New Pine Creek Hall
634041 Range Road 215 County of Athabasca AB T0G 0R0 · Food - General
Inspection summary
New Pine Creek Hall has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on September 25, 2025, recorded 4 infractions.
None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 across 2 separate inspections, most recently on September 25, 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)?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on September 25, 2025. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 4 times across 2 separate inspections, most recently on September 25, 2025. 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.
2 inspections
- Monitoring 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)?
- Bleach sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained to ensure dishwashing and sanitizer solutions used on surfaces is maintained at 100-200ppm.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water samples are not being submitted regularly for the facility. Ensure that water samples are submitted as per the condition of the food permit.
- 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?
- 1.Some mouse droppings are observed in the storage area.2.A dead and decomposed mouse is observed on a sticky trap in the bottom area of the bar cabinets.1.Ensure that the mouse droppings in the storage area are cleaned and the area is sanitized using bleach. A mouse trap must be set up in this area.2.Mouse traps must be checked regularly and discarded. Operator discarded the mouse trap containing the dead mouse during the insepction.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.The stainless steel fridge inside and outside areas are noted to have food debris and grime.2.The outside of the cabinets and drawers have buildup of grime.3.The plastic utensil storage unit has heavy buildup of grime. 1-3.Ensure that the indicated areas are cleaned and sanitized.
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach sanitizer test strips are not available. Ensure that bleach sanitizer test strips are obtained to ensure dishwashing and sanitizer solutions used on surfaces is maintained at 100-200ppm.
- 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?
- 1.Mouse droppings are noted on all the shelves in the bar cabinet facing the dining area. 2.Another cabinet in the kitchen near the cooler is noted to have some mouse dropping on the top where some items are stored and other insects, such as dead flies at the bottom of the cabinet. 1.Ensure that mouse droppings are cleaned and the area is cleaned and sanitized. Proper pest management and control must be in place by setting traps or contacting a pest management company. A pest control checklist will be provided to be completed by facility. 2.Ensure that all areas of the kitchen are checked and cleaned. Regular kitchen cleaning as well as pest control and monitoring need to be implemented.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1.The back counter areas in the kitchen are noted to have seals that are wearing away. 2.The area around the bar sink is noted to be not sealed properly. 1-2.Ensure that the indicated are properly sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Utensil trays are noted with buildup of food spatter and debris. Ensure that the utensil trays are cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?