Claresholm Food Bank
4122 3 Street E Claresholm AB T0L 0T0 · Food - General
Inspection summary
Claresholm Food Bank has been inspected 2 times by Alberta Health Services (Environmental Public Health) since January 28, 2026. The most recent inspection, on January 30, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 January 28, 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?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- During the inspection, it was observed that hot water was not available at the kitchen handwashing sink faucet and subsequently washroom sink. Upon further investigation, it was determined that the pilot light on the hot water tank had extinguished, resulting in a lack of hot water supply to the kitchen outlets.Due to the absence of hot water required for proper handwashing and sanitation, the operator was immediately advised to discontinue all high risk food handling activities, including meat portioning, until hot water service is fully restored. A service technician from the town was contacted to conduct repairs at time of inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?