Lakeview Sports Centre
102 Opportunity Drive Wabasca AB T0G 2K0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The kitchen's high-temperature dishwasher is not functioning properly. Public Health Inspector and staff made various attempts to run the dishwasher, however, it was unable to run a complete cycle. In the interim, manual dishwashing method must be completed in the various two-compartment sinks equipped in the kitchen. Manual dishwashing method: Scrape, Wash, Rinse, Sanitize by immersion in an approved sanitizer (Chlorine = 100 ppm, QUATS = 200 ppm, Iodine = 25 ppm) for 2 minutes and then air dried. **Update (April 22, 2026): The dishwasher is still not functioning properly. Kitchen operator and Public Health Inspector attempted to turn on the dishwasher and run a cycle, however, the dishwasher would not run when started. **NOTE: Public Health Inspector contacted kitchen operator via phone call after the dishwasher had been left on for a few hours after the inspection. Operator attempted to run the dishwasher while on the phone and confirmed that the dishwasher is still not functioning properly and stopping mid-cycle.Investigate the issue and ensure that the dishwasher is serviced or repaired as required for its maintenance.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chemical feeder (QUATS) equipped in the 2-compartment sink at the back of the kitchen was tested, and observed to have no chemical feeding into the sanitizing compartment. In the interim, kitchen must manually pour and dilute an approved sanitizer (Chlorine = 100 ppm, QUATS = 200 ppm, Iodine = 25 ppm) into the sanitizing compartment of the sink following the chosen sanitizer's manufacturer's instructions for use. **Update (April 22, 2026): The chemical feeder equipped at the back of the kitchen is still not feeding chemical into the sanitizing compartment. The chemical line is not drawing sanitizer (QUATS) from the sanitizer bucket (QUATS). Public Health Inspector tested the sanitizer solution in the sink with test strips, which verified a concentration of 0 PPM. Operator indicated they would follow up with facility maintenance check on the chemical feeder.Investigate the issue and ensure that the chemical feeder is serviced or repaired as required for its maintenance.
- 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
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The kitchen's high-temperature dishwasher is not functioning properly. Public Health Inspector and staff made various attempts to run the dishwasher, however, it was unable to run a complete cycle. In the interim, manual dishwashing method must be completed in the various two-compartment sinks equipped in the kitchen. Manual dishwashing method: Scrape, Wash, Rinse, Sanitize by immersion in an approved sanitizer (Chlorine = 100 ppm, QUATS = 200 ppm, Iodine = 25 ppm) for 2 minutes and then air dried. **Update (April 22, 2026): The dishwasher is still not functioning properly. Kitchen operator and Public Health Inspector attempted to turn on the dishwasher and run a cycle, however, the dishwasher would not run when started. **NOTE: Public Health Inspector contacted kitchen operator via phone call after the dishwasher had been left on for a few hours after the inspection. Operator attempted to run the dishwasher while on the phone and confirmed that the dishwasher is still not functioning properly and stopping mid-cycle.Investigate the issue and ensure that the dishwasher is serviced or repaired as required for its maintenance.
- 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?
