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Central Social Hall

280 - 525 St. Albert Trail St. Albert AB T8N 4J8 · Food - General

Official record from Alberta →

Inspection summary

Central Social Hall has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 9, 2026. The most recent inspection, on April 16, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on February 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on April 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 9, 2026. 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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 27, 2026***Discussed the previously noted build up on the underside of the shelf above the hot holding for plated foods and the wall behind the counter (hard to reach areas). Manager pointed out to the staff and directed them to do that area as well (he had a list of more areas to be done).Feb 9, 2026***There was some build up of food debris on the wall behind the counter and other hard to clean places such as the area above the warming shelf.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 27, 2026***Discussed the previously noted build up on the underside of the shelf above the hot holding for plated foods and the wall behind the counter (hard to reach areas). Manager pointed out to the staff and directed them to do that area as well (he had a list of more areas to be done).Feb 9, 2026***There was some build up of food debris on the wall behind the counter and other hard to clean places such as the area above the warming shelf.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was some build up of food debris on the wall behind the counter and other hard to clean places such as the area above the warming shelf.
  4. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The bar glasswasher (closest to the main entrance) did not have a measurable concentration of iodine present. The iodine source bottle was completely full and there was iodine present on the bottom of the unit. They plan on contacting the repair person and not using this unit until effective. There was a second, effective unit available for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The bar glasswasher (closest to the main entrance) did not have a measurable concentration of iodine present. The iodine source bottle was completely full and there was iodine present on the bottom of the unit. They plan on contacting the repair person and not using this unit until effective.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was some build up of food debris on the wall behind the counter and other hard to clean places such as the area above the warming shelf.

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