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Bar V Nook Supportive Living - Kitchen

4504 52 Avenue Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Bar V Nook Supportive Living - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on May 29, 2026, recorded 1 infraction.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

The number of infractions per inspection has stayed roughly the same over time.

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 May 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 20, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on May 29, 2026. 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 April 10, 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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1- Plastic scoop handle was observed in contact with food (corn starch) in the plastic container. Ensure that all items not associated with food is separated to prevent cross contamination.2- Boxes of carrots and cabbage were observed stored directly on the floor in the cooler. All food items must be stored off the floor on shelving or pallets to prevent contamination and allow for proper cleaning of the area
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions in all spray bottles were tested and found to be at 50 ppm QUAT concentration. The sanitizer dispenser was tested and measured at 200 ppm. All spray bottles were emptied, refilled with fresh solution, and adjusted to achieve a concentration of 200 ppm.Ensure that sanitizer concentrations are regularly monitored and that solutions are replaced daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handle was observed in contact with food (corn starch) in the plastic container.Ensure that all items not associated with food is separated to prevent cross contamination.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The single use cutlery accessible to the residents has the food contact ends available. This can lead to people's hands touching the food contact end of all the utensils. Ensure the utensils are stored with the handles available for touching.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There are homemade canned pickles in the kitchen. All foods in a permitted food facility must come from an approved inspected facility. Homemade canned pickles are not acceptable to be used and provided to the residents. Ensure the pickles are removed from the facility and no longer accepted as a donation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was only 1 nearly empty spray bottle of sanitizer found in the kitchen food preparation area. Wiping cloths must always be used with a sanitizer solution. Ensure there is an ample supply of sanitizer solution throughout the kitchen to facilitate its use on a regular and frequent basis.

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