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Sexsmith and Area Food Bank Society

9802 103 Street Sexsmith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

Sexsmith and Area Food Bank Society has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 4, 2025. The most recent inspection, on March 27, 2025, found no infractions.

1 of 2 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: 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 March 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 4, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 March 4, 2025. 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?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please ensure temperatures are taken and recorded before the start of each food bank session. Temperatures only need to be taken in those refrigerators ./ freezers that contain high risk food / beverage items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. Some refrigerators / freezers (which contain high risk food items) did not contain a functional thermometer within.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all refrigerators / freezers (that contain high risk food items) contains a functional thermometer within.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. There appeared to be some shelving and partitions in a freezer that did not contain materials that were non-porous to moisture and easy to clean.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all shelving and freezer partitions are made of materials that are non-porous to moisture and easy to clean.

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