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Demmitt Community Centre

745010 Range Road 132 Grande Prairie County No 1 AB T0H · Food - General

Official record from Alberta →

Inspection summary

Demmitt Community Centre has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on December 18, 2024, found no infractions.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 7 times across 4 separate inspections, most recently on October 24, 2024. 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 3 times across 3 separate inspections, most recently on October 18, 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?

  • 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 4 times across 3 separate inspections, most recently on October 18, 2024. 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 once on November 25, 2024. 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Final rinse water temperature gauge is not working. Ensure gauge is repaired or obtain a waterproof thermometer with min/max to check the dishwasher's final rinse water temperature at the dish.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing a sanitizing solution. No line was found for the sanitizing solution.The dishwasher was hooked up to liquid detergent and rinse aid.The facility has a two-compartment sink which can be used for washing, rinsing and sanitizing.Ensure the dishwasher is repaired and dispense sanitizing solution. Meanwhile, use the two-compartment sink for dishwashing.October 24, 2024.Concentration of chlorine in final rinse water was 0 ppm. Operator will get the dishwasher serviced.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used is quaternary ammonium chloride.The solution was found at 400, which is too strong to use on dishes. No test strips were available. Ensure the solution is food-safe and at a concentration of 200.Ensure to get test strips to test the sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing a sanitizing solution. No line was found for the sanitizing solution.The dishwasher was hooked up to liquid detergent and rinse aid.The facility has a two-compartment sink which can be used for washing, rinsing and sanitizing.Ensure the dishwasher is repaired and dispense sanitizing solution. Meanwhile, use the two-compartment sink for dishwashing.
    • 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?
      • A pest control program is not available. Ensure pest control program is available. Ensure the checklist is completed once a month and available onsite.
    • 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 ventilation system is not functional.Ensure the ventilation system is repaired.
  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used is quaternary ammonium chloride.The solution was found at 400, which is too strong to use on dishes. No test strips were available. Ensure the solution is food-safe and at a concentration of 200.Ensure to get test strips to test the sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing a sanitizing solution. No line was found for the sanitizing solution.The dishwasher was hooked up to liquid detergent and rinse aid.The facility has a two-compartment sink which can be used for washing, rinsing and sanitizing.Ensure the dishwasher is repaired and dispense sanitizing solution. Meanwhile, use the two-compartment sink for dishwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Total Coliforms: Present Ensure water is resampled to ensure its not a sampling error.
    • 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?
      • A pest control program is not available. Ensure pest control program is available. Ensure the checklist is completed once a month and available onsite.
    • 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 ventilation system is not functional.Ensure the ventilation system is repaired.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used is quaternary ammonium chloride.The solution was found at 400, which is too strong to use on dishes. No test strips were available. Ensure the solution is food-safe and at a concentration of 200.Ensure to get test strips to test the sanitizing solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing a sanitizing solution. No line was found for the sanitizing solution.The dishwasher was hooked up to liquid detergent and rinse aid.The facility has a two-compartment sink which can be used for washing, rinsing and sanitizing.Ensure the dishwasher is repaired and dispense sanitizing solution. Meanwhile, use the two-compartment sink for dishwashing.
    • 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?
      • A pest control program is not available. Ensure pest control program is available. Ensure the checklist is completed once a month and available onsite.
    • 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 ventilation system is not functional.Ensure the ventilation system is repaired.
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