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Peace Hills Bingo Hall Concession - Food

1003 - 3725 56 Street Wetaskiwin AB T9A 2V6 · Food - General

Official record from Alberta →

Inspection summary

Peace Hills Bingo Hall Concession - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on June 9, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 5 separate inspections, most recently on August 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 14, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 4 separate inspections, most recently on May 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on March 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 November 26, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures in the ceiling have accumulated dust and grease particles.Clean light fixtures and ensure they are maintained on a regular cleaning schedule.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • As per the date indicated on the inspection sticker, the internal cleaning of the ventilation hood is overdue, and the fire extinguisher tag is not current.Please ensure that the ventilation hood is serviced and maintained on a regular schedule to prevent fire hazards. Additionally, all fire extinguishers must be inspected and certified annually.Manager Sue from Peace Hills Bingo has confirmed that Runaway Fire and Safety is scheduled to service the fire extinguishers this coming Friday morning. Furthermore, Max Air Ducts is booked to complete the kitchen exhaust cleaning on Monday, June 8, 2026.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff indicated that a cleaning schedule is currently not in place. Please develop and implement a comprehensive cleaning schedule for review. The schedule must include all equipment, detailed cleaning instructions, and the chemicals used.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed stored directly on countertops. To prevent surface contamination, ensure all cleaning cloths are kept in a sanitizing solution when not in use.Corrected during inspection.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The prepared chlorine solution for surface sanitization was highly concentrated. Measured at 400 ppm.Operator diluted the solution up to 100 ppm.Violation was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the food packages were observed to be stored directly on the floor.Discussed with operator to make sure that food is stored atleast 15cm above the floor.Violation was corrected during the inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed and reviewed correct manual dishwashing procedures with the operator at the time of inspection.Dishes should be thoroughly scraped clean of food scraps, wash in the first compartment sink in detergent solution, rinse in the second compartment sink in clean potable water and then sanitized in the third compartment sink by immersion, for at least 2 minutes in a chlorine solution of 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • As per date of last cleaning on the sticker, the internal cleaning of hood is past due. Please ensure that ventilation hood is cleaned now and serviced on regular basis to prevent fire hazards.Manager informed that the exhaust cleaners will be here on Monday December 9/2024, so they will have an updated service sticker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One ceramic chipped plate is in use.Plate was discarded at the time of inspection.
  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips present.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryer has been cleaned.
  8. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An opened bottle of oyster sauce was stored at room temperature despite the label indicating that it should be refrigerated after opening. The sauce also had a best-before date of September 2022. The sauce was disposed of by the inspector. Please ensure all products that require refrigeration after opening are stored at <4C after opening. Also, pay close attention to best-before dates moving forward.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility uses spray bottles with bleach water and reusable cloths to sanitize surfaces in the kitchen. The cloths were observed sitting on the counters in the kitchen. If spray bottles are used, the surfaces must be wiped with disposable paper towel. An alternative method is preparing a bucket of sanitizer solution at 100ppm chlorine (bleach) and storing the cleaning cloths submerged in the solution while not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed during the inspection. Please ensure the kitchen is equipped with chlorine test strips for testing of sanitizer solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a build-up of grease on the floor under the deep-fryers. Please clean this area and ensure it is cleaned regularly moving forward.

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