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Fort Vermilion Arena - Concession

5001 44 Avenue Fort Vermilion AB T0H 1N0 · Food - General

Official record from Alberta →

Inspection summary

Fort Vermilion Arena - Concession has been inspected once by Alberta Health Services (Environmental Public Health), on July 14, 2026. The most recent inspection, on July 14, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 July 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 14, 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)?

  • 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 July 14, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

1 inspection

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers inside fridge or freezer for operator to visualize fridge or freezer temperatures. Ensure cooler, freezer temperatures recorded daily during operating hours. Reach- in coolers was measured at 4 C, 4C; chest freezers: -32 C, -20 C, -21 C < 18 C. All temperatures of the refrigeration units were measured to be adequate during the inspection.COMMENTS FROM 2021-09-16 INSPECTION:Freezer/cooler units were not equipped with thermometers for monitoring food storage temperature. Options discussed with operators were: (1) Installing fridge thermometers in each unit to monitor temperature. (2) Obtaining a radar/infrared thermometer and using it to check and record unit temperatures daily. (3) Temperature monitoring log template will be provided via email to operator. All temperatures were measured to be adequate at the time of inspection. COMMENTS FROM 2022-01-28 INSPECTION REPORT:All temperatures of the refrigeration units were measured to be adequate during the inspection. The operator had an infrared thermometer gun to check for refrigeration temperatures. Temperature monitoring/logs/recordings were not provided during the inspection. A copy of the temperature monitoring sheet was provided during the inspection, which requires to be conducted and completed three times daily (opening, after a lunch/dinner rush, and closing).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • (1) There were no test strips available on-site during the inspection for the bleach/chlorine sanitizer solution. Please obtain a chlorine test strip that is able to measure a chlorine concentration of 100 ppm.**OBTAIN TEST STRIPS.
    • 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 light fixture in the upright cooler (Pepsi Cooler) was not shatterproof and/or equipped with a shatterproof cover. **REPLACE THE LIGHT FIXTURE WITH A SHATTERPROOF LIGHT OR EQUIP THE EXISTING LIGHT WITH A SHATTERPROOF COVER.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Microwave inside requires a thorough cleaning. Observed sauce splattered all over inside the microwave at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A copy of Cleaning Schedule left at the facility preparation counter for operator to use at the time of inspection.COMMENTS FROM THE PREVIOUS INSPECTION:(1) There was no cleaning schedule provided during the inspection. A copy of the Cleaning Schedule Template was provided during the inspection; another copy will be provided with this report. A document entitled Introduction to Sanitation Program will be provided with this report. The operators are required to create/develop a cleaning schedule and written sanitation procedures from this templates for the facility.**DEVELOP AND COMPLETE A CLEANING SCHEDULE & WRITTEN SANITATION PROCEDURES.

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