Servus Community Arena
210 4 Avenue E Bow Island AB T0K 0G0 · Food - General
Inspection summary
Servus Community Arena has been inspected once by Alberta Health Services (Environmental Public Health), on November 6, 2025. The most recent inspection, on November 6, 2025, recorded 1 infraction.
In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.
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.
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 6, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
1 inspection
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Coca Cola cooler measured 10C. Staff adjusted temperature at time of inspection. However, temperature was still ~8-9C. Cheese was moved to the mini cooler. All other drinks were nonhazardous. Ensure someone looks at the fridge to ensure the temperature remains <4C with any hazardous foods stored in it. Otherwise, pop and water drinks can be stored in this fridge.Ensure the thermometer inside the cooler is working properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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