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Caslan Community Centre

6533052B Range Road 173 Caslan AB · Food - General

Official record from Alberta →

Inspection summary

Caslan Community Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on October 6, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 3 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 7, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 7, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 3 separate inspections, most recently on August 21, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 once on December 7, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available to measure sanitizer concentrations.Ensure that either bleach or QUAT sanitizer strips are obtained to measure sanitizer concentrations.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted regularly.Ensure that a water sample is submitted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A carpet mat is noted on the floor by the side door to the facility. Ensure that any mats used in the kitchen area is non-absorbent, smooth and easily cleanable.
  3. 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)?
      • Sanitizer test strips are not available to measure sanitizer concentrations.Ensure that either bleach or QUAT sanitizer strips are obtained to measure sanitizer concentrations.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted regularly.Ensure that a water sample is submitted.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A water leak is noted around top of the large ventilation hood in the kitchen. Ensure that the source of the leak is located and repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the walk in cooler are noted to be very dim, which does not allow proper visibility for cleaning.Ensure that lighting is improved in the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves and walls inside the walk-in cooler are noted to have food spatter and buildup of grime in some areas.Ensure that the shelves are cleaned and sanitized.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer is not available during the inspection. Ensure that a 200 ppm chlorine bleach or QUAT sanitizer is made available.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1.A couple of containers of insecticide aerosol sprays are noted in the kitchen.2.Some chemical containers under a sink cabinet are noted without labels. 1.Ensure that proper pest management is in place and chemicals and insecticides are not used by staff. 2.All chemical containers must have proper labels
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A freezer in the back storage is measured to be at 12 degrees Celsius.2.A thermometer is not available in the walk in cooler or not functioning where available in another cooler. 1.Ensure that the freezer is repaired or replaced. 2.Ensure functioning thermometers are obtained for coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available to measure sanitizer concentrations.Ensure that either bleach or QUAT sanitizer strips are obtained to measure sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.The designated hand washing sink is in disrepair. 2.Handwashing soap is not available at the sinks. 1.Ensure the handwashing sink is repaired. Operator is currently using another sink for handwashing, this sink must be supplied with paper towels in a dispenser.2.Ensure that handwashing soap is made available.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water samples are not being submitted regularly.Ensure that a water sample is submitted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights in the walk in cooler are noted to be very dim, which does not allow proper visibility for cleaning.Ensure that lighting is improved in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of food equipment such as the soda/slushie machine, popcorn machine which are stored under the furnace in the back storage area are noted to be covered in heavy dust. Ensure that foods and food equipment are cleaned, sanitized and stored away from this area to ensure they remain clean and dust free.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The inside of drawers and cabinets as well as outside areas have buildup of debris and food spatter. 2.Dish drying rack is noted to have heavy grime and dirt buildup. 3.The shelves and walls inside the walk in cooler are noted to have food spatter and buildup of grime. 4.The glass door cooler doors and seals are noted to have buildup of grime.5.The coffee urns are covered in a plastic table cloth that has heavy dust and grime buildup.6.The table on which coffee urns are stored is noted to have buildup of debris and grime.1-6.Ensure all the indicated areas and items are cleaned and sanitized.
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