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Bedford Village 64403 - Kitchen

161 Festival Way Strathcona County AB T8A 4X2 · Food - General

Official record from Alberta →

Inspection summary

Bedford Village 64403 - Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on September 8, 2026, found no infractions.

5 of 12 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.

The last 2 inspections in a row found no infractions. 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 once on August 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 6 separate inspections, most recently on August 21, 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 3 times across 2 separate inspections, most recently on August 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 18, 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?

  • 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 March 18, 2025. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *The Quat based sanitizer bucket tested below 200ppm. Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizer was refreshed and adequate concentration was detected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment requires cleaning and sanitizing: -ice machine –pink scum and mould like substance on the inside of the machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The following equipment and areas require cleaning:-ceiling fans in the walk in cooler – dust accumulation-ceiling tiles by the range hood – dust accumulation and food splatter -ceiling tiles by the food preparation area – food splatter-ceiling vents by the dishwasher and back area – dust accumulation-light fixtures by range hood – dust accumulation
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • *Smal section on the floor right in front of the cookline was in disrepair (broken and flooring missing). Repair flooring and ensure flooring is in a good state of repair to facilitate the easy cleaning.
  6. 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?
      • *Ceiling tiles by the hood range/cookline were dirty with dust accumulation. Clean and/or replace tiles. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning.*Smal section on the floor right in front of the cookline was in disrepair (broken and flooring missing). Repair flooring and ensure flooring is in a good state of repair to facilitate the easy cleaning.
  7. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tiles by the hood range/cookline were dirty with dust accumulation. Clean and/or replace tiles. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning.*Smal section on the floor right in front of the cookline was in disrepair (broken and flooring missing). Repair flooring and ensure flooring is in a good state of repair to facilitate the easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of sticky residues on juice nozzles and debris build up on hard-to-reach areas behind the juice nozzles of the juice machine. Clean nozzles and hard to reach area and add to routine cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Used dry ingredient scoops were stored in single use take out containers. Take out containers were not easy to clean and had lot of left-over dry ingredients in it. Discussed with site scoops should be stored in cleanable containers. Other storage options also discussed. Scoops were placed into dishwashing and containers discarded.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No readily available hot water observed at the hand sink next to the preparation area in the front. It appears that plumbing/ faucet broke down recently. Ensure readily available hot water is accessible for hand washing. Ensure hand sink at the back of the area is used for hand washing while the tap/plumbing/ faucet is fixed/repaired for the hand sink next to the food preparation area in the front.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel for the hand sink in the back area (across from walk in freezer) observed to not on top of the dispenser. This was corrected onsite.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Lunch desserts in the front cooler was not covered. Immediately cover desserts and ensure all food products are protected from contamination. Corrected on site: Sous Chef covered dessert.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tiles in front of the grill area appears to be in disrepair. Ensure all surfaces are easily cleanable, impervious to moisture and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ceiling tiles in front of the grill/cookline were dirty and some tiles the surface was bubbling. Sous Chef indicted they tried to clean the tiles and it didn’t work. If tiles cannot be cleaned, they need to be replaced with tiles that are cleanable, impervious to moisture and in good repair.
  12. Monitoring 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?
      • *Ceiling tiles in front of the grill area appears to be in disrepair. Ensure all surfaces are easily cleanable, impervious to moisture and in good repair.

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