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Ahinke's Kitchen

6 - 2650 36 Street SE Calgary AB T2B 0Y3 · Food - General

Official record from Alberta →

Inspection summary

Ahinke's Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on April 27, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on April 27, 2026. 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?

  • 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 December 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on April 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 2 separate inspections, most recently on December 23, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

  1. Risk Management Inspection

    2 infractions

    • 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?
      • ****Repeat Violation****Mice droppings observed under the wired shelf in the kitchen and in the corners beside the refrigerators at the front of house.Clean all areas and monitor for pest activity.Previous ViolationA few mouse droppings were observed in dry food storage room.- Retain the services of a professional pest control company to control and eliminate the mice infestation in the facility. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation***Remove all equipment away from the floor and clean and sanitize all areas to ensure and monitor pest activity. Previous Violation** The violation still exists**There was an accumulation of dirt and debris on floors/walls under and/or behind the food equipment, in hard-to-reach areas, in dry food storage room and freezer floor. -Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas and dry food storage room.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed to stored on food prep surfaces, ensure cleaning cloths are stored inside a sanitizer bucket when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers observed not washing their hands in between task from, prepping, cooking, and customer service.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food was observed to be cooked or reheated in the conventional oven with food that had saranwrap around the food.Do not cook/reheat food with plastic that can melt onto the food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw meats observed to be stored above or with ready to eat foods, in the walk-in-freezer and prep cooler. Please ensure all raw meats are stored on bottom shelves, or away from ready to eat foods to prevent cross contamination.2. Foods observed to be stored on the floor in the walk-in-freezer.Remove all foods from the floor.3. Dirty pots and pans observed to be stored on top of clean pots and pans by the dishwashing area. Store clean pots and pans in a manner that protects them from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hotdogs observed to be defrosting in a pot in the handwashing sink. Keep the handwashing sink accessible. Ensure frozen hotdogs are thawed in a refrigerator or in cold running water. 2. A pot of sauce was observed cooling on the counter. Ensure sauces are cooled in smaller shallow containers, refrigerated or with an ice wand to get temperatures from 60 degrees C to 4 degrees C or lower within 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink had foods thawing inside, the paper towels was also inaccessible as they were jammed in the dispenser and employees did not know how to unjam the dispenser. Ensure handwashing stations are unobstructed and fully equipped with soap and paper towel.
    • 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?
      • ****Repeat Violation****Mice droppings observed under the wired shelf in the kitchen and in the corners beside the refrigerators at the front of house.Clean all areas and monitor for pest activity.Previous ViolationA few mouse droppings were observed in dry food storage room.- Retain the services of a professional pest control company to control and eliminate the mice infestation in the facility. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit has expired, please post new permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat Violation***Remove all equipment away from the floor and clean and sanitize all areas to ensure and monitor pest activity. Previous Violation** The violation still exists**There was an accumulation of dirt and debris on floors/walls under and/or behind the food equipment, in hard-to-reach areas, in dry food storage room and freezer floor. -Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas and dry food storage room.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • A few mouse droppings were observed in dry food storage room.- Retain the services of a professional pest control company to control and eliminate the mice infestation in the facility. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**There was an accumulation of dirt and debris on floors/walls under and/or behind the food equipment, in hard-to-reach areas, in dry food storage room and freezer floor. -Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas and dry food storage room.
  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation still exists**There was an accumulation of dirt and debris on floors and walls under and/or behind the food equipment and in hard-to-reach areas. -Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stacked directly on top of each other in a walk-in cooler without any lid or barrier. -Ensure to cover the containers and store it on shelves to prevent any food contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand washing sink was blocked with dishes.2. Paper towel was not available on the hand washing sink.Ensure to keep the hand washing cleaner, clean and fully supplied.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A sticky tape is peeling off from the storage shelf in the kitchen.Ensure to repair it so that is smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris on floors and walls under and/or behind the food equipment, by the three-compartment sink and in hard-to-reach areas. -Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.

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