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Clarkson Hall

55051 Township Road 710 County of Grande Prairie No 1 AB T8V 3A5 · Food - General

Official record from Alberta →

Inspection summary

Clarkson Hall has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on October 6, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 10, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on August 25, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on August 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Temperature logs are not kept for the bar coolers that store perishable food items (creamers, sliced lemons etc.). Ensure temperature logs are kept for the bar coolers as well.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop use to dispense ice is not stored in a satisfactory manner. Ensure ice scoop is store in a clean container and not stored directly on top of the ice machine.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not sanitizing. Dishwaster was tested 3 times, and the temperature of final rinse water was 48, 50 & 51.7 Deg C. Final rinse water temperature gauge needle was also not moving. Dishwasher test logs are available but not completed. Ensure dishwasher is repaired and the temperature of final rinse water must be 71 Deg C or hotter at the dish level. In meantime, use the 3-compartment sink method to wash and sanitize dishes/utensils.
    • 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 fixtures located in the food equipment/dishware storage area do have shatter proof covers.Ensure shatter proof covers are installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept for the ice machine. Ensure cleaning logs are kept for the ice machine.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 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?
      • At time of inspection:1. Temperature logs did not appear to be filled out for all refrigeration / hot-holding units within this facility.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigeration / hot-holding units are regularly recorded for temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. One hot-holding unit (i.e. #7) was not reaching a temperature of 60c/140F or greater.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the one hot-holding unit (i.e. #7) is capable of reaching 60c/140F or greater.
    • 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?
      • At time of inspection:1. Various pest entry points were identified in both the kitchen and main auditorium exterior doors (i.e. doors that lead directly to the exterior of this building). The owner / operator of this facility is requested to conduct the following, namely:1. Re-seal all entrance doors to ensure pests are not easily capable of entering into this entire facility.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. The two hot-holding stand-up warmers were not functional during inspection.3. Some refrigerators did not contain a functional thermometer.Please submit photographs from both hot-holding units indicating that both are capable of reaching and maintaining a temperature of 60c-140F or greater.Also, please ensure all refrigeration units contain a functional thermometer within each appliance.ENSURE THIS ISSUE IS ADDRESSED PRIOR TO FIRST OPERATION OF THIS FACILITY.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature mechanical dishwasher was not functional during inspection.Please submit a photograph indicating that this appliance is capable of reaching and maintaining a manifold temperature of 82 Degrees Centigrade.ENSURE THIS ISSUE IS ADDRESSED PRIOR TO FIRST OPERATION OF THIS FACILITY.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:The exhaust ventilation system’s expiry sticker indicates that duct inspection / cleaning is overdue - EXPIRY WAS NOVEMBER OF 2023.The owner / operator of this facility is requested to conduct the following, namely:1. Contact a certified exhaust ventilation duct cleaning professional and have this ventilation system inspected and, if necessary, cleaned. Ensure a new expiry sticker is installed on the stainless steel surface of all applicable appliances.ENSURE THIS ISSUE IS ADDRESSED PRIOR TO FIRST OPERATION OF THIS FACILITY.
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