Marian Wolitski Arena
910C Stoney Point Road Wabasca AB T0G 2K0 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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 chlorine test strips were available on site to monitor the concentration of chlorine sanitizer. Inspector left a few test strips.Ensure that test strips for the chosen sanitizer is available on site and that staff regularly monitor the concentration.**Update (April 2, 2025): Chlorine test strips were not observed in the facility during the inspection.**Update (June 13, 2025): There are still no sanitizer test strips available in the kitchen.**Update (October 22, 2025): There are still no sanitizer test strips available in the kitchen.**THIS IS A REPEAT VIOLATION
- 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 next to hand washing sink was observed to be out of operation. Batteries were missing from the dispenser and the paper towel roll sitting directly on the counter. Ensure paper towel dispensers are adequately stocked and maintained in good repair. All hand sinks shall be adequately stocked with hand washing supplies for proper hand hygiene.
- 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?
- The food handling permit on display was noted to be expired. Ensure that the current food handling permit is on display in a location visible to the public.**Update (June 13, 2025): Expired food handling permit was still on display at the facility.**Update (October 22, 2025): A valid Food Handling Permit was not observed anywhere in the facility. **THIS IS A REPEAT VIOLATION
- 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
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A white digital food grade probe thermometer was observed to be non-functional. The kitchen must be equipped with a functional food grade probe thermometer to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.**Update (June 13, 2025): The above noted thermometer was observed to be removed/missing from the kitchen. While there is no active food handling occurring, a functional food grade probe thermometer must be available when food handling occurs.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on site to monitor the concentration of chlorine sanitizer. Inspector left a few test strips.Ensure that test strips for the chosen sanitizer is available on site and that staff regularly monitor the concentration.**Update (April 2, 2025): Chlorine test strips were not observed in the facility during the inspection.**Update (June 13, 2025): There are still no sanitizer test strips available in the kitchen.
- 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?
- The food handling permit on display was noted to be expired. Ensure that the current food handling permit is on display in a location visible to the public.**Update (June 13, 2025): Expired food handling permit was still on display at the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill and deep fryer was observed to have a visible build-up of grease. Ensure that range hood is cleaned more frequently and maintained in a clean and sanitary condition.**Update (June 13, 2025): The ventilation range hood above the grill and deep fryer was observed to still have a visible build-up of grease. The service sticker on the range hood indicates that its' next service date should be completed in June 2025.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A white digital food grade probe thermometer was observed to be non-functional. The kitchen must be equipped with a functional food grade probe thermometer to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on site to monitor the concentration of chlorine sanitizer. Inspector left a few test strips.Ensure that test strips for the chosen sanitizer is available on site and that staff regularly monitor the concentration.**Update (April 2, 2025): Chlorine test strips were not observed in the facility during the 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?
- The food handling permit on display was noted to be expired. Ensure that the current food handling permit is on display in a location visible to the public.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation range hood above the grill and deep fryer was observed to have a visible build-up of grease. Ensure that range hood is cleaned more frequently and maintained in a clean and sanitary condition.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 mechanical dishwasher was noted to be in disrepair. The operator will complete manual dishwashing following wash, rinse, and sanitize steps.Ensure that every equipment is maintained in good repair. Staff should routinely check high temperature sanitization step with a waterproof probe thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on site to monitor the concentration of chlorine sanitizer. Inspector left a few test strips.Ensure that test strips for the chosen sanitizer is available on site and that staff regularly monitor the concentration.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared on site for surface sanitization. Inspector demonstrated preparation of chlorine solution with bleach that was available on site during inspection.Ensure that chlorine solutions at concentration between 100 and 200 ppm are prepared for dishwashing and sanitization of all food contact surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was noted to be in disrepair. The operator will complete manual dishwashing following wash, rinse, and sanitize steps.Ensure that every equipment is maintained in good repair. Staff should routinely check high temperature sanitization step with a waterproof probe thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available on site to monitor the concentration of chlorine sanitizer. Inspector left a few test strips.Ensure that test strips for the chosen sanitizer is available on site and that staff regularly monitor the concentration.
- 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?
- No pest control records are available on site. AHS pest control checklist template was provided to the operator via email.
- 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?
- The food handling permit on display was noted to be expired. Ensure that the current food handling permit is on display in a location visible to the public.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?