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Eastwood Community League

11803 86 Street NW Edmonton AB T5B 3J9 · Food - General

Official record from Alberta →

Inspection summary

Eastwood Community League has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on April 10, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on March 16, 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 2 times across 2 separate inspections, most recently on January 22, 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?

  • 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 once on December 13, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on December 13, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **March 16, 2026 - Violation was still outstanding and no valid chlorine test strips were available onsite. Chlorine wipes and chlorine/bleach containers were available. Bottles of bleach (chlorine) obtained.-Chlorine test strips not available. Test strips must be available to ensure sanitizer concentration is maintained at minimum levels to ensure proper killing of germs - chlorine concentration must be at a minimum of 100 ppm. The mechanical dishwasher was not functional. A sign was placed on the machine indicating this. There are no plans to use the dishwasher in the near future. It is recommended that only single use disposable utensils and dishes be provided to function attendees, if the 2 compartment sink is only available. If wanting to have re-useable utensils and dishes for function attendees use the 3 compartment sink in the basement.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bottles of bleach (chlorine) obtained.-Chlorine test strips not available. Test strips must be available to ensure sanitizer concentration is maintained at minimum levels to ensure proper killing of germs - chlorine concentration must be at a minimum of 100 ppm. The mechanical dishwasher was not functional. A sign was placed on the machine indicating this. There are no plans to use the dishwasher in the near future. It is recommended that only single use disposable utensils and dishes be provided to function attendees, if the 2 compartment sink is only available. If wanting to have re-useable utensils and dishes for function attendees use the 3 compartment sink in the basement.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Paper towel dispenser by handwash sink in kitchen was empty. Paper towel dispenser must be refilled to allow for proper and convenient drying of hands.
    • 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?
      • -There were some cockroaches observed in one of the traps in the kitchen. It was indicated that the facility was visited by Abell pest control and they had just sprayed yesterday and that additional sprays are scheduled. -Pest control records were not available at time of inspection.E-mail pest control records from Abell to the undersigned inspector. Ensure regular pest monitoring and control measures are in place. Keep records on site for review and verification.-The basement exit door leading to the outside had a gap long the bottom. Adjust or replace the sweep so that there is a proper seal, so that no light is visible shining through when the door is closed. Gaps may allow for entry of pests. For effective pest control, you must focus on removing or making food sources inaccessible; keeping the facility clean and organized to remove hiding/nesting places; keeping everything dry; and sealing off holes and potential access points. Regular monitoring is required as well as control measures. Picture received of cleaning conducted to remove mouse droppings mentioned in previous report.
  4. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Thermometers were not available to measure temperature of cooler and for cooking/hot holding. Obtain thermometers as you must regularly measure and monitor the cooler temperature to ensure it stays below 4 degrees C or less. Cooking temperatures/hot holding must also be monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Bleach (chlorine) was not available. Obtain non-scented household bleach (chlorine). This must be available to be able to properly sanitize equipment and surfaces. -Chlorine test strips not available. Test strips must be available to ensure sanitizer concentration is maintained at minimum levels to ensure proper killing of germs - chlorine concentration must be at a minimum of 100 ppm. -The mechanical dishwasher was not functional. A sign was placed on the machine indicating this. There are no plans to use the dishwasher in the near future. It is recommended that only single use disposable utensils and dishes be provided to function attendees, if the 2 compartment sink is only available. If wanting to have re-useable utensils and dishes for function attendees use the 3 compartment sink in the basement.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Paper towel dispenser by handwash sink in kitchen was empty. Paper towel dispenser must be refilled to allow for proper and convenient drying of hands.
    • 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?
      • -There were some cockroaches observed in one of the traps in the kitchen. It was indicated that the facility was visited by Abell pest control and they had just sprayed yesterday and that additional sprays are scheduled. -Pest control records were not available at time of inspection.E-mail pest control records from Abell to the undersigned inspector. Ensure regular pest monitoring and control measures are in place. Keep records on site for review and verification.-Mouse droppings were observed in the following areas: in the corners of the lower kitchen cabinets; in the corners of the large storage room with windows; in the crawlspace under the stairs for the small storage area beside the kitchen; in the lower cabinets in the basement dishwashing room; in the basement corner storage room; in the basement storage room in the narrow corridor where extra chairs were stored in front of the door.-There was a dead mouse observed in the basement storage room in the narrow corridor where extra chairs were stored in front of the door.The above areas must be thoroughly cleaned and disinfected. Wear appropriate personal protective equipment while doing so. Monitor these activities closely and ensure control measures are in place. -The basement exit door leading to the outside had a gap long the bottom. Adjust or replace the sweep so that there is a proper seal, so that no light is visible shining through when the door is closed. Gaps may allow for entry of pests. For effective pest control, you must focus on removing or making food sources inaccessible; keeping the facility clean and organized to remove hiding/nesting places; keeping everything dry; and sealing off holes and potential access points. Regular monitoring is required as well as control measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -There was clutter such as garbage, construction equipment and miscellaneous items in the following areas: the large storage room upstairs with the large windows; the office; storage rooms in the basement. Clutter must be reduced and areas above must be organized to prevent attracting pests and to allow for easier monitoring/cleaning. -The following areas had a build up of food, stagnant water and debris and must be cleaned: the small cooler in the large storage room upstairs with the large windows; the 3 compartment sink in the basement; the mop bucket in the basement dishwashing room.The above areas must be thoroughly cleaned and kept dry to prevent attracting pests. It was indicated Molly Maid is contracted to do cleaning of the whole building once a week on Thursdays.

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