Indus Recreation Centre - Kitchen
225155A Range Road 281A Indus AB T1X 0H7 · Food - General
Inspection summary
Indus Recreation Centre - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on November 5, 2025, recorded 4 infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 once on November 5, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 November 5, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on November 5, 2025. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 March 18, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 November 5, 2025. 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
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The chlorine sanitizer spray bottle at the dishwashing area measured above 200ppm which is too strong. - Manager was instructed to discard and remake the sanitizing solution to the required food safe level of 100 ppm.2. The sanitizing spray bottles were incorrectly labelled, indicating 1 ounce (oz) of chlorine in 4 cups of water rather than ½ teaspoon of chlorine in 1 liter of water.- Remove and correctly label the bottles.Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the solution concentration of 100ppm using chlorine sanitizer test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were placed inside sugar and flour containers on food prep surface near the white stand up freezer.- Ensure that scoops are stored in such a manner that the scoop handles do not come in contact with food to prevent potential cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The white stand up freezer did not a thermometer placed in it. - Ensure all refrigerators have working thermometers and are monitored to maintain a temperature of 4 degrees Celsius or lower.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Three dead mice were found in a tin cat close to the back door.- Operator discarded dead mice.Ensure to monitor for pest activity and improve control measures where necessary.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing vinegar water was unlabeled. This was corrected during the inspection. Ensure all bottles are labelled so their contents are known.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions