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Jaycee Slo-Pitch Park - Green/Quad

1899 39 Avenue NE Calgary AB T2E 6W7 · Food - General

Official record from Alberta →

Inspection summary

Jaycee Slo-Pitch Park - Green/Quad has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 1, 2025. The most recent inspection, on May 26, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 May 26, 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 May 1, 2025. 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 2 separate inspections, most recently on May 26, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 May 26, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

2 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in the hot holding unit measured at 37*C. Staff was using hot holding unit to reheat the gravy. - Operator was instructed to reheat the gravy to 74*C. **Ensure cooked high risk food stored in cooler is reheated to 74*C before placing in hot holding unit. **Ensure hot holding units are for maintaining temperature at 60*C or above, not reheating the food.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety knowledge.**Ensure staff is provided the basic food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak was observed at the 2-compartment faucet. **Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Long white cutting board on prep cooler had multiple grooves, which are not easy to clean.**Please resurface or replace the board.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer spray bottle measured 1000 ppm. - Operator remade the chlorine sanitizer and tested 100 ppm. **Ensure chlorine sanitizer is kept at 100 ppm at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Minor leak was observed at the 2-compartment faucet. **Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Long white cutting board on prep cooler had multiple grooves, which are not easy to clean.**Please resurface or replace the board.
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