Jean Cote Community Centre
SW 1-80-22 W5 Jean Cote AB · Food - General
Inspection summary
Jean Cote Community Centre has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on February 26, 2025, recorded 2 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: 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 26, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 26, 2025. 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.
2 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Adequate chlorine test strips to confirm the concentration of the facility's chosen sanitizer solution were not available during the inspection.0-200 ppm chlorine test strips are needed for the kitchen to confirm sanitizer concentrations.Until test strips can be obtained, ensure that sanitizer solutions are mixed according to the information contained within the "How to mix an approved sanitizing solution" poster athttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 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?
- A copy of the facilities current food handling permit was not posted in a location that was visible to the public at the time of the inspection.Ensure that the current food handling permit is continuously posted in a location that is visible to the public.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- Adequate chlorine test strips to confirm the concentration of the facility's chosen sanitizer solution were not available during the inspection.0-200 ppm chlorine test strips are needed for the kitchen to confirm sanitizer concentrations.Until test strips can be obtained, ensure that sanitizer solutions are mixed according to the information contained within the "How to mix an approved sanitizing solution" poster at https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?