Skip to content
Loading map…

The Park Church - Main Kitchen Facilities

1 Brower Drive Sherwood Park AB T8H 1Y7 · Food - General

Official record from Alberta →

Inspection summary

The Park Church - Main Kitchen Facilities has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on March 24, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 3 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.

  • 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 2 times across 2 separate inspections, most recently on January 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 separate inspections, most recently on January 24, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 January 24, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 October 23, 2023. For example: Do food handlers at the facility have adequate food safety training?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed inside the refrigerator. Ensure that the refrigerator is equipped with a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips are observed. Ensure that chlorine/bleach test strips are acquired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Missing baseboards are observed throughout the kitchen. 2. The flooring in the back food storage room is observed to be a carpet material which is not smooth, easily cleanable or resistant to moisture. 1. Ensure that baseboards are installed to render the surfaces smooth, durable, easy to clean and resistant to moisture. 2. Ensure that the flooring is replaced to be smooth, easily cleanable, durable and resistant to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two wooden spoons are observed to be in disrepair and are no longer smooth, durable and easily cleanable. Ensure that the spoons are repaired or discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A spillage of caramel sauce is observed on the external face of a bottle of "Lynch" brand caramel sauce located on the shelf above the food prep counter. Ensure that the sauce spillage is cleaned to prevent pests from harboring in the facility.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed inside the refrigerator. Ensure that the refrigerator is equipped with a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine test strips are observed. Ensure that chlorine/bleach test strips are acquired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate is observed. Ensure that a valid food safety certificate is provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Missing baseboards are observed throughout the kitchen. 2. The flooring in the back food storage room is observed to be a carpet material which is not smooth, easily cleanable or resistant to moisture. 1. Ensure that baseboards are installed to render the surfaces smooth, durable, easy to clean and resistant to moisture. 2. Ensure that the flooring is replaced to be smooth, easily cleanable, durable and resistant to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two wooden spoons are observed to be in disrepair and are no longer smooth, durable and easily cleanable. Ensure that the spoons are repaired or discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A spillage of caramel sauce is observed on the external face of a bottle of "Lynch" brand caramel sauce located on the shelf above the food prep counter. Ensure that the sauce spillage is cleaned to prevent pests from harboring in the facility.

Nearby inspected facilities

Own this business? Add a badge to your website