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Good Samaritan Mission

SE 12-67-22 W4 County of Athabasca AB · Food - General

Official record from Alberta →

Inspection summary

Good Samaritan Mission has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 13, 2025, found no infractions.

3 of 6 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.

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 2 times on November 29, 2023. 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 4 times across 3 separate inspections, most recently on August 8, 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?

  • 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 2 times across 2 separate inspections, most recently on May 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 November 29, 2023. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • A water sample result from Aug 5 shows the presence of Coliform bacteria.Discussed the results with the operator and advised to re-sample.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water pressure on the handwashing sink is inadequate.Ensure that the sink is repaired to have proper water pressure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Tables near the outside window is noted to have buildup of grime and dust.2.A bin holding utensils near the window has heavy grime and dust. 3.An under the counter container holding utensils and unwrapped aluminum foil is noted to have buildup of debris and is cluttered.4.The food donation storage bins in the warehouse are noted to have buildup of dirt and debris. 1-2.Ensure that the indicated items are cleaned and sanitized.3.Ensure that utensils are stored properly to prevent contamination. Aluminum foil must be kept in original packaging or a container to prevent buildup of dust and debris.4.Ensure that the bins are cleaned regularly.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a bleach sanitizer solution at 200 ppm is available for kitchen surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available to measure sanitizer concentration. Test strips must be obtained to ensure bleach sanitizer concentration is measured and maintained at 100-200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser above the handwashing sink is empty. Ensure that paper towels are available in the dispenser at all times. Operator replaced paper towels during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing under the sink is noted to be leaking. Ensure the leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The microwave has buildup of grime and food debris. 2.A large cutting board is noted to have food debris and does not appear to have been washed and sanitized.1-2.Ensure that the microwave and cutting boards are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A container with disposable utensils is heavily dirty and stained.2.Utensil bins are noted to have buildup of debris and are not clean.1-2.Ensure the indicated items are cleaned and sanitized.
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