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Polish Veterans Hall & Senior Citizens Home - Community Hall

9203 144 Avenue NW Edmonton AB T5E 2H7 · Food - General

Official record from Alberta →

Inspection summary

Polish Veterans Hall & Senior Citizens Home - Community Hall has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on September 1, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 5 separate inspections, most recently on September 1, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on September 19, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on October 23, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 19, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 15, 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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Minor mouse droppings were present in the dry storage room, by the chest freezer. Please clean and disinfect the area. Investigate for any open gaps, cracks, etc and properly seal up the area.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden chopping board was observed with deep grooves. Please ensure all utensils and equipment are maintained in good condition. Regularly inspect utensils and equipment and replace them as needed. Corrected during inspection. The wooden chopping board was discarded.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test papers are observed. Ensure that bleach/chlorine test papers are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap dispenser is available at the handwashing sink. Ensure that a soap dispenser is provided at the handwashing sink.
    • 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?
      • No written pest control record is observed. Ensure that a written pest control record is completed and maintained onsite.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • Some mouse droppings were still present by the chest freezer in the dry storage room. Operator indicated that it will be addressed.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was at 15C. Cooked ground beef and Salami were discarded during inspection. Operator was asked to go through all food inside the unit and to discard items that were in doubt. Operator indicated that the walk in cooler was cold earlier in the morning. Going forward, a temperature log is needed to help monitor temperatures. A thermometer was inside the walk in cooler. Operator should refer to the thermometer for monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not turned on at the time, however, a new pail of chlorine sanitizer was available but was not hooked up to the unit.
    • 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?
      • Mouse droppings and a dead mouse were observed in the dry storage room by the chest freezer. Pest control plan should be increased for pest monitoring. Inspect facility for any foundation/unwanted cracks/gaps. Keep exterior doors closed to prevent entry of pests. Increase traps if necessary. Please ensure the facility is pest free.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was at 15C. Cooked ground beef and Salami were discarded during inspection. Operator was asked to go through all food inside the unit and to discard items that were in doubt. Operator indicated that the walk in cooler was cold earlier in the morning. Going forward, a temperature log is needed to help monitor temperatures. A thermometer was inside the walk in cooler. Operator should refer to the thermometer for monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher had 0ppm at the dish level, however, all three pails were at proper levels. Ensure the unit is cleaning and sanitizing properly. Chlorine level at the dish level is to be at 100-200ppm at all times. Chlorine test strips were available. Operator was asked to use the 2 compartment sink for manual sanitizing.The two compartment sink was equipped with dish detergent and bleach, hot and cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had no hot water. Only cold water was available at the time. Soap and paper towels were present. Operator was asked to use the 2 compartment sink in the interim. The area around the hand sink just finished renovations and the hot water was affected.
    • 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?
      • Mouse droppings and a dead mouse were observed in the dry storage room by the chest freezer. Pest control plan should be increased for pest monitoring. Inspect facility for any foundation/unwanted cracks/gaps. Keep exterior doors closed to prevent entry of pests. Increase traps if necessary. Please ensure the facility is pest free.

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