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Shiloh Baptist Church

10727 114 Street NW Edmonton AB T5H 3K1 · Food - General

Official record from Alberta →

Inspection summary

Shiloh Baptist Church has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 13, 2026. The most recent inspection, on June 2, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 2 times on May 13, 2026. 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 once on May 13, 2026. 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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizing solution is required for use on food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is required for monitoring the internal temperature of the coolers in the kitchen.A probe-style thermometer is required for monitoring the internal temperature of foods during cooking, hot-holding and cooling of foods. Ensure that the thermometer is able to measure both hot and cold temperatures e.g. 0C to 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are required to monitoring the approved sanitizing solution used on food contact surfaces. If you are using a 100 ppm chlorine solution (1/2 teaspoon of regular, unscented bleach mixed into 1 litre of water), you will need chlorine test strips that can measure a 100 ppm chlorine solution.
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