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Anglican Church

4808 50 Avenue Cold Lake AB T9M 1Y2 · Food - General

Official record from Alberta →

Inspection summary

Anglican Church has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on June 9, 2026, recorded 5 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. 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 once on June 9, 2026. 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 2 times on June 9, 2026. 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on June 9, 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 once on June 9, 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.

2 inspections

  1. Monitoring Inspection

    5 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 not available for refrigerators and the freezer. Please maintain adequate temperature records to monitor the safety of food storage equipment.
    • 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 verifying bleach sanitizer concentrations were not available. Please provide appropriate chemical test strips and use them to verify sanitizer concentrations during manual dishwashing and sanitizing activities.
    • 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. The kitchen exhaust system was not functioning at the time of inspection. Please repair and maintain the ventilation system in proper operating condition.2. Lighting in the dry storage area was inadequate. Please provide lighting that is adequate in intensity to allow for sanitary operation, maintenance, and cleaning of the food areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gas stove was not functioning and lighting within the stainless-steel refrigerator was not functioning at the time of inspection. Please ensure food equipment is kept in good working order and condition. The gas stove must be cleaned prior to being returned to use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor required cleaning at the time of inspection. Please clean and maintain floors in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    0 infractions

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