Stoney Lake Community Association
SE 23-56-8 W4 St. Paul County No. 19 (Rural) AB · Food - General
Inspection summary
Stoney Lake Community Association has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on July 8, 2025, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and 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.
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 3 times across 3 separate inspections, most recently on July 8, 2025. 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?
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 once on June 6, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 4 times across 3 separate inspections, most recently on July 8, 2025. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 once on June 6, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
3 inspections
- Monitoring Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled since 2021 - ensure that water us tested for bacterial and chemical parameters.
- 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?
- Black-rice like material noted in drawers which might indicate pest presence. Ensure the drawers and utensils are cleaned and sanitized to prevent cross contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
2 infractions
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled since 2021 - ensure that water us tested for bacterial and chemical parameters.
- 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?
- Black-rice like material noted in drawers which might indicate pest presence. Ensure the drawers and utensils are cleaned and sanitized to prevent cross contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food sanitizer solution available. Ensure you have a bleach solution at 100ppm chlorine for effective sanitization or 200ppm QUAT.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was unavailable at handwash sink.Ensure that handwash station is fully equipped at all times with soap, paper towel and warm running water.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water has not been sampled since 2021 - ensure that water us tested for bacterial and chemical parameters.
- 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?
- Black-rice like material noted in drawers which might indicate pest presence. Ensure the drawers and utensils are cleaned and sanitized to prevent cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of debris and dirt observed in kitchen hard to reach areas - please clean and sanitize these areas to prevent food contamination. - underneath the sink- behind cookline equipment- back storage areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?