Assiniboia Aquatic Centre Concession
130 Assiniboia Ave Assiniboia SK S0H 0B0 · Food Premises
Inspection summary
Assiniboia Aquatic Centre Concession has been inspected 3 times by Saskatchewan Health Authority since July 9, 2025. The most recent inspection, on July 6, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction 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 3 times across 3 separate inspections, most recently on July 6, 2026. For example:
Dishwashing - General
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 August 13, 2025. For example:
Food Handler Habits, Hygiene & Health
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 once on August 13, 2025. For example:
Maintenance & General Sanitation
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 13, 2025. For example:
Licence
About this data
These results come from Saskatchewan Health Authority, 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.
3 inspections
- Routine
1 infraction
- Dishwashing - General
- Food facility is not equipped with a three-compartment sink or an approved (NSF-ANSI Std 3) mechanical dishwasher. Refer to 1.12.1 of the Public Eating Establishment Standards.
- Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
- Dishwashing - General
- Routine
4 infractions
- Food Handler Habits, Hygiene & Health
- Food is being prepared, and served in the absence of a person who has successfully completed a course in food sanitation. Refer to subsection 26(1) of The Food Safety Regulations, and 7.1 of the Public Eating Establishment Standards.
- Maintenance & General Sanitation
- Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
- Licence
- A valid public eating establishment licence is not displayed in a conspicuous place where it may be seen by persons served. Refer to section 10 The Food Safety Regulations.
- Dishwashing - General
- Food facility is not equipped with a three-compartment sink or an approved (NSF-ANSI Std 3) mechanical dishwasher. Refer to 1.12.1 of the Public Eating Establishment Standards.
- Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
- Food Handler Habits, Hygiene & Health
- Routine
1 infraction
- Dishwashing - General
- Food facility is not equipped with a three-compartment sink or an approved (NSF-ANSI Std 3) mechanical dishwasher. Refer to 1.12.1 of the Public Eating Establishment Standards.
- Dishwashing - General
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