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St. Albert Rugby Football Club

51 Riel Drive St. Albert AB T8N 5B4 · Food - General

Official record from Alberta →

Inspection summary

St. Albert Rugby Football Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 5, 2024. The most recent inspection, on May 6, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 2 separate inspections, most recently on May 6, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 5 separate inspections, most recently on April 4, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 6, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety records were available for review at the time of inspection. The operator was provided with the AHS Safe Food Handling Checklist template via email and was educated on the importance of completing and maintaining food safety documentation to ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef soup was measured at 55 °C using an infrared thermometer and was within the 2‑hour time‑temperature control window. The operator was advised to reheat the soup so that the internal temperature reached at least 74 °C and to ensure that, moving forward, hot holding temperatures are maintained at 60 °C or higher. PHI subsequently rechecked the soup, and the temperature was measured at 75 °C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During the inspection, it was noted that dishes were not allowed to air dry and were instead stacked immediately after removal from the dishwasher. PHI observed moisture and water accumulation between the stacked dishes. The operator was educated that dishes must be fully air‑dried prior to stacking to prevent moisture buildup and potential contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired quat sanitizer test strips were observed. The operator was advised to order new test strips and ensure that valid test strips are available for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be used for storing dishes and a reusable glove. The operator was advised that the handwashing sink is designated solely for handwashing and must not be used for storage of dishes or other items. The items were removed immediately by the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were observed at the handwashing station. The operator was advised that the handwashing station must be kept stocked at all times with supplies to allow for sanitary hand drying. The operator subsequently provided paper towels.
  2. 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?
      • Mar 20, 2025***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a partial patch installed over the disrepair. Ensure finishes are smooth and cleanable in all food handling and storage areas.Oct 17, 2024Discussed expectations for finishes in all food areas including storage areas.July 4, 2024The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall.Jun 9, 2024***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
  3. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***The temperature abused foods were present and removed from the 15C cooler for disposal
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Temperature logs were not located during the inspection. There was no indication as to when the non working preparation cooler stopped being effective.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The preparation cooler was 15C. Min Max thermometer was put int he unit but it did not get down to an acceptable 4C temperature during the inspection. Lowest temperature was 14C. Perishable foods were removed from the cooler to be discarded during the inspection. The cooler is not to be used for perishable food storage until the unit is capable of maintaining 4C or colder temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mar 20, 2025***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a partial patch installed over the disrepair. Ensure finishes are smooth and cleanable in all food handling and storage areas.Oct 17, 2024Discussed expectations for finishes in all food areas including storage areas.July 4, 2024The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall.Jun 9, 2024***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The thermostat was located and discussed with the club manager who plans on trying to change the control (gradually) to see if the cooler could reach the required temperature of 4C or colder. Teh unit was no longer being used to store perishables.
  4. 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?
      • Oct 17, 2024Discussed expectations for finishes in all food areas including storage areas.July 4, 2024The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall.Jun 9, 2024***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
  5. 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?
      • July 4, 2024The ceiling of the dry storage area had been patched (acceptable as a temporary correction). Finishes are required to be smooth, cleanable and in good repair. Will check in the fall.Jun 9, 2024***There was disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no acceptable sanitizer being used for the surfaces. Alcohol based sanitizer is not acceptable. Chlorine sanitizer was made up during the inspection. Discussed if Chlorine sanitizer was going to be used then chlorine test papers would be required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Wet/used cloths were left on the counter. Discussed wiping cloth procedures, cloths were to be stored in the sanitizer solution between uses or used then put in for laundering. Chlorine sanitizer 100ppm solution was made up and the cleaning cloth was put in it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The Quat test papers present had expired in 2020. Ensure if Quats are used that there are accurate test papers available.
    • 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 disrepair present in the dry storage area. The ceiling was not maintained in a cleanable condition, there was a triangular piece of drywall missing.

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