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Annie's Chinese and Western Cuisine Restaurant

5201 Highway 2A Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Annie's Chinese and Western Cuisine Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 9, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 across 2 separate inspections, most recently on February 5, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 19, 2024. 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 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 6 times across 6 separate inspections, most recently on February 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 5 times across 5 separate inspections, most recently on September 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 12, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has grease build up under and behind deep fryers even though vent cleaning is not scheduled until next month. Clean under and behind grill and deep fryer and ceiling about deep fryer.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the foods in the walk-in cooler are stored in non-food grade materials. Replace with food grade materials where foods are in direct contact with the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build up on ceiling above wok.Foods splash on walls in kitchen area. Debris in hard to reach areas such as behind coolers and under equipment. Leak and moisture build up behind wok fryer. Clean.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the foods in the walk-in cooler are stored in non-food grade materials. Replace with food grade materials where foods are in direct contact with the container.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the foods in the walk-in cooler are stored in non-food grade materials. Replace with food grade materials where foods are in direct contact with the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris in corners and hard to reach area include back dry storage.Clean.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray solution.Labelled and topped off solution during inspection.200ppm Chlorine tested.Testing strips available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the foods in the walk-in cooler are stored in non-food grade materials. Replace with food grade materials where foods are in direct contact with the container.
  8. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the foods in the walk-in cooler are stored in non-food grade materials. Replace with food grade materials where foods are in direct contact with the container.
    • 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?
      • Back screen door not close flush with door frame potential allowing pest entry.Repair.
  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine spray bottles empty. Refill and ensure 100ppm chlorine.2. No testing strips. Owner forwarded picture of found testing strips, they were QUAT testing strips and don't match the chlorine. Purchase testing strips that match with sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the foods in the walk-in cooler are stored in non-food grade materials. Replace with food grade materials where foods are in direct contact with the container.
    • 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?
      • Back screen door not close flush with door frame potential allowing pest entry.Repair.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Walk-in cooler exit door handle is broken potentially allowing a worker to be trapped in the walk-in cooler.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Items like metal coffee cans left in bulk containers like sugar to scoop food material out. Could potential contaminate food from dirty utensils and/or hands. Use only food approved utensils and store out of food material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Improved cleanliness.Still some debris and dirt in hard to reach areas such as under dry storage shelving and food preparation equipment. Clean.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- The floor under the woks and fryers (both front and back areas) has grease and dirt building up. Please give this area a thorough cleaning.2- The ceiling around the air ducts in the kitchen are becoming dusty. please clean these areas of the ceiling.
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