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Launch Pad Trampoline Park - Concession

6142 50 Street NW Edmonton AB T6B 2N7 · Food - General

Official record from Alberta →

Inspection summary

Launch Pad Trampoline Park - Concession has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on February 11, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 4 separate inspections, most recently on June 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 7, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times across 2 separate inspections, most recently on April 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • No test strips were present to verify QUAT sanitizer. Spray bottles are kept for days/weeks and need to be checked on an ongoing basis.Ensure QUAT test strips are available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chemical testing equipment is not available for measuring sanitizing agent concentrations. Please ensure QUAT test strips are available for verification of sanitizer concentration.
  4. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were present to verify QUAT sanitizer. Spray bottles are kept for days/weeks and need to be checked on an ongoing basis.Ensure QUAT test strips are available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chemical testing equipment is not available for measuring sanitizing agent concentrations. Please ensure QUAT test strips are available for verification of sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The cupboards at the front end of the construction had a build up of debris on the drawers and inside. Please clean and ensure this is part of daily cleaning procedures.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were present to verify QUAT sanitizer. Spray bottles are kept for days/weeks and need to be checked on an ongoing basis.Ensure QUAT test strips are available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chemical testing equipment is not available for measuring sanitizing agent concentrations. Please ensure QUAT test strips are available for verification of sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working.
  6. 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)?
      • No test strips were present to verify QUAT sanitizer. Spray bottles are kept for days/weeks and need to be checked on an ongoing basis.Ensure QUAT test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back two compartment was not sanitary. Since you are offering knifes to customers for things like cake cutting you are required to wash them in the two compartment sink using the two compartment sink method. Ensure the back sink is kept clean,

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