Fawcett Community Hall
SE 20-64-1 W5 Fawcett AB T0G 0Y0 · Food - General
Inspection summary
Fawcett Community Hall has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on February 11, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
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 December 13, 2023. 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.
4 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- No chlorine residual was obtained from the low temperature type of dishwasher as the sanitizer pump was not spinning to pump the sanitizer into the dishwasher. The dishwasher must be examined by a technician. Ensure that a minimum of 50ppm chlorine residual be obtained from the dishwasher after each cycle is completed. The manager advised that no functions have been booked in the kitchen until Jan, 2024. Discussed with the manager that in case kitchen is booked, dishes and utensils can be washed and rinsed in the dishwasher; then, they must be manually sanitized in the sink with an approved sanitizing solution such as a 100ppm bleach solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?