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Fort Saskatchewan Boys and Girls Club - Kitchen

10090 93 Avenue Fort Saskatchewan AB T8L 4C8 · Food - General

Official record from Alberta →

Inspection summary

Fort Saskatchewan Boys and Girls Club - Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on June 30, 2025, found no infractions.

1 of 2 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 2 times on July 24, 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 July 24, 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?

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

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer was prepared for the kitchen at the time of inspection. The facility will be using bleach/chlorine solution as sanitizer. Education was provided on how to prepare 100ppm bleach sanitizer solution (half teaspoon of unscented bleach per liter of water).Ensure a sanitizer solution is prepared and made available at the kitchen. Please note that sanitizer spray bottles must be labelled indicating its content. If spray bottles are to be used, single wipe cloths or paper towels should be used. If cleaning cloths are to be re-used, they must be stored in a bucket of 100ppm bleach solution when not in use.
    • 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 chlorine test strips to measure the concentration of sanitizer solutions.
    • 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 available. The PHI gave the operator a copy of the AHS pest control template.Please implement and maintain a monthly pest control, ensure records are always kept for review during inspection.

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