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Consort Sportex Community Hall - Food

4604 50 Avenue Consort AB T0C 1B0 · Food - General

Official record from Alberta →

Inspection summary

Consort Sportex Community Hall - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on August 25, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 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?

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. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large cooler was not holding foods at 4 C or colder. I had staff move the ketchup and mustard into the other cooler. This cooler must hold foods at 4 C or colder. OUTSTANDING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Looks like some modifications have taken place. Raw wood and raw dry wall are not acceptable finishes in a commercial food establishment. Surfaces need to be smooth and impervious to moisture to facilitate easy cleaning.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large cooler was not holding foods at 4 C or colder. I had staff move the ketchup and mustard into the other cooler. This cooler must hold foods at 4 C or colder. OUTSTANDING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Looks like some modifications have taken place. Raw wood and raw dry wall are not acceptable finishes in a commercial food establishment. Surfaces need to be smooth and impervious to moisture to facilitate easy cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Advised that the kitchen is undergoing a major renovation. It is unclear whether the existing footprint will remain unchanged or if modifications to the layout are proposed. If the kitchen footprint is being altered, plan approval will be required.Based on my observations, the current kitchen appears to have a functional layout and good workflow. As such, it is unclear whether the renovation is limited to cosmetic upgrades or includes more substantial changes. Please provide clarification regarding the scope of work.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large cooler was not holding foods at 4 C or colder. I had staff move the ketchup and mustard into the other cooler. This cooler must hold foods at 4 C or colder. OUTSTANDING
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Looks like some modifications have taken place. Raw wood and raw dry wall are not acceptable finishes in a commercial food establishment. Surfaces need to be smooth and impervious to moisture to facilitate easy cleaning.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Advised that the kitchen is undergoing a major renovation. It is unclear whether the existing footprint will remain unchanged or if modifications to the layout are proposed. If the kitchen footprint is being altered, plan approval will be required.Based on my observations, the current kitchen appears to have a functional layout and good workflow. As such, it is unclear whether the renovation is limited to cosmetic upgrades or includes more substantial changes. Please provide clarification regarding the scope of work.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large cooler was not holding foods at 4 C or colder. I had staff move the ketchup and mustard into the other cooler. This cooler must hold foods at 4 C or colder.The back fridge was at a satisfactory temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Looks like some modifications have taken place. Raw wood and raw dry wall are not acceptable finishes in a commercial food establishment. Surfaces need to be smooth and impervious to moisture to facilitate easy cleaning.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are two commercial coolers and one was <4 C at the time of inspection and the other was too warm. Michelle was going to have the other cooler repaired or turn the thermometer cooler and monitor. No food was in either cooler at the time of inspection.
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