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Langdon Firehouse

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

Official record from Alberta →

Inspection summary

Langdon Firehouse has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on January 5, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on November 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on January 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on November 10, 2025. For example: Do food handlers ensure that food is protected from contamination (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.

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.

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