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1st Street Culinary

96187 Spruce Meadows Green SW Foothills AB T1S 2R9 · Food - General

Official record from Alberta →

Inspection summary

1st Street Culinary has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on June 2, 2025, found no infractions.

1 of 2 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: Cleaning and sanitizing.

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 May 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 20, 2025. 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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator noted he was using a vinegar based sanitizer. **Ensure an approved food sanitizer is being used. Chlorine based, QUATs based or Iodine based sanitizer is sufficient. ***OPERATOR NOTED HE WILL BE USING QUATS BASED SANITIZER.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator using vinegar based sanitizer. **Ensure an approved food sanitizer is used during operations and ensure test strips are acquired.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Provide an approved food safety training certificate.
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