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Boys and Girls Clubs Big Brothers Big Sisters Rundle Club - Kitchen

3112 113 Avenue NW Edmonton AB T5W 0P3 · Food - General

Official record from Alberta →

Inspection summary

Boys and Girls Clubs Big Brothers Big Sisters Rundle Club - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 11, 2024. The most recent inspection, on March 13, 2025, found no 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 and Food temperature control.

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 5 times across 3 separate inspections, most recently on January 28, 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)?

  • 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 once on January 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bags of raw ground beef were being thawed in a bowl of cold water. Total time was about 1 hour.Corrective Action:- Directed staff to refrigerate the ground beef to continue thawing.- Educated staff regarding proper thawing methods moving forward.Note:The proper methods of thawing are:a) Under refrigeration at 4 C (40 F) or lessb) Completely submerged in cold running waterc) By microwaving
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Not in Compliance:There is no maximum temperature recording thermometer available for testing the dishwasher.Corrective Action:- Purchase maximum temperature recording thermometer to be able to test dishwasher.- Operator noted that thermometer is on order.In Compliance:Chlorine test strips are available
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A separate hand washing sink has been installed and the dishwasher was serviced. However, upon testing, the maximum temperature recorded at dish level during a cycle was 68 C (ran three cycles).Corrective Action:- Repair or replace the dishwasher so that the rinse cycle can reach a temperature of at least 71 C at dish level.- Advised operator to switch from reusable utensils to single use disposable utensils (cutlery, dishes, cups, etc.) until the dishwasher is operational.- Advised operator to manually wash/sanitize cooking utensils and equipment in the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observed:1) Chlorine test strips are available, however, they do not have an appropriate range to test/read concentration at 100 ppm.Corrective Action:- Purchase new chlorine test strips that test/read concentration at 100 ppm to be able to test chlorine bleach sanitizer solutions.- Operator noted that test strips are on order.2) There is no maximum temperature recording thermometer available for testing the dishwasher.Corrective Action:- Purchase maximum temperature recording thermometer to be able to test dishwasher.- Operator noted that thermometer is on order.
  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed:1) The dishwasher is in disrepair.Corrective Action:- Repair or replace the dishwasher.- Advised operator to switch from reusable utensils to single use disposable utensils (cutlery, dishes, cups, etc.) until the dishwasher is operational.- Facility is temporarily manual dishwashing using 2 compartment sink for cooking utensils/equipment.2) The facility conducts extensive food handling but does not meet the sink and hand washing basin requirements.Corrective action:a) Meet the requirements for sinks and hand washing basins.orb) Decrease to minimal food handling.Minimum Requirements:1) For extensive/limited food handling of high and low risk foods and use of reusable utensils:- No dishwasher: 3-compartment sink and separate hand washing basin.- With dishwasher: 2-compartment sink and separate hand washing basin.2) For minimal food handling/preparation of lower risk foods and use of reusable utensils:- No dishwasher: 3-compartment sink - With dishwasher: 1-compartment sinkFood Handling Definitions:- Minimal Food handling: No more than 1 level of temperature change, and foods handled with utensils only, no direct hand contact.- Limited Food Handling: Involves cooking, reheating and assembly of food products; and 1 or more of the following criteria:• up to 2 levels of temperature change (e.g. cold to hot, then kept hot), • limited menu• many food products have been pre-prepared off-site• repetitive assembly of pre-prepared food products• little direct hand contact• preparation and handling for single meal service.- Extensive Food Handling means food handling involving 1 or more of the following criteria:• foods prepared in advance service• up to 3 or more levels of temperature change (e.g. thawing, cooking, cooling, reheating)• preparation of large quantities of high-risk food (e.g. raw meat)• preparation of large quantities of food for groups (e.g. buffets, events, dinners) • frequent direct bare hand contact with food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are available, however, they do not have an appropriate range to test for 100 ppm.Corrective Action:- Purchase new chlorine test strips that read 100 ppm to be able to test chlorine bleach sanitizer solutions.

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