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St. Albert Food Bank and Community Village

30 - 50 Bellerose Drive St. Albert AB T8N 3L5 · Food - General

Official record from Alberta →

Inspection summary

St. Albert Food Bank and Community Village has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on August 20, 2024, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 across 2 separate inspections, most recently on August 20, 2024. 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 June 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 27, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on August 20, 2024. 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer concentrations were checked in the kitchen, repackaging area and allergen area.The kitchen sanitizer spray bottle was 100ppm.The repackaging area had a soap or other chemical added to the bleach and water spray bottle. This area was set up with a new system where a correctly diluted container (labeled) of sanitizer solution (100ppm) was provided to refill the spray bottles as needed so the helpers would not have to dilute the solution. The allergen area had a source bottle that was weaker than expected. Wehn this was diluted it appeared that there was no measurable sanitizer in the spray bottle. They will also be moving to the new system where a pre-diluted container of 100 ppm sanitizer solution will be provided to refill the spray bottle used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plan for the walk in freezer floor is that the unit will be shut down for refinishing when the new unit is working (about Sep 21) after the food drive.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was a concern with the chlorine sanitizer not being properly diluted. Corrected onsite. New bottle of sanitizer was made up and checked to ensure a 100 to 200ppm chlorine sanitizer solution. ***The sanitizer in the allergen packaging area was not being maintained at an effective concentration. Discussed procedures to discard the solution at the end of each session or have records of checking at the start of each session this would help ensure effective sanitizing would be occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The walk in cooler was 7C. A min/max thermometer was left in the unit and found the temperature not to be getting below 4C during the inspection. Manager will check again later and contact repair person if necessary.New thermometers were used for checking and the temperature returned to a safe 4C or colder.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ***there were gaps in the weatherstripping of the exterior doors that could allow the entry of vermin into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was a concern with the finishes of the ramp to the walk in cooler and the walk in freezer floor. The bare wood was not a cleanable surface. Discussed options for smooth, non-slip cleanable finishes. There were plans in place for a new walk in unit.

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