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High Level Native Friendship Centre Society

11000 95 Street High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

High Level Native Friendship Centre Society has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on November 19, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. 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 2 times across 2 separate inspections, most recently on February 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 February 8, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 8, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High-temp mechanical dishwasher (Hobart brand) final rinse cycle on dishes was measured at 41 C. It has to be at least 71 C on dishes. On dial at least 180F (82 C).Fix this unit and contact undersign PHI once it is fixed. In the meantime, use Manual two-compartment dishwashing methods. Wash/Rinse at first compartment. Sanitize washed and rinsed wares at second compartment with at least 100 ppm chlorine (1 oz bleach + 1 gallon of water provides at least 100 ppm chlorine sanitizer) sanitizer strength for at least 2 minutes. Air dry afterwards.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High-temp mechanical dishwasher (Hobart brand) final rinse cycle on dishes was measured at 41 C. It has to be at least 71 C on dishes. On dial at least 180F (82 C).Fix this unit and contact undersign PHI once it is fixed. In the meantime, use Manual two-compartment dishwashing methods. Wash/Rinse at first compartment. Sanitize washed and rinsed wares at second compartment with at least 100 ppm chlorine (1 oz bleach + 1 gallon of water provides at least 100 ppm chlorine sanitizer) sanitizer strength for at least 2 minutes. Air dry afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • paper towels empty at hand sink. Operator put a roll of new paper towels at the time of inspeciton.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current permit emailed to Amanda. Operator sent a text to her and requested her to have a copy for the site. Posted Food Handling Permit, 2022.

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