Spruce Grove Bingo Concession
160 St. Matthews Avenue Spruce Grove AB T7X 3A7 · Food - General
Inspection summary
Spruce Grove Bingo Concession has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on February 2, 2026, recorded 1 infraction.
None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.
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 6 times across 3 separate inspections, most recently on December 30, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 January 31, 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 7 times across 4 separate inspections, most recently on January 2, 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?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 6 times across 5 separate inspections, most recently on February 2, 2026. For example:
Do food handlers at the facility have adequate food safety training?
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.
5 inspections
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The individual in care and control of the facility does not have their food safety certificate. A list of certified online courses will be emailed with this report.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- The individual in care and control of the facility does not have their food safety certificate. A list of certified online courses will be emailed with this report.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing in the back storage/ prep area.Replace missing light cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In some areas the baseboard tile is taped in place with duct tape. Properly secure tiles and repair finishes so they are smooth, non-porous and easy to clean.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine residual test strips were not available for testing sanitizer solutions. Obtain the appropriate test strips.
- 20. Do food handlers at the facility have adequate food safety training?
- The individual in care and control of the facility does not have their food safety certificate. Obtain food safety certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing in the back storage/ prep area.Replace missing light cover.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In some areas the baseboard tile is taped in place with duct tape. Properly secure tiles and repair finishes so they are smooth, non-porous and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were not being stored in sanitizer solutions. Sanitizer solutions were not prepared at the time of the inspection.A 100 ppm solution of chlorine sanitizer was prepared.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures were discussed. Operator was not submerging items in chlorine sanitizer.All items that are submergible are to be sanitized for 1 minute.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine residual test strips were not available for testing sanitizer solutions. Obtain the appropriate test strips.
- 20. Do food handlers at the facility have adequate food safety training?
- The individual in care and control of the facility does not have their food safety certificate. Obtain food safety certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In some areas the baseboard tile is taped in place with duct tape. Properly secure tiles and repair finishes so they are smooth, non-porous and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing in the back storage/ prep area.Replace missing light cover.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer prepared at the time of the inspection.A 100 ppm solution of chlorine sanitizer was prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Ice scoop was sitting on the counter. It was requested that ice scoop be kept in a clean and sanitized container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some refrigerators and freezers were missing thermometers for monitoring. Ensure that thermometers are available in each unit for temperature monitoring.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine residual test strips were not available for testing sanitizer solutions. Obtain the appropriate test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel roll at hand sink was not in a dispenser. Obtain a roll holder or dispenser for paper towel.2. Hot water tap at the hand sink is not functioning properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light cover was missing in the back storage/ prep area.Replace missing light cover.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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