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Centennial Park Concession

4000 Sherwood Drive Sherwood Park AB T8H 0M8 · Food - General

Official record from Alberta →

Inspection summary

Centennial Park Concession has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 29, 2024. The most recent inspection, on May 27, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 May 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 29, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 29, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on May 29, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer on site. Please ensure to obtain food safe sanitizer. Eg. bulk bleach to make chlorine solution or quaternary ammonium solution. Instructions here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Operator had frozen patties stored in freezer without a container. Operator discarded patty during inspection. For condiments - should be placed in containers with ice if placed outside for longer periods of time to keep products cold.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three comp sink on site. It is not clear if the three comp sink method is followed. Discussed this with operator on site. Operator is aware to follow these methods for his cooking utensils from now on.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility has food permit that is valid however none is posted on site. Please print out food permit and post on site. Please check email for copy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover is missing the kitchen. Please place light cover where missing. Operator removes plans to replace flooring in the year to come.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sink has build up of grime. Ensure that sinks are scrubbed, cleaned and sanitized so that it is in clean condition. Operator states mop water being thrown into one of the three comp sinks. Do not discard mop water into the sink meant for dishwashing and handwashing as it is not sanitary. Please discard mop water in the toilets. Shelter area where BBQ is stored - the ceiling has some build up of oily dust. Ceiling should be wiped down and cleaned of any oily dust build up.

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