Kelsey Community Hall
1920 Main Street Kelsey AB T0B 2K0 · Food - General
Inspection summary
Kelsey Community Hall has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on October 6, 2026, recorded 3 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 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 once on October 6, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3 times across 2 separate inspections, most recently on October 6, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was dispensing 0 ppm chlorine. Please repair the dishwasher.2 compartment sink is available for manual dishwashing.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples are not being collected routinely. Please submit weekly water samples for the next 6 weeks and then scale back to monthly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Observed four (4) water stained ceiling tiles in the kitchen to the left of the mechanical dishwasher - confirmed that the roof leak previously has been fully addressed and therefore you can move forward and remove and replace the water stained ceiling tiles with new ones.2) The existing stove does not have a domestic kitchen exhaust hood to capture grease and grease vapors. As discussed, would discourage the cooking of any bacon and eggs and limit to just boiling water or reheating foods only.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Observed four (4) water stained ceiling tiles in the kitchen to the left of the mechanical dishwasher - confirmed that the roof leak previously has been fully addressed and therefore you can move forward and remove and replace the water stained ceiling tiles with new ones.2) The existing stove does not have a domestic kitchen exhaust hood to capture grease and grease vapors. As discussed, would discourage the cooking of any bacon and eggs and limit to just boiling water or reheating foods only.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?