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Aspen Lakes Discovery Center East - Food

6037 Parkwood Road Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Aspen Lakes Discovery Center East - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on February 11, 2026, found no infractions.

8 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 7 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times on August 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 August 23, 2024. 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?

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

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    6 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 being retained for the monitoring of food safety processes or equipment. Please ensure that food safety documentation is in place and regularly completed to ensure safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of inspection.Please ensure that a probe thermometer is available to help monitor and confirm internal temperatures of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food handling processes such as reheating, cooling, and cooking were reviewed with kitchen staff. Staff were not monitoring temperatures during food processing. Please ensure that temperatures of food are monitored during all stages of food handling and storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperatures of the coolers and freezers are listed below:- Left cooler/cooler #1: 0.4 C- Left freezer/freezer #1: -13 C- Right cooler/cooler #2: 3.4 C- Right freezer/freezer #2: -4 C- Chest/deep freezer: -25 C- Staff fridge: 8.7 CThe staff cooler was not maintaining adequate temperatures. Please ensure that coolers are able to maintain temperatures of 4 C or lower to ensure safe food storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two domestic dishwashers available on site. Staff mentioned that wash loads are not always run through the sanitize cycle. Please ensure all dishes are washed using the sanitize cycle or soaked in an approved sanitizer for at least 2 minutes after washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available on site.Please ensure to obtain the required test strips for monitoring sanitizer solutions.
  9. Monitoring Inspection

    0 infractions

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