Skip to content
Loading map…

Sundre Hospital & Care Centre Myron Thompson Health Centre - Kitchen

709 1 Street NE Sundre AB T0M 1X0 · Food - General

Official record from Alberta →

Inspection summary

Sundre Hospital & Care Centre Myron Thompson Health Centre - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on October 9, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on February 25, 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 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 2 times across 2 separate inspections, most recently on September 6, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temp dishwasher was being monitored regularly and the sanitizing temp documented. However the documented temperatures did not meet the required temp listed on the document. The required temperature was listed in deg C while the monitored temperatures were in deg F. For ease of use and to ensure employees know if the equipment has reached the required temp, the required temp should be in the same unit as that being measured.Also a mechanism to correct an insufficient temp result should be instituted. The incorrect temp had been being recorded for weeks, with no corrective action.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips available for the quat surface sanitizer. Ensure test strips are available to confirm the sanitizer concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shell eggs were stored above heads of lettuce. Raw eggs can potentially contaminate ready to eat foods and must be stored below ready to eat foods.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Diversol; BXA Sanitizing Cleaner Quat sanitizer at 200 ppm is available in sanitizer buckets throughout the facility. Solution is changed out three times a day along with wiping cloths. Diversey wall mounted sanitizer dispenser in place, but the unit was in disrepair at the time of the inspection. Staff was manually mixing sanitizer. Test strips are available, and staff is aware to mix to a 200-ppm concentration. Staff is aware to take safety precautions when mixing the solutions manually ie. gloves, eye protection, apron. At the time of the inspection the concentration of one bucket was at 400 ppm - staff diluted solution. A maintenance request has been made to have the mixing system repaired.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff are well versed in AHS illness policy. Staff wearing clean uniforms/aprons, hair nets and masks. Staff member observed wiping hands on apron after handling cooked meat. Staff advised to remove apron, wash hands and don a new apron. Staff advised that hands are not to be wiped on aprons as it will lead to contamination of hands, foods, equipment etc which can lead to disease transmission. Staff was advised to wash hands before to handling all foods. If they are preparing foods and must leave an area to get more stock, do another task etc they must wash hands prior to returning to food preparation. Staff advised that hands cannot be wiped on cloth towels either as they are a potential source of contamination.

Nearby inspected facilities

Own this business? Add a badge to your website