Eckville Curling Rink
5212 51 Street Eckville AB · Food - General
Inspection summary
Eckville Curling Rink has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 4, 2025. The most recent inspection, on March 5, 2026, recorded 1 infraction.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 March 5, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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.
2 inspections
- Monitoring 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)?
- Dishwashing is done in a two-compartment sink. Steps explained were washing in soap and water and then rinsing in hot water. Steps to be taken must be as follows: - Wash in soap and water- Rinse under warm running water- Either soak in a 100-200 ppm bleach solution for two minutes OR in hot water at 77 C (171 F) for two minutes. Temperature of water must be monitored on a thermometer to ensure it remains at or above 77 C for the two minutes. - air dryPlease ensure the sanitizing step is taken and solution is tested on the test strip.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
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