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Alley Cat Commercial Kitchen

A/B - 5134 51 Street Barrhead AB T7N 1A5 · Food - General

Official record from Alberta →

Inspection summary

Alley Cat Commercial Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on September 12, 2024, recorded 2 infractions.

1 of 4 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.

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.

  • 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 September 12, 2024. 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 5 times across 3 separate inspections, most recently on September 12, 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?

  • 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 3 times on November 24, 2023. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 22, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The front kitchen staff did not have a working sanitizer solution present when working. A sanitizing solution shall be available when working with food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the front kitchen has dishware present. The hand sink shall be kept clear are all times.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An unopened bag of tapioca pearls for bubble tea was being stored on the floor in the kitchen of the tea house. Operator was instructed to move the food item off the floor. Please ensure to have food items stored in a way that prevents contamination. All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
    • 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 in the commercial kitchen does not have hand soap available for use. Please ensure to have hand soap that is filled & accessible at all times. Hand sinks must be supplied with adequate supplies for employees to facilitate hand washing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Protective plastic film was observed to be present on the metal handles of the storage units (white cupboards) in the food preparation area next to the stove in the commercial kitchen. This surface is unsuitable for use in a food preparation area as it cannot be properly cleaned or sanitized. Operator has been instructed to remove the plastic film.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff at this facility do not currently hold a food handling/safety certificate. Please ensure to have a food safety course completed and a valid certificate verifying completion. A person operating a commercial food establishment must, at any time when there are 5 or fewer food handlers working on the premises, ensure that at least one individual who has care and control of the commercial food establishment holds a certificate confirming that individual’s successful completion of a food sanitation and hygiene training program. Information on valid food safety courses will be provided with the inspection report via email.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not present at the hand sink. Hand sinks must be supplied with soap for employees to facilitate hand washing and prevent cross-contamination during food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Attic access has unfinished/unpainted surface. 2. Trim on the kickboard is not sealed off.Please ensure that attic access is painted so it is smooth, durable and easy to clean. Trim on the kickboard should be sealed off to help prevent water damage, which can lead to unsanitary conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cabinets were observed to be dusty with wood shaving debris. These areas need a good wipe down prior to operation. Keeping this area clean and sanitized provides effective protection from excessive dust contamination.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Blue print of kitchen layout has not been completed/submitted. Please ensure to submit this prior to operating the facility. These plans, respecting the location, design and construction of the facility are to be approved by the regulatory authority.

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