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Abrio Place - Food

52 East Lake Avenue NE Airdrie AB T4A 2G8 · Food - General

Official record from Alberta →

Inspection summary

Abrio Place - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on April 23, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

The last 2 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.

  • 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 3, 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?

  • 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 once on August 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on August 15, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 August 15, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 August 15, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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?
      • There was a gap noted under the back door to the kitchen**Replace weatherstripping.**Seal all gaps to prevent infiltration of pests into the facility.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored directly on the top of the ice machine.**Store ice scoop in a clean and sanitary manner**Store ice scoop in a clean container before placing on the ice machine to prevent contamination of the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Goat cheese in the cold holding unit was measured at 13.8 degrees C. Food was discarded.2. Butter was stored at room temperature, measured at 22.2 degrees C. Butter was discarded.**Repair cold holding unit to ensure high-risk food items are held at 4 degrees C and below at all times**Do not store high risk foods at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **REPEAT VIOLATION!!!1. The hot water for the hand wash sink was turned off due to a leak in the faucet2. The faucet for the hand wash sink beside the entrance door of the kitchen was leaking.3. The hand wash sink beside the ice machine was obstructed with an insert container. Staff removed insert container from the sink.**Do not turn off hot water, hand wash sink must be equipped with hot and cold water at all times.**Repair leaking faucets.**Do not obstruct hand wash sinks and ensure that all hand wash sinks are easily accessible at all times to promote proper hand hygiene practice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Customer utensils were stored in the holder in the dish washing room with the business end facing up.**Store utensils with the business ends facing down to prevent contamination of the utensils when handling them.2. The can opener in the kitchen had a build-up of dried food particles on it.**Wash and sanitize food equipment**Ensure that food equipment is washed and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large amount of dust build-up was noted on the ventilation hood above the gas cook top and above the oven.**Please clean.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash sink beside the ice machine in the food prep area was out of paper towel.2. The hot water for the hand was sink in the dish washing area was turned off.**Please ensure that all hand wash sinks are equipped with hot and cold water, soap and single-use paper towel at all times.

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