Colinton Community Centre
4800 51 Street Colinton AB T0G 0R0 · Food - General
Inspection summary
Colinton Community Centre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on July 13, 2026, recorded 4 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 once on July 13, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on July 13, 2026. 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 6 times across 4 separate inspections, most recently on July 13, 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?
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 3 times across 3 separate inspections, most recently on June 24, 2025. 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.
5 inspections
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips are not available. Facility uses bleach for sanitizing surfaces. Ensure that chlorine bleach sanitizer test strips are obtained and available.
- 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?
- Mouse droppings are observed in a cabinet area as well as behind the chest freezer in the bar. Ensure that mouse droppings are soaked with a solution of 1 part bleach to 10 parts water and using paper towels the droppings must then be placed in a garbage bag and discarded.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The surface of the cabinet beside the oven has coverings taped on to the cabinet surface. The tape is peeling off and has buildup of grime along the edges. The cabinet surface if covered must be done to allow the surface to be maintained smooth and easily cleanable without the use of tape all over the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The outside door areas and the door handle of the white standing fridge is note with buildup of grime and grease. 2.The inside of a cabinet with coffee urns is noted to have food debris and spills.1-2.Ensure the indicated areas are cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.Some cutting boards are noted to be wearing away and are no longer smooth and easily cleanable.2.Some utensils are noted have food debris in some drawers beside the stove/grill.1.Cutting boards must be replaced to be smooth and easily cleanable.2.Utensils must be washed and sanitized after use and inspected after washing to ensure all debris has been removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some drawers are cluttered and have buildup of debris and grime.Ensure all the indicated areas are cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.Some cutting boards are noted to be wearing away and are no longer smooth and easily cleanable.2.Some dishes and utensils are noted have food debris.1.Cutting boards must be replaced to be smooth and easily cleanable.2.Dishes and utensils must be washed and sanitized after use and inspected after washing to ensure all debris has been removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The fridge near the door has buildup of food debris and grime on the inside areas. 2.Some drawers are cluttered and have buildup of debris and grime.3.Light covers in the ceiling have accumulation of dead insects.1-3.Ensure all the indicated areas are cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1.The cabinet surface under the two and three compartment sinks are noted to be unevenly covered using tiles, which are not sealed. 2.The shelves inside the cabinet beside the stove have coverings that are secured with tape on the corners and underside which does not allow the surface to be smooth and easily cleanable. 3.The wall panel above the doorway inside the walk-in cooler is noted to be coming off. 1-2.The cabinet surface must be properly covered to be smooth and easily cleanable. 3.Ensure that the wall panel is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1.A coffee maker inside the cabinet beside the stove is noted to have heavy dust and grime buildup.2.The inside of the bar freezer is not clean and heavy rust buildup is noted at the bottom. 3.The lid of the bar freezer is noted to be coming apart. 1.Ensure these items are cleaned that the coffee maker is cleaned and sanitized and maintained clean.2.The bar freezer must be cleaned, and surface maintained to be smooth and easily cleanable.3.The inside lid of the bar freezer must be repaired to be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.A number of drawers and cabinets are noted to have buildup of food debris and grime. 2.Outside areas of some cabinets and drawers are noted to have grime and food spatter.3.Utensil bins are noted with buildup of food debris, in some cabinets and drawers. 4.The sides of the oven have heavy grease buildup.5.Heavy dust is observed on the inside walls of the walk-in cooler near the door.6.The outside door areas of the walk-in cooler have buildup of grime. 7.A pair of oven mitts are noted to be unclean. 8.The light fixtures are noted to have buildup of dead flies.9.Dish drying racks under the two-compartment sink are noted to be heavily dirty and have buildup of grime.10.Clutter is noted inside the cabinet beside the oven. 1-9.Ensure the indicated items and areas are cleaned and sanitized. 10.The cabinet area needs to be decluttered and organized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?