shatter proof to prevent potential contamination of food.2.Ensure that the cardboard is removed and the inside of the cabinet is cleaned and sanitized. Cabinets must not be lined with cardboard which is not smooth and easily cleanable. 3.Ensure that cabinets are not lined with carboard or materials that are not easily cleanable.4.Cardboard must not be reused for storage of utensils, cleaning instruments or etc. in the kitchen as it is absorbent and not easily cleanable.5.All mats inside the kitchen must be nonabsorbent, smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There are no functioning lights in the storage and the bar area. Ensure that lights are replaced in this area. Operator of the facility had indicated during the last inspection last year that they will be renovating and new lights would be installed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.Salt and pepper shakers in a drawer are noted to be unclean and have buildup of grime and don't appear to have been washed for some time.2.Some other drawers are noted with clutter of single use utensils plates, cups, cup lids. Drawers have buildup of debris. 3.A coffee/hot drinks thermos on a counter is noted to have heavy buildup of grime on the outside areas and the lid. 4.The deep fryer compartments are left full of oil and noted to have heavy grime buildup.5.Fryer baskets are noted to have grease and food debris and do not appear to have been washed and sanitized.6.The side of the deep fryer has heavy grease buildup. 7.Cutlery bins are noted to be stacked on to top of other bins with open disposable utensils. Some of the bins have food debris and grime buildup.8.Oven beside the deep fryer is observed to have grime and grease buildup on the inside and outside areas.9.The bar cooler is noted to have dust and debris buildup.1-9.Ensure that all the indicated items and areas are cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The outside areas of cabinets and drawers are noted to have buildup of grime and food spatter.2.Cabinet under the handwashing sink is lined with carboard and some paper towel that are dirty that is wet in some areas. A pungent odor is noted in this cabinet.3.Dirty oven mitts with grease and buildup of food debris is noted in a drawer and on a table near the oven.4.A cabinet under the large two compartment sinks is noted to be cluttered. Cleaning supplies and gloves are stored in a grocery bag, bottom of the bag has heavy buildup of grime.5.A cart is noted in the kitchen that is wet with buildup of dirt and a bin stored on it that is dirty.6.Top and outside areas of the freezer in the back storage area is noted to have buildup of grime.7.A container of spoons is cluttered and overflowing inside a drawer and the lid is noted to be dirty.8.The walk-in cooler floors have buildup of grime, and some mouse droppings are noted in a corner.9.Debris and grime are noted in a number of drawers.10.Floors throughout the kitchen have heavy dirt and grime buildup. Floors under the deep fryer has buildup of oil and grime.11.A drawer is noted with dirty cleaning cloths and aprons and possibly clean ones stored together with a box and papers.12. Paper towels are stored on the bathroom counter outside of the dispensers.1-10.Ensure all the indicated items and areas are cleaned and sanitized. 11.Aprons and cleaning cloths must be removed for washing when dirty and clean aprons and cloths should be stored away from non food contact items.12.Paper towels must be stored in proper dispenser to prevent handling and potential contamination of the entire rolls.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?