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Eaglemont Christian Church - Kitchen

5002 62 Street Beaumont AB T4X 1V5 · Food - General

Official record from Alberta →

Inspection summary

Eaglemont Christian Church - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on December 9, 2024, found no infractions.

1 of 3 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.

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 4 times across 2 separate inspections, most recently on November 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 30, 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 2 separate inspections, most recently on November 13, 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?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer was observed at the time of inspection.Please obtain an approved sanitizer. 100ppm Unscented bleach or 200ppm Quat solution can be used as sanitizer. Obtain the applicable test strips to measure the concentration.
    • 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 were not observed. Please obtain test strips based on the approved sanitizer in use at the facility. If you are obtaining chlorine test strips for bleach solution, please ensure chlorine test strips for restaurants are obtained.
    • 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 kitchen exhaust system/hood appeared unclean. Grease deposits were observed. No cleaning sticker was observed on the hood. Please contact a professional cleaning company to ensure the exhaust system and hood are cleaned.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer was observed at the time of inspection.Please obtain an approved sanitizer. 100ppm Unscented bleach or 200ppm Quat solution can be used as sanitizer. Obtain the applicable test strips to measure the concentration.
    • 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 were not observed. Please obtain test strips based on the approved sanitizer in use at the facility. If you are obtaining chlorine test strips for bleach solution, please ensure chlorine test strips for restaurants are obtained.
    • 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?
      • Pest control records were not observed. A checklist was given to the manager during inspection. Education was provided on the importance of monthly pest control.Please ensure monthly pest control is implemented and records kept for review during inspection.
    • 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 kitchen exhaust system/hood appeared unclean. Grease deposits were observed. No cleaning sticker was observed on the hood. Please contact a professional cleaning company to ensure the exhaust system and hood are cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Some light tubes were burnt out. - Lighting appeared insufficient at the dishwashing and back dry storage area in front of the walk-in cooler.Please replace the burnt-out light tubes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Light covers, ceiling vents and some ceiling tiles were unclean. Dirt and debris were observed. - Some containers around the dishwashing sink and dishwasher area appeared dusty.Please clean these areas and ensure the facility is maintained in a sanitary condition.

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