Viking Community Hall
5021 54 Avenue Viking AB T0B 4J0 · Food - General
Inspection summary
Viking Community Hall has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 22, 2025. The most recent inspection, on March 31, 2026, found no infractions.
1 of 2 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: Cleaning and sanitizing and Pests.
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 once on July 22, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on July 22, 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?
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 July 22, 2025. 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?
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.
2 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) Kitchen is equipped with two sets of 3-compartment stainless steel sinks for manual dishwashing + Hobart low temperature mechanical dishwasher which utilizes chlorine (e.g. - bleach) as the final sanitizing step (Ultra San). However, please purchase chlorine test strip papers to verify correct concentration of chlorine which is minimum 100 ppm.2) Southside 3-compartment stainless steel sinks + drip tray is not fully attached to the countertop and subsequently needs to be secured to eliminate the gap between the drip tray and the counter to prevent the accumulation of dirt + microorganisms.
- 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?
- As discussed, would encourage the purchase/installation of a magnetized fly screen for the rear door to prevent the entry of insects (particularly flies).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed the nozzles (2) for the water sprinkling system attached to the exhaust canopy hood were installed close to the cooking surface. For practical purposes, this will interfere with cooking and with the moving/pulling out of the stove unit.Please reach out to the local Fire Department to determine if this install is in compliance with any Code/Regulation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?