Legal Curling Club - Concession
5105 48 Street Legal AB T0G 1L0 · Food - General
Inspection summary
Legal Curling Club - Concession has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on February 10, 2025, recorded 1 infraction.
1 of 4 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.
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.
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 5 times across 2 separate inspections, most recently on February 5, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 2 times across 2 separate inspections, most recently on February 10, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on February 5, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
4 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine and scoop were stored in the room with hot water tank. The ice scoop was not covered. Please ensure that the ice scoop was covered at all times to protect it from contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not observed in the facility. Please note one of the sanitizing solutions must be present in the facility at all times. The facility uses Quat solution. Please note that the quat solution at 200 ppm must be available in the facility whenever the facility is in operational state. The quat solution was prepared during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Proper manual dishwashing procedures were not being followed. The facility only has two sinks. One of the sinks is a designated hand washing sink. Teh facility has multiple tongs. The operator was advised to designate a container to store soiled dishes. Please be advised that all reusable dishes must be washed and sanitized every four hours when in continuous use or whenever they get contaminated. Please perform dishwashing once the facility is closed for public. Both sinks must be cleaned and sanitized using an approved sanitized before and after performing dishwashing. Wash soiled with soap and water and rinse with clean water in the first sink. Prepare a bleach solution at 100 ppm in the second sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. Air dry the dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine (bleach) test strips were not observed at the time of inspection.Please acquire chlorine test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The facility uses quat solution as a sanitizer. Test strips were not observed. Please acquire quat test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine and scoop were stored in the room with hot water tank. The ice scoop was not covered. Please ensure that the ice scoop was covered at all times to protect it from contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- A mechanical dishwasher was noted in the facility. A detergent line was not noted. The dishwasher has only one line connection which is connected to sanitizing solution. The sanitizing solution was noted to be diluted by using household bleach and water. The maximum temperature was noted to be at 64 degrees C at plate level. The mechanical dishwasher was not dispensing free chlorine after running it for multiple cycles. Please repair or replace this dishwasher as required. In the interim, please use single use disposable customer utensils to serve drinks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was noted that the facility was not monitoring the dishwasher concentration. Please ensure to use a test strip to test the concentration of free available chlorine and ensure it is being dispensed at 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?