- Various Orkin rodent traps were observed in the kitchen. Operator could not produce most recent pest control records for review when requested. Operator indicated they would follow up with Orkin Pest Control to verify if they still come to service the facility. Even when pests are not evident, a pest control monitoring program must be in place. Pest control records must be documented and maintained monthly at minimum, and available for review when requested by a Public Health Inspector.**Note: No evidence of pests or pest activity were observed at the time of inspection.**Update (April 22, 2026): Operator indicated that Orkin Pest Control does not come to service the facility. Please ensure the AHS Pest Control Checklist is completed for the month of April and sent to Public Health Inspector for review/verification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chemical feeder (QUATS) equipped in the 2-compartment sink at the back of the kitchen was tested, and observed to have no chemical feeding into the sanitizing compartment. In the interim, kitchen must manually pour and dilute an approved sanitizer (Chlorine = 100 ppm, QUATS = 200 ppm, Iodine = 25 ppm) into the sanitizing compartment of the sink following the chosen sanitizer's manufacturer's instructions for use. **Update (April 22, 2026): The chemical feeder equipped at the back of the kitchen is still not feeding chemical into the sanitizing compartment. The chemical line is not drawing sanitizer (QUATS) from the sanitizer bucket (QUATS). Public Health Inspector tested the sanitizer solution in the sink with test strips, which verified a concentration of 0 PPM. Operator indicated they would follow up with facility maintenance check on the chemical feeder.Investigate the issue and ensure that the chemical feeder is serviced or repaired as required for its maintenance.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The kitchen's high-temperature dishwasher is not functioning properly. Public Health Inspector and staff made various attempts to run the dishwasher, however, it was unable to run a complete cycle. In the interim, manual dishwashing method must be completed in the various two-compartment sinks equipped in the kitchen. Manual dishwashing method: Scrape, Wash, Rinse, Sanitize by immersion in an approved sanitizer (Chlorine = 100 ppm, QUATS = 200 ppm, Iodine = 25 ppm) for 2 minutes and then air dried. Investigate the issue and ensure that the dishwasher is serviced or repaired as required for its maintenance.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The electric paper towel dispenser for the hand-washing station at the back of the kitchen (to the right of the kitchen exterior doors) is not working properly and unable to dispense paper towel. Operator indicated that the paper towel dispenser battery may be dead. All hand-washing stations in a commercial food facility shall be adequately stocked at all times for proper hand hygiene.**Note: There is another functional electric paper towel dispenser in close proximity to the hand-washing station
- 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?
- Various Orkin rodent traps were observed in the kitchen. Operator could not produce most recent pest control records for review when requested. Operator indicated they would follow up with Orkin Pest Control to verify if they still come to service the facility. Even when pests are not evident, a pest control monitoring program must be in place. Pest control records must be documented and maintained monthly at minimum, and available for review when requested by a Public Health Inspector.**Note: No evidence of pests or pest activity were observed at the time of inspection.
- 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?
- Expired Food Handling Permit was observed to be displayed in the kitchen. Operator printed new Food Handling Permit and posted it the wall during the inspection.Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chemical feeder (QUATS) equipped in the 2-compartment sink at the back of the kitchen was tested, and observed to have no chemical feeding into the sanitizing compartment. In the interim, kitchen must manually pour and dilute an approved sanitizer (Chlorine = 100 ppm, QUATS = 200 ppm, Iodine = 25 ppm) into the sanitizing compartment of the sink following the chosen sanitizer's manufacturer's instructions for use. Investigate the issue and ensure that the dishwasher is serviced or repaired as required for its maintenance.
- 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
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)?
- QUATS sanitizer is fed through the two-compartment sink in the back of the kitchen. There are no test strips available to verify the concentration of the chosen sanitizer. Obtain test strips for the chosen sanitizer to ensure adequate concentrations are maintained for effective sanitization of food contact surfaces and dishwashing at this facility.**Note: Operator ordered the correct test strips during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was out of paper towel. Operator replaced with a new roll of paper towels during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management 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)?
- Test strips to monitor concentration of chemical sanitizer (QUAT) for dishwashing and surface disinfection were not available on site. Ensure that working monitoring device is available onsite to ensure adequate concentration of sanitizer solutions, and that staff regularly monitor concentration for effective disinfection of dishes, utensils, and other surfaces.Update (January 22, 2024): Test strips remain unavailable on site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside the microwave was noted to be unclean with food debris. Ensure that all food contact surfaces are maintained in a hygienic manner.Update (January 22, 2024): Surfaces inside the microwave is unclean with food debris noted.
- 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
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)?
- Test strips to monitor concentration of chemical sanitizer (QUAT) for dishwashing and surface disinfection were not available on site. Ensure that working monitoring device is available onsite to ensure adequate concentration of sanitizer solutions, and that staff regularly monitor concentration for effective disinfection of dishes, utensils, and other surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Inside the microwave was noted to be unclean with food debris. Ensure that all food contact surfaces are maintained in a hygienic manner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?