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Bold Center Community Hall / Concession

8702 91 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Bold Center Community Hall / Concession has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on January 21, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 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.

  • 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 4 times across 3 separate inspections, most recently on November 21, 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)?

  • 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 January 30, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 12, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 January 16, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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 was available as a sanitizer.Chlorine test strips were not available.Quat test strips were available but expired in 2024.Ensure test strips are available for the type of sanitizer in use. Test strips must be within expiry dates.
  4. Monitoring Inspection

    2 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 was available as a sanitizer.Test strips were not available.Ensure test strips are available for the type of sanitizer in use.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • At the two compartment sink across from the dishwasher the hot water only reached a slight lukewarm temperature even after running for a period of time.Ensure there is sufficient hot water available at the dishwashing sink to facilitate effective dishwashing.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One metal spoon in storage had a greasy residue present.Recommend reinforcing messaging around cleaning with renters. Recommend conducting a check after rentals to ensure equipment is in clean and sanitary condition.Spoon was sent for washing during inspection.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution measured <200 ppm during inspection.Staff stated that the sanitizer solution is usually filled prior to events.It is recommended to empty sanitizer containers at the end of each event and fill fresh for each event.Verify sanitizer concentration with a test strip. Quat solutions must be maintained at 200-400 ppm.Sanitizer was discarded during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips expired in 2019.Obtain current test strips.Quat test strips must be capable of measuring 200-400 ppm.An internal thermometer is not available for measuring the plate level temperature of the high temp dishwasher.Obtain a waterproof, max/min temperature holding thermometer.The dishwasher must be capable of reaching 71C at the plate level prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The automatic paper towel dispenser above the hand sink was not functioning, likely due to a dead battery.Ensure the paper towel dispenser can dispense paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One mixer in storage had dried food debris present on the top and bottom of the mixer.Several signs are present in the kitchen advising renters to thoroughly clean items.Recommend reinforcing messaging around cleaning with renters. Recommend conducting a check after rentals to ensure equipment is in clean and sanitary condition.

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