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St. Albert BMX Association - Concession

41 Riel Drive St. Albert AB T8N 3Z2 · Food - General

Official record from Alberta →

Inspection summary

St. Albert BMX Association - Concession has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 11, 2026. The most recent inspection, on May 19, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 separate inspections, most recently on May 19, 2026. 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 once on May 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    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?
      • Bare wood frame was noted inside the pressure tank cabinet. Please seal the bare wood and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.
  2. Initial Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that food handler was not aware of proper manual dishwashing procedures. Two compartment dishwashing sink manual procedures were discussed with the operator during the inspection. Please follow following procedure:- Wash with soap and water and rinse with clean water in the first sink. - Prepare a bleach solution in the second sink at 100 ppm. Leave the clean dishes fully submerged in the bleach solution for at least two minutes.- Air dry the dishes.2. One pot was noted to be larger than the dishwashing sink. The operator indicated that they would remove this pot. Please ensure all equipment present in the facility is capable of fully submerging in the dishwashing sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not observed. Please acquire bleach 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?
      • A handwashing soap and paper towel were not observed by the hand-washing sink. Please stock the handwashing with appropriate supplies.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot and cold running water was not observed. The operator indicated that they have a leak at the plumbing line and turned the water off. Please repair the leak and ensure hot and cold running water is present in the facility at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood frame was noted inside the pressure tank cabinet. Please seal the bare wood and ensure it is maintained in a smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and organize the facility.

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