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And Kitchen

5313 1 Street W Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

And Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 28, 2026. The most recent inspection, on October 1, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on September 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 28, 2026. 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 4 times across 3 separate inspections, most recently on September 17, 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 once on January 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - Low temp mechanical dishwasher connected to classico sanitizer but reading of 0 ppm for bleach sanitizer*Dishwasher must be repaired at a minimum 100ppm bleach sanitizer to adequately sanitize dishes
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Back kitchen area - walls, ventilation grills, ceilings with dust/debris build up*All surfaces must be cleaned and maintained in a sanitary condition
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/28. 1) There were several broken or missing tiles in the walk-in cooler. Replace tiles.2) There were a couple ventilation hood filters were damaged. Replace the damaged hood filters.
  5. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1/28. There were bowls being used as scoops for dry bulk products. Obtain new scoops with handles and store scoops in a manner that prevents contamination of bulk products via hands or scoop handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1/28. There was no probe thermometer for checking temperature of cooked food items. Obtain probe thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/28. 1) There were several broken or missing tiles in the walk-in cooler. Replace tiles.2) There were a couple ventilation hood filters were damaged. Replace the damaged hood filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/28. Deep cleaning of the kitchen is required. - Dry storage area. - Floors underneath the cookline equipment- Walls around the cookline. - Ceiling vent above food preparation area. Please organize and remove any clutter in the kitchen.

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