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Frisco Community Hall

72080 Township Road 40 5A NW 34-40-7 W5 Clearwater County AB · Food - General

Official record from Alberta →

Inspection summary

Frisco Community Hall has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 17, 2025. The most recent inspection, on June 25, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. 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 4 times across 2 separate inspections, most recently on June 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 17, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach is available to create sanitizing solution. Please ensure a 100ppm solution is created and used for sanitizing food-contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high-temperature dishwasher was not in use at the time of the inspection.Please ensure a maximum-registering thermometer is obtained to ensure the dishwasher is able to reach at least 71C at the dish level prior to loading dishes. Log sheet has been provided.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach is available to create sanitizing solution. Please ensure a 100ppm solution is created and used for sanitizing food-contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high-temperature dishwasher was not in use at the time of the inspection.Please ensure a maximum-registering thermometer is obtained to ensure the dishwasher is able to reach at least 71C at the dish level prior to loading dishes. Log sheet has been provided.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Please ensure water samples are submitted monthly for bacteriological testing. Access number: 9014001
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure sanitation records are established for the procedure (eg. in the form of a checklist).Template has been provided.
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