A La Carte Catering Chef & The Butchery Block
109 5 Avenue West Cochrane AB T4C 0A4 · Food - General
Inspection summary
A La Carte Catering Chef & The Butchery Block has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on March 5, 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: 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.
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 October 7, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 October 7, 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 once on October 7, 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 February 16, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwashing Sani cycle was not working adequately. Air built up at the sanitizer pipe and was not getting any sanitizer during the sanitizer cycle. Sani cycle concentration was measured at 0ppm chlorine. Corrected during the inspection. After trying couple minutes of sanitizer prime button, it was able to get the sanitizer through the pipes. Sani cycle was measured at 100ppm after the cycle. Please make sure daily check of dishwasher Sani cycle is measured to make sure dishes and equipment are sanitized adequately.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was found that dishwasher Sani cycle was not working adequately, there was no sanitizer coming through the pipe. There was no record onsite that how long is the Sani cycle was not working. Staff was not aware that dishwasher Sani cycle was not working, Corrected during the inspection. After trying couple minutes of sanitizer prime button, it was able to get the sanitizer through the pipes. Sani cycle was measured at 100ppm after the cycle. Please make sure daily check of dishwasher Sani cycle is measured and recorded to make sure dishes and equipment are sanitized adequately.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Baseboard under the dishwashing and hand sink area was damaged and separating from the wall.Please make sure damaged materials are removed and replaced/ repaired.*Female washroom vent cover was missing on the wall; it was open to exterior area. Please make sure vent cover is placed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Tiles surfaces behind the dishwasher were peeling.Please repair the surface and make sure is smooth cleanable and non-water absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Mechanical Dishwasher was spraying water from upper corners at every cycle. Spraying water to food contact surfaces and surrounding areas. Please make sure its properly repaired.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper in the dispenser at the handwashing sink in the corner. Corrected during the inspection. Operator placed a new roll of paper towel into the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Metal protective corner guard at the wall by the side of the grill was missing - Please replace it. *Tiles surfaces behind the dishwasher were peeling.Please repair the surface and make sure is smooth cleanable and non-water absorbent. *Light cover above the prep table is broken. Please replace it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas.*Exhaust canopy filters need to be cleaned up. Grease built up at the canopy filters.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?