Skip to content
Loading map…

Athabasca & District Senior's Drop In Centre

4810 48 Street Athabasca AB T9S 1V8 · Food - General

Official record from Alberta →

Inspection summary

Athabasca & District Senior's Drop In Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on February 3, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 2 separate inspections, most recently on February 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 3 separate inspections, most recently on February 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on February 3, 2025. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer concentration in a spray bottle is measured to be at 50 ppm. Ensure that the sanitizer solution in the spray bottle is replaced frequently and maintained at 200 ppm. Bleach sanitizer solution is replaced by the operator during the inspection and is measured to be at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available during the inspection. Ensure that bleach sanitizer test strips are obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some knives in a container in the drawer across from the dishwasher are noted have buildup of debris and grime.Ensure that the knives and container they are stored in is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some dry ingredient containers in the cabinet under the microwave are noted to have buildup of grime and debris.2. Vent hood grills are noted to have buildup of dust and grease.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer for measuring dishwasher temperature is not available. A dishwasher thermometer with a max temperature setting needs to be obtained to ensure a sanitizing temperature of 71 degrees Celsius is being reached.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A crack is noted on the surface of the food prep counter. Ensure that the crack is sealed to maintain the counter smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave is observed to have buildup of food debris and grime. Ensure that the microwave is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside shelves and bottom area of the glass door cooler in the kitchen are noted to have buildup of food debris and grime.Ensure that the fridge is cleaned thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The soap dispenser above the handwashing sink is noted to have buildup of some type of black grime that appears to look like mold. Ensure that the soap dispenser is cleaned and sanitized using bleach sanitizer. Soap dispensers should always be cleaned and sanitized before being refilled.
  4. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A crack is noted on the surface of the food prep counter. Ensure that the crack is sealed to maintain the counter smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The microwave is observed to have buildup of food debris and grime. 2.The dough mixer has not been cleaned properly and has buildup of flour and dough. 1-2.Ensure that the indicated items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the stove are noted with build up of food debris, floors and the sides of the fridge are noted to have dust as well as other items that have collected there. Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The inside shelves and bottom area of the glass door cooler in the kitchen are noted to have buildup of food debris and grime.2.The inside areas of some cabinets and drawers are noted to have buildup of food debris, dust and grime.3.The outside areas of drawers and cabinets throughout the kitchen are noted with buildup of food spatter and grime. 4.Some utensil bins are not clean and have buildup of debris.5.Cooler in the back storage area is noted to have buildup of food debris. 6.The white cooler in the kitchen has buildup of grime on the inside and outside areas as well as the freezer compartment. 7.The vent hood grills have buildup of grease and dust.8.The cabinet under the large 3 compartment sink is cluttered and has stains and debris buildup.9.A number of oven mitts and cloth potholders are noted to be dirty. 1-9.All the indicated items and areas must be cleaned and sanitized and maintained clean.
Own this business? Add a badge to your website