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Cineplex Cinemas Manning Town Centre

15531 37 Street NW Edmonton AB T5Y 2C5 · Food - General

Official record from Alberta →

Inspection summary

Cineplex Cinemas Manning Town Centre has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on August 28, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 9 times across 5 separate inspections, most recently on August 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 August 20, 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 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 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on August 28, 2026. 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?

  • 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 5 times across 5 separate inspections, most recently on August 28, 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.

6 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front end prep cooler was missing a thermometer. A leak was observed inside the unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher detergent dispenser was empty. There was rinse agent and the maximum hot water temperature was 84C.
    • 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?
      • The food handling permit needs to be relocated to an area visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine had water pooling underneath the unit. Please investigate and repair/replace ice machine. Ice machine was cleaned and sanitized monthly.The front end hand wash sink (closest to deep fryer) - the cold water handle was leaking at the base.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.
  4. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.
  5. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 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?
      • Notification was received that a bat is/has been present in theater 6.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.
  6. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice buckets used to transport ice from the large ice machine to the ice wells in the concession area must be washed and sanitized on a regular basis, they should also be allowed to air dry over night to prevent any mold growth and bacteria buildup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has a two compartment sink. Improper manual dishwashing procedures are in use, as dishes and utensils are not being fully submerged in a sanitizing solution for the appropriate amount of time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher is not reaching appropriate sanitizing temperature.
    • 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?
      • Notification was received that a bat is/has been present in theater 6.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused/broken equipment must still be kept in a clean and sanitary condition. There is an unused prep cooler in the back area that is dirty and moldy. This is not only a health hazard to your staff (the mold), but can also attract unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor throughout the back kitchen and concession area is very greasy.Observed copious amounts of popcorn left behind in an unused popcorn machine. This will attract unwanted pests.

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