St. Albert Rugby Football Club
51 Riel Drive St. Albert AB T8N 5B4 · Food - General
8 inspections
- 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.
- 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?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The walk in cooler was 8C during the inspection. The built in thermometer was registering 54. Discussed quick correction may be to put ice in the walk in to assist in keeping the temperature lowered to the required 4C, or turning the unit cold enough that the perishable foods are maintained at a safe 4C temperature or having a repair person out to ensure that the unit is properly working and maintaining the safe 4C temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?