Kingman Community Hall
1012 2 Avenue Kingman AB T0B 2M0 · Food - General
Inspection summary
Kingman Community Hall has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on September 23, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions.
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 3, 2023. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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.
3 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- 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)?
- Noted that the Hobart mechanical dishwasher previously located in the bar/serving area has now been installed in the kitchen.The mechanical dishwasher utilizes hot water for the final sanitizing step and our Department would recommend the purchase of a digital thermometer to measure the temperature for the final sanitizing step which should reach 82 C (180 F) for commercial dishwashers.The thermometer purchased should be made available for patrons utilizing the kitchen for their use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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