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St. Albert Dodge - Events

1155 St. Albert Trail St. Albert AB T8N 7X1 · Food - Special Event

Official record from Alberta →

Inspection summary

St. Albert Dodge - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 8, 2024. The most recent inspection, on August 8, 2024, recorded 5 infractions.

No inspections are on record from the past 12 months. 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 August 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on August 8, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 August 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available onsite during inspection while frozen raw hamburgers were being prepared. - Ensure an approved sanitizer solution is available during food preparation to clean equipment, utensils, and surfaces. Operator obtained cleaning cloths, bucket, and non-scented household bleach. Operator mixed bleach and water to create a sanitizer solution measuring 100ppm chlorine.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Noted operator changing tasks during food preparation without changing gloves and washing hands. - If gloves are used during food handling, ensure to follow appropriate glove use policy with hand washing performed prior to glove application and after removing gloves. Gloves are to be changed between tasks such as moving to a new work station, after handling raw meats, and before handling ready-to-eat foods.Operators observed not washing hands after changing work stations at the barbecue. - Hand washing is required before food handling, after food handling, and any time an operator changes tasks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection. - Obtain chlorine test strips to verify appropriate concentration of bleach sanitizer solution at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand washing sink noted within the food preparation area. - Operator placed hand sanitizer in the food preparation tent immediately as a hand washing sink setup was not immediately available.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Reported meat probe is being used to check internal temperature of hamburgers with no sanitizing step completed after use. - Clean and sanitize probe thermometer between uses.

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