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St. John's Anglican Church

4803 50 Street Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

St. John's Anglican Church has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on June 17, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 June 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 10, 2026. 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?

  • 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 May 27, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in a spray bottle was tested to be too strong, >200ppm. This was discussed with the operator on site, operator demonstrated that their spray bottle was in disrepair and they had taken steps to get a different spray bottle from another site on a temporary basis. Further discussion occurred regarding the proper solution dilution. Operator noted they have taken steps to obtain a new spray bottle.Upon re-inspection, spray bottle was still not working. Operator on-site indicated they were working on getting a new spray bottle.
    • 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?
      • 1. Utensils drawers appeared clean at the time of the re-inspection. Operator on-site indicated they had cleaned out the drawers that had been affected by larder beetles and run the utensils through the dishwasher. 2. Evidence of mice activity, in the form of mice pellets, was also noted under the sink in the kitchen. There were two small black traps noted under the sink. It was discussed with the operator on site if they have a current pest management plan in place. The operator on site was unsure at the time of inspection. As per the Food Retail and Food Services Code: To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored.This includes pest sightings, dates, and actions taken. A logbook or checklist may be used to achieve documentation requirements.3. Deceased insects present in the light covers should be disposed of and the covers should be cleaned and sanitized.
  3. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A container of mouldy cheese was noted in the fridge at the time of inspection. The operator on site discarded the container at time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in a spray bottle was tested to be too strong, >200ppm. This was discussed with the operator on site, operator demonstrated that their spray bottle was in disrepair and they had taken steps to get a different spray bottle from another site on a temporary basis. Further discussion occurred regarding the proper solution dilution. Operator noted they have taken steps to obtain a new spray bottle.
    • 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?
      • 1. At time of inspection there were 3 larder beetles in the utensil drawers and had contaminated stored utensils. This was discussed with the operator on site, who indicated that they will be doing a thorough clean on Sunday May 31.2. Evidence of mice activity, in the form of mice pellets, was also noted under the sink in the kitchen. There were two small black traps noted under the sink. It was discussed with the operator on site if they have a current pest management plan in place. The operator on site was unsure at the time of inspection. As per the Food Retail and Food Services Code: To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored.This includes pest sightings, dates, and actions taken. A logbook or checklist may be used to achieve documentation requirements.3. Deceased insects present in the light covers should be disposed of and the covers should be cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pair of silicon tipped tongs were noted to be in disrepair during inspection. Operator on site discarded the tongs at the time of inspection.The recommendation was given to the operator on site to place all utensils in drawers with the handles facing one way to reduce the risk of contamination to the food contact surfaces.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rubber spatula was found in disrepair in one of the kitchen drawers. The spatula was discarded by the operator. The facility had multiple other spatulas that were in good condition and could be used. Please ensure that equipment is disposed of as soon as it is noted as damaged. This should be done to prevent pieces of damaged utensils from coming loose and finding their way into food products.

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