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Barb's Kitchen Centre

9766 51 Avenue NW Edmonton AB T6E 0A6 · Food - General

Official record from Alberta →

Inspection summary

Barb's Kitchen Centre has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on October 9, 2025, found no infractions.

1 of 5 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.

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 4 times across 4 separate inspections, most recently on September 4, 2025. 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 4 separate inspections, most recently on September 4, 2025. 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 once on September 4, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available food-contact surface sanitizer was observed. Ensure a sanitizer such as 100ppm bleach/chlorine is readily available. The operator prepared a 100ppm bleach/chlorine sanitizer solution during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water was available at the designated handwashing sink. Ensure water is always available at the handwashing sink to help facilitate effective handwashing. The operator turned on a water valve and provided cold water at the handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Designated handwashing sink was present, however, there was no supply of hot water. Action required:-Please ensure that the handwashing sink must be accessible, equipped with hot/cold water supply, paper towels and soap dispenser.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water detected at the two-compartment dishwashing sink or the designated handwashing sink. The operator informed that there was a gas supply issue.Ensure the facility is supplied with hot and cold water.
  3. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation"- Chlorine test papers were not present. Action required:-Please purchase the chlorine test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Designated handwashing sink was present, however, there was no supply of hot water. Action required:-Please ensure that the handwashing sink must be accessible, equipped with hot/cold water supply, paper towels and soap dispenser.
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation"- Sanitizer papers were present but there was no reference paper to compare the color of test paper.Action required:-Test paper reference paper is required to compare and monitor the strength of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Reoccurring violation"-No designated handwashing sink observed in the kitchen. The facility was approved to use 2 compartment dishwashing sinks for washing hands just for preparing low risk food such as running baking classes. Since it was noted on the facilities website that the facility also provided cooking classes of high-risk food, such as Salmon, chicken gravy etc., they either need to cancel all the other classes except the baking (low-risk for which they were approved) OR install a designated hand-washing sink.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Sanitizer papers were present but there was no reference paper to compare the color of test paper.Action required:-Test paper reference paper is required to compare and monitor the strength of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -No designated handwashing sink observed in the kitchen. The facility was approved to use 2 compartment dishwashing sinks for washing hands just for preparing low risk food such as running baking classes. Since it was noted on the facilities website that the facility also provided cooking classes of high-risk food, such as Salmon, chicken gravy etc., they either need to cancel all the other classes except the baking (low-risk for which they were approved) OR install a designated hand-washing sink.

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