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Boys & Girls Club of Wetaskiwin - Food

5109 51 Street Wetaskiwin AB T9A 2A5 · Food - General

Official record from Alberta →

Inspection summary

Boys & Girls Club of Wetaskiwin - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on April 23, 2026, found no infractions.

5 of 7 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: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The last 5 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 3 times across 2 separate inspections, most recently on July 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on July 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 9, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Youth program - student prepares high risk food items (chicken and ground beef) once a week.Cooked meat in freezer was not properly labelled. Meat was stored in 2 zip lock bags.Director stated that he will communicate with the staff and find out all the specific details (name of the product, date of preparation etc.)
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in both kitchens was over 200 ppm chlorine. Please ensure sanitizer solutions are prepared properly and tested to ensure they are at 100 ppm chlorine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer is available for monitoring foods during cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the basement kitchen was at 6 Celsius.Temperature thermostat was adjusted at the time of inspection.Please monitor the temperature and ensure it is maintaining 4 C or less at all times.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the downstairs kitchen was extremely strong, likely well over 1000 ppm chlorine. The sanitizer solution was remade and measured at 100-200ppm chlorine. Please ensure sanitizer solutions are prepared properly and tested to ensure they are at 100-200ppm chlorine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The downstairs kitchen dishwasher was run multiple times and was measured at 0ppm. After extended priming, the dishwasher was able to produce 100ppm chlorine at plate-level. Please ensure the dishwashers are tested at least once daily to ensure they are properly sanitizing.

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