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Prairie Bible Institute - Sanford Hanson Dining Room 62503

330 5 Avenue NE Three Hills AB T0J 2N0 · Food - General

Official record from Alberta →

Inspection summary

Prairie Bible Institute - Sanford Hanson Dining Room 62503 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on June 20, 2025, found no infractions.

2 of 4 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: Protecting food from contamination 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.

  • 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 2 times across 2 separate inspections, most recently on February 26, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 8, 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 November 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 2 dented cans of food were observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Bottles of Caesar Salad Dressing were being stored at room temperature in the dry storage room at the time of Inspection.Ensure that all foods that are labelled 'Keep Refrigerated' are being stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness. This was Corrected during the Inspection by discarding the affected food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bottles of Caesar Salad Dressing were being stored at room temperature in the dry storage room at the time of Inspection.Ensure that all foods that are labelled 'Keep Refrigerated' are being stored at or below 4 degrees Celsius at all times in order to prevent potential food borne illness. This was Corrected during the Inspection by discarding the affected food.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
  4. Monitoring Inspection

    0 infractions

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