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Sacred Heart Community Health Centre

350 3 Avenue NW McLennan AB T0H 2L0 · Food - General

Official record from Alberta →

Inspection summary

Sacred Heart Community Health Centre has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 11, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 April 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on April 4, 2025. 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 4 times across 4 separate inspections, most recently on September 18, 2024. 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?

  • 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 May 24, 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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer was available in the food preparation area at the time of the inspection.Ensure that an approved sanitizer solution is made available at the food handling area before any food handling begins for each meal.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, a package of steamed roast beef was noted to be left at on the counter of the food prep area. The food was measured to have an internal temperature of 22 degrees Celsius.The food had been cooling after being cooked a few hours earlier, around 9:00 AM. The food was directed to be moved to the walk-in refrigerator for the remaining cooling time.Ensure that foods are not permitted to be temperature abused.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding station at the cafeteria service counter was set to "low" at the time of the inspection, and the hot held chicken drumsticks and tater tots were measured to have an internal temperature of 47 degrees Celsius.The unit's set holding temperature was increased by the staff upon request. The table temperature was measured to b 72 degrees Celsius following this change.Ensure that all hot foods are maintained at a temperature of greater than 60 degrees Celsius.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection, a sanitizer container and wiping cloth were measured to contain no active sanitizer.The solution was changed for a 200 ppm QUAT sanitizer at the time of the inspection. If used as a wiping cloth, a non-sanitizer solution may allow for the growth of bacteria that can then be spread to other food contact surfaces/equipment.Ensure that an approved sanitizer solution is used when wiping surfaces and that wiping cloths are stored in this solution while not being used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ongoing ViolationFlooring tiles in the dishwashing area were damaged and missing. The floor is no longer smooth and easily cleanable. This also serves as a tripping risk to workers.Ensure that the floor is repaired to allow for easy cleaning and prevent the buildup of debris.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer was measured to be 50 ppm.Fresh QUATs sanitizer was made and measured to be 200 ppm.Educated operator to make fresh QUATs sanitizer throughout the day to maintain adaquate sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring tiles in the dishwashing area's were damaged and missing. The floor is no longer smooth and easily cleanable. This also serves as a tripping risk to workers.Ensure that the floor is repaired to allow for easy cleaning and prevent the buildup of debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Robo Coupe blender was broken with plastic debris exposed. Informed operator not to use the blender until it is repaired.Correction - repair or replace blender to reduce risk of plastic debric contamination
  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring tiles in the dishwashing area's were damaged and missing. The floor is no longer smooth and easily cleanable. This also serves as a tripping risk to workers.Ensure that the floor is repaired to allow for easy cleaning and prevent the buildup of debris.
  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring tiles in the dishwashing area's were damaged and missing. The floor is no longer smooth and easily cleanable. This also serves as a tripping risk to workers.Ensure that the floor is repaired to allow for easy cleaning and prevent the buildup of debris.
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