Skip to content
Loading map…

The Bowl 5/10 Pin House

5327 50 Avenue Olds AB T4H 1P5 · Food - General

Official record from Alberta →

Inspection summary

The Bowl 5/10 Pin House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on March 10, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on February 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 11, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on December 11, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available during the inspection. The operator prepared a chlorine solution of 100 ppm during the inspection on PHI's request.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A number of shoes were observed to be stored on a shelf on top of the dishwashing sinks.Any item not associated with food should not be stored within a food facility. Store all the shoes in a separate storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high-temperature dishwasher was measured at 68.4 degrees C. The dishwasher was run multiple times to validate the temperature.The operator was advised to switch to manual dishwashing in the three-compartment sink and get the mechanical dishwasher repaired.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Upright Cooler near the Bathrooms was measured to be at 11 degrees Celsius at the time of Inspection. Only Low Risk Drinks were being stored inside the Cooler at the time of Inspection.Ensure that the Cooler is keeping Foods at or below 4 degrees Celsius at all times. This was Corrected during the Inspection by turning down the temperature dial on the unit to a colder setting.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An Ice Scoop was being stored directly in with the Ice in the Bar Area at the time of Inspection.Ensure that Ice Scoops are being stored in a Food Safe Container in order to prevent potential contamination of the Scoop/Ice.This was Corrected during the Inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The inside of the Microwave Door was dirty at the time of Inspection.2) The outside of the Gravy Crock Pot was dirty at the time of Inspection.1/2 - Ensure that the above noted areas are being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests. These were both Corrected during the Inspection by cleaning the noted areas.
  5. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website