Busby Community Hall
5108 50 Avenue Busby AB T0G 0H0 · Food - General
Inspection summary
Busby Community Hall has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 2, 2025. The most recent inspection, on July 15, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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 15, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature type of dishwasher was run 7 times and the final rinse temperature detected at dish level was still between 60C and 64C. The similar readings were also obtained by using the facility's thermometer. Repairs need to be carried out again. Ensure that the final rinse temperature reaches at least 71C/160F after each cycle is completed.In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach/gallon of water at 45C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature type of dishwasher was run 10 times and the highest final rinse temperature detected at dish level was at 62C. The dishwasher was not working properly and repairs must be carried out. Ensure that at least 71C be obtained at dish level as the final rinse temperature after each cycle is completed.In the meantime, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be sanitized manually in a sink with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach/gallon of water at 45C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature type of dishwasher was run 6 times in row and the final rinse temperature at dish level was at 53C. The dishwasher was deemed not working properly and proper repairs must be carried out. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher but they must be sanitized manually in the sink with an approved sanitizing solution such as a 100ppm bleach solution for a minimum of 2 minutes and left air dry. Or single use disposable serving utensils must be used. Ensure that a minimum of 71C be obtained at dish level as the final rinse temperature after each cycle is completed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?