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Memorial Presbyterian Church

5020 48 Street Sylvan Lake AB T4S 1C6 · Food - General

Official record from Alberta →

Inspection summary

Memorial Presbyterian Church has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 11, 2025. The most recent inspection, on September 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on September 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent dispenser has been removed from the commercial dishwasher and detergent is being dispensed in a manner not in accordance with manufacturer instructions. Solution was being added at 1/2 cup for every hour of use, and this will drain after one cycle. Dishwasher reached 74 C on the sanitizing cycle at dish level. Detergent and the commercial dishwasher must be used as intended. Please ensure the detergent is being automatically dispensed and in accordance with manufacturer's requirements.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer prepared in a spray bottle was at 800 ppm. Solution was diluted. Sanitizer concentrations that are too strong can cause chemical contamination and would require a rinse step. Please ensure sanitizer is mixed to 100 - 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer could be located. A probe thermometer is necessary to ensure the internal temperature of high-risk foods is verified to have reached a safe temperature to destroy pathogens. Please ensure a probe thermometer is provided for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent dispenser has been removed from the commercial dishwasher and detergent is being dispensed in a manner not in accordance with manufacturer instructions. Solution was being added at 1/2 cup for every hour of use, and this will drain after one cycle. Dishwasher reached 74 C on the sanitizing cycle at dish level. Detergent and the commercial dishwasher must be used as intended. Please ensure the detergent is being automatically dispensed and in accordance with manufacturer's requirements.
    • 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 could be located. Test strips are required to ensure sanitizer concentrations are within acceptable ranges. Please ensure chlorine sanitizer test strips are acquired. Strips must read in the 100 - 200 range or greater.
  4. Monitoring Inspection

    0 infractions

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