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Glendon RCMP Century Hall and Arena

5302 51 Avenue Glendon AB T0A 1P0 · Food - General

Official record from Alberta →

Inspection summary

Glendon RCMP Century Hall and Arena has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 3, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on February 12, 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)?

  • 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 2 times across 2 separate inspections, most recently on March 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 24, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 24, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An expired chlorine test strip was observed.Ensure valid chlorine test strips are available at all times to verify the concentration of the chlorine sanitizer.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge missing an internal thermometer. Ensure you have a thermometer inside the fridge for temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired. Ensure you have valid chlorine test strips for testing sanitizer solution.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available for surface cleaning. Ensure you have sanitizer solution of 100ppm chlorine or 200ppm QUAT for food surface sanitization.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge missing an internal thermometer. Ensure you have a thermometer inside the fridge for temperature monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips have expired. Ensure you have valid chlorine test strips for testing sanitizer solution.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Home prepared canned pickled garlic and carrot were noted in the facility. The operator indicated they were not being sold, but just stored in the facility. Only food from an approved sources are allowed in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pops were noted on the ground. Do ensure that all food is kept above the ground to prevent contamination.
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