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Northwestern Polytechnic - Fairview Campus Notley Square Lounge

11235 98 Avenue Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Northwestern Polytechnic - Fairview Campus Notley Square Lounge has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 2, 2025. The most recent inspection, on April 22, 2025, found no infractions.

1 of 2 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.

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 April 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on April 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on April 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 2, 2025. For example: 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?

  • 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 once on April 2, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was observed left on the countertop.Cloths used for wiping food contact surfaces must be stored in a sanitizer solution when not in use.Ensure wiping cloths are kept in a sanitizer pail with a properly prepared sanitizing solution at the correct concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.No AHS-approved sanitizing solution available on-site.Ensure an AHS-approved sanitizing solution is available on-site and used to sanitize dishes and utensils.2.No test strips available to verify the concentration of the sanitizing solution.Ensure appropriate test strips are available on-site to verify the concentration of the sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Washed, rinsed, and sanitized utensils and equipment were observed placed on a dish cloth on the counter beside the dishwashing sink.Ensure that sanitized utensils are placed directly on the cleaned and sanitized counter surface for air drying. The counter must be sprayed with an approved sanitizing solution prior to placing clean items for drying. Avoid using cloth towels under clean utensils, as they can harbor bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the hand sink.The Public Health Inspector provided paper towels from storage to ensure proper hand drying.Ensure the hand sink is always supplied with liquid soap, hot and cold running water, and single-use paper towels.
    • 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?
      • No food handling permit was posted on-site.Please ensure the permit is posted in a location that is clearly visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager Brandon has completed food safety training and oversees the kitchen operations. However, the AHS Basic Food Safety Course is required for all students or employees handling food.Email a copy of Brandon’s food safety certificate for verification.Ensure the employee completes the AHS Basic Food Safety Course.A printed copy of the certificate must be available on-site and accessible online for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Microwave was not maintained in a sanitary condition. Food debris was found inside the microwave.Ensure the microwave is cleaned and sanitized regularly. Wipe the interior surfaces first to remove food debris, followed by a second wipe using an AHS-approved sanitizer to sanitize the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed on the stainless steel countertop.At the time of inspection, the bar was not in operation, indicating that the debris remained from the previous day and the area had not been cleaned after use.Ensure the kitchen is thoroughly cleaned after each use, including all countertop surfaces—both the stainless steel table and the counter beside the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning log is not up to date.Ensure the cleaning log is regularly updated and that records are maintained on-site for verification. Ensure temperature log is completed along with cleaning log.
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