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Fallis Community Hall

53301 Range Road 52 Fallis AB T0E 0V0 · Food - General

Official record from Alberta →

Inspection summary

Fallis Community Hall has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 20, 2026. The most recent inspection, on June 25, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 April 28, 2026. 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 February 20, 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 2 times on February 20, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 is a gap underneath the back door in the kitchen. Please ensure this gap is sealed to avoid entry of pests into the kitchen.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not present in the fridges and freezers. Ensure accurate thermometers are put in these areas so the temperatures can be easily monitored.
    • 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 is a gap underneath the back door in the kitchen. Please ensure this gap is sealed to avoid entry of pests into the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The faucet at the two-compartment sink in the kitchen is leaking. Ensure the leak is repaired2. There is an open space on the two-compartment sink (large circle opening). Ensure this area is sealed. 3. Bottom of cabinets near the floor in various areas are worn and not easily cleanable. Ensure those areas are resurfaced so they are smooth, non-absorbent and easily cleanable.4. The areas where the counter is sealed to the wall, paint is chipping and leaving debris on the counter. Ensure these areas are resurfaced so it is smooth and cleanable.5. The mop sink behind the bar area looks like it is made with bare wood. This is not a waterproof cleanable surface. There appears to be wood flooring next to the mop sink. Ensure the wood is resurfaced so it is smooth, non-absorbent to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • PHI observed multiple dead flies inside the light covers. Ensure the inside of the light covers are cleaned.
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