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Myrna Noyes Community Hall

63 Lakeshore Drive Sandy Beach AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

Myrna Noyes Community Hall has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 10, 2024. The most recent inspection, on January 29, 2026, found no infractions.

3 of 4 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 and Food temperature control.

The last 3 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 2 times on September 10, 2024. 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 September 10, 2024. 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 once on September 10, 2024. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food-grade sanitizer present in the kitchen or storage areas. Several different household "cleaners" were observed but do not meet the requirements of a sanitizer. PHI will provide information and options to the facility operator.The deadline to correct this violation is given as September 14 due to a scheduled public function on that date.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *OUTSTANDING FROM PREVIOUS ROUTINE INSPECTION*Analog thermometers should be present in all fridges to ensure that temperatures are maintained below 4 degrees.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *OUTSTANDING FROM PREVIOUS ROUTINE INSPECTION*- Test strips are needed to ensure sanitizer solutions are at proper concentrations. Test strips must be capable of measuring 100-200 ppm chlorine.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There is no record of water samples since the last routine inspection (May 2023). Please note that a condition of the facilities food handling permit is to ensure that QUARTERLY water samples are submitted for testing to ensure satisfactory bacteriological water quality.A water sample was collected by the health inspector during the routine inspection. The next sample is due during the 4th quarter of 2024 (October, November, or December).

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