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Langdon Firehouse

4 - 716 Centre Street N Langdon AB T0J 1X1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk in freezer was dirty and required cleaning. Ensure this area is cleaned and added to a regular cleaning schedule.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer spray bottles in kitchen measured 0ppm. The quats sanitizer dispenser was adjusted during the inspection and bottles were refilled. Solution measured 200ppm when re-tested. Ensure sanitizer solutions are maintained at 200ppm quats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop was stored directly next to shelf containing clean dishes. Ensure mop is stored away from clean dishes to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops in some dry ingredients were stored directly in dry ingredient bin with handles contacting food. Ensure scoops are stored so that handles do not contact food in order to prevent contamination of bulk ingredients. This was corrected during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles and bottle of purple pinsol were not labelled. This was corrected during the inspection. Ensure all bottles are labeled correctly to avoid misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mushroom soup in steam table measured 50 degrees Celsius at time of inspection. Operator re-heated soup to 74 C during inspection and placed back into steam table. Food must be hot held above 60 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by server coffee/ice cream station did not have hot water. Repair hot water.*November 10, 2025 - There was a leak in hot water line, so pressure of hot water at this hand sink was very low. Operator was in process of repairing it during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors are worn in high traffic areas exposing unsealed cement. Ensure floors are sealed so that they are non-porous and easy to clean. *Cited again November 10, 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor of walk in freezer was dirty and required cleaning. Ensure this area is cleaned and added to a regular cleaning schedule.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Purple pinsol bottle was not labelled and degreaser was mislabeled. Ensure all chemicals are labeled correctly and that only food safe sanitizer is used for food contact surfaces and in food prep areas when food is present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by server coffee/ice cream station did not have hot water. Repair hot water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floors are worn in high traffic areas exposing unsealed cement. Ensure floors are sealed so that they are non-porous and easy to clean.
  4. 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?
      • Floors are worn in high traffic areas exposing unsealed cement. Ensure floors are sealed so that they are non-porous and easy to clean.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Pinesol was in a bottled labelled as Multi Quat. This was corrected during the inspection. Ensure all chemcals are labelled so their contents are known and so staff do not mistakenly use a non-food safe chemical such as Pinesol on food contact surfaces.
    • 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. Butcher block counter tops where dough is made and pizza is cut are worn and wood is porous. Fill any cracks and seal wood so that it is non-absorbent and easy to clean.2. Floors are worn in high traffic areas exposing unsealed cement. Ensure floors are sealed so that they are non-porous and easy to clean.