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Heritage Centre

5012 49 Avenue Alberta Beach AB T0E 0A0 · Food - General

Official record from Alberta →

Inspection summary

Heritage Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on August 12, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 15, 2025. 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 January 30, 2024. 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 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 August 12, 2026. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A paper bowl was being used as a scoop in the bulk supply for flour. It was removed during the inspection.Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. A small, butane fuel canister was observed on the top shelf of the cupboard also used to store tea and coffee. This was moved to a new, appropriate location during the inspection. Please ensure that chemical storage is completely separated from food storage. 2. The bleach sanitizer bottle had an old label, but the label was falling apart. The bottle was re-labelled with a sharpie during the inspection to indicate its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large, glass-door refrigerator was measured to be 15C using an infrared thermometer at the time of inspection. A 9 mL coffee creamer was checked using a probe thermometer and was also 15C. The operator was given the instruction to discard all perishable food from the cooler. The cooler should be repaired prior to continued use.A reinspection will need to be scheduled to confirm the repair the cooler.
  4. Monitoring 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)?
      • A sample supply of chlorine test strips was provided.Facility will be required to purchase additional chlorine test strips for the purpose of monitoring sanitizer solution strength. The health inspector will provide links by email.

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