Cardiff Community Association - Kitchen
55320 Range Road 251 Sturgeon County AB T8N 1N5 · Food - General
Inspection summary
Cardiff Community Association - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on April 7, 2026, found no infractions.
3 of 5 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 and Pests.
The last 3 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 May 23, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on May 23, 2024. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 times across 2 separate inspections, most recently on May 23, 2024. For example:
Do food handlers at the facility have adequate food safety training?
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 2 times on May 23, 2024. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Test strips were not available. The facility agreed to use bleach solution as sanitizer moving forward. Chlorine test strips are required to measure/verify the sanitizer concentration.Obtain chlorine test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. Implement and maintain a monthly pest check. Ensure records are kept for review during inspection. A template will be sent with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- No volunteer associated to the facility has a food safety training certificate. Please ensure someone/volunteer associated with the kitchen obtains a food safety training certificate. A list of approved courses will be sent with this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please provide information on when the ventilation canopy was professionally cleaned and have it cleaned professionally.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning is required in the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Alcohol based sanitizer (Alcosan) was being used to sanitize food contact surfaces in the kitchen. The sanitizer was removed during inspection and the volunteer present agreed to switch to bleach/chlorine sanitizer. 100ppm solution (half teaspoon per liter of water) was prepared during inspection. Please ensure the required 100ppm bleach sanitizer solution is maintained at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available. The facility agreed to use bleach solution as sanitizer moving forward. Chlorine test strips are required to measure/verify the sanitizer concentration.Obtain chlorine test strips.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not observed. Implement and maintain a monthly pest check. Ensure records are kept for review during inspection. A template will be sent with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- No volunteer associated to the facility has a food safety training certificate. Please ensure someone/volunteer associated with the kitchen obtains a food safety training certificate. A list of approved courses will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?