109 Spray Avenue
Not in Compliance
9 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 25, 2026
Not in ComplianceSome bleach spray bottles were unlabeled. Labels were added during the inspection. , , - Please ensure all chemicals used are labelled to indicate their contents.
Hot water at the hand sink was turned off due to a drip. Water was turned back on during the inspection. , , - Please ensure all sinks are supplied with hot and cold running water at all times. Repair any drips in the sinks.
*Repeat Violation*, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel.
Back door was propped open, was closed during the inspection. , , - Please ensure this door remains closed. If you are wanting to keep door open, an adequate insect screen must be installed.
*Repeat Violation*, The wooden boards on the floor of the cook line were deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable.
*Repeat Violation*, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block.
Slicer was stored dirty; there was food debris and dust on it. , , - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
Cleaning and organizing needed in the bar area by the ice machine. , , - Please clean this area, remove any unnecessary items not associated with food preparation.
*Repeat Violation*, There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Rolling rack by the ovens, - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Inside refrigerators on the main cook line, - Back additional dry storage area, - Inside dry storage area
This restaurant has been inspected 4 times since December 4, 2023, with 0 in compliance, 4 not in compliance, and 0 closures on record.
9 violations
Some bleach spray bottles were unlabeled. Labels were added during the inspection. , , - Please ensure all chemicals used are labelled to indicate their contents.
Hot water at the hand sink was turned off due to a drip. Water was turned back on during the inspection. , , - Please ensure all sinks are supplied with hot and cold running water at all times. Repair any drips in the sinks.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
St. George in the Pines Anglican Church - Kitchen
*Repeat Violation*, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel.
Back door was propped open, was closed during the inspection. , , - Please ensure this door remains closed. If you are wanting to keep door open, an adequate insect screen must be installed.
*Repeat Violation*, The wooden boards on the floor of the cook line were deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable.
*Repeat Violation*, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block.
Slicer was stored dirty; there was food debris and dust on it. , , - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
Cleaning and organizing needed in the bar area by the ice machine. , , - Please clean this area, remove any unnecessary items not associated with food preparation.
*Repeat Violation*, There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Rolling rack by the ovens, - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Inside refrigerators on the main cook line, - Back additional dry storage area, - Inside dry storage area
12 violations
No sanitizer was initially available in the kitchen. , , - Sanitizer was able to be prepared. Please ensure that there is always sanitizer available in the kitchen when food preparation is occurring.
*Repeat Violation*, Multiple wet wiping cloths were out on the counter. , , - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
Raw products were stored above ready to eat products (cut vegetables) in the walk-in cooler. , , - Please ensure all raw products are stored below or seperatly from ready-to-eat products to prevent cross-contamination.
No functional probe thermometer was able to be located. , , - Please ensure probe thermometers are available to staff to confirm the internal temperature of foods.
*Repeat Violation*, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel.
No chlorine test strips were available onsite to confirm the concentration of the sanitizers. , , - Please acquire appropriate test strips.
Back door was initially propped open. Door was shut during the inspection. , , - Please keep the door closed to prevent pests. If wanting to keep door open a proper insect screen is required.
Hot water tap at the hand sink was not working. , , - Please repair the hot water at this sink, ensure all sinks are supplied with both hot and cold running water.
*Repeat Violation*, The wooden boards on the floor of the cook line were deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable.
Slicer was stored dirty; there was food debris and dust on it. , , - Please clean the slicer, ensure it is cleaned after use and not stored dirty.
*Repeat Violation*, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block.
*Repeat Violations*, 1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Inside refrigerators on the main cook line, - Back additional storage area, - Ceiling and upper shelves on the main cook line, , , 2) There was visible mould on the caulking around the hand sink next to the butcher block. , , - Clean the mould, replace the caulking if needed.
5 violations
Multiple wet wiping cloths were out on the counter. , , - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel., ,
, The wooden board on the floor of the cook line was deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable. , ,
, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block., ,
1) There was a build-up of dust and debris in various areas of the facility. Please clean areas including but not limited to: , , - Dry storage area, - Bulk product bins , - High-touch surfaces (i.e. Fridge handles) , - Upper shelves on the main cook line, , , 2) There was visible mould on the caulking around the hand sink next to the butcher block. , , - Clean the mould, replace the caulking if needed.
8 violations
, 1) The concentration of the bleach bucket on the cook line was too strong measured around 1000ppm., , - Ensure that sanitizers are at a food safe concentration (100-200ppm) , , 2) Multiple wet wiping cloths were out on the counter. , , - Ensure wiping cloths are stored in a food safe sanitizer solution or are used once then washed.
, Bleach spray bottles and buckets were not labelled, all chemicals should be labeled to indicate their contents and ensure safe handling., , - Label all spray bottles., ,
, Meat line cooler and vegetable line cooler were both warm. Temperatures measured around 7C. , , - Coolers were able to be turned down during the inspection. Ensure all coolers can maintain temperatures below 4C.
, No paper towel was available in the staff washroom. Paper towel should be available at all times for staff to perform proper handwashing., , - Please replace paper towel., ,
, 1) Staff personal items (medications and phone) stored on shelves on food line. All personal items are to be stored separately from the food prep area., , 2) Storage area beside walk in: aprons, sweater, and hat stored on shelves. All personal items should be stored away from food area., , , - Please designate an area for staff to keep their personal belongings that is separate from any food related areas., ,
, The wooden board on the floor of the cook line was deteriorating. , , - Re-seal the wood and ensure the surface is smooth and cleanable. , ,
, Butcher block requires resurfacing as some areas are no longer smooth and impervious to moisture. Food contact surfaces must be easily cleanable., , - Please re-surface the butcher block., ,
, 1) There was a build-up of dust and debris on the ceiling of the dishwashing area. , , - Clean this area, ensure the facility is maintained in a clean and sanitary condition. , , 2) There was visible mould on the caulking around the hand sink next to the butcher block. , , - Clean the mould, replace the caulking if needed. , ,