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Vauxhall Community Centre

400 4 Street Vauxhall AB T0K 2K0 · Food - General

Official record from Alberta →

Inspection summary

Vauxhall Community Centre has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 4, 2024. The most recent inspection, on August 6, 2025, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 August 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the left hand side unit also needs adjustment as the lowest temperature taken with an infrared thermometer was 8.4C. Single use half and half packets were being stored in the unit but were relocated into one of the kitchen coolers, with the market manager taking the unit offline as well.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Market Manager pointed out that the reach-in cooler next to the service counter was now providing an ambient temperature of 8.8C after being lowered from 13.5C using the built in adjustment settings. The Market Manager confirmed that the unit was not used once the temperature issue was identified.
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