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Carstairs and Community Half Century Association

1139 Osler Street Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Carstairs and Community Half Century Association has been inspected once by Alberta Health Services (Environmental Public Health), on August 6, 2026. The most recent inspection, on August 6, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on August 6, 2026. 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 once on August 6, 2026. 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.

1 inspection

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in prepared sanitizer bottles was measured at a concentration far in excess of 200ppm chlorine. Sanitizer concentration was corrected to 100ppm during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A display thermometer was not available to verify the storage temperature of perishable foods stored in the refrigerator.A probe thermometer was not available to verify safe food temperatures.Acquire suitable accurate thermometers
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Suitable test strips are not available onsite to verify the concentration of diluted chlorine sanitizer in use. Acquire suitable chlorine test strips.

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