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Bing's Spruce Grove

21 Westway Road Spruce Grove AB T7X 3X3 · Food - General

Official record from Alberta →

Inspection summary

Bing's Spruce Grove has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 25, 2024. The most recent inspection, on May 21, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 April 25, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on January 29, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bucket of raw chicken was placed on the floor during food preparation. The owner was informed and the food handler was asked to move the bucket off the floor and onto an elevated surface.2. Metal tongs were found being stored in the prep cooler with raw meat touching the handles. The tongs were removed by the owner and placed in the dishwasher before being used again.Please ensure that all equipment related to food handling is used in a sanitary manner and that all food handlers are mitigating cross contamination surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink had a sieve placed on top of the sink and was obstructed from access.Please ensure that handwashing sinks remain accessible for use at all times, and that the sink is used for handwashing only.
  2. Monitoring Inspection

    0 infractions

  3. 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?
      • Active water leak was observed in the ceiling above the aisle in the dining room. Ensure ceiling is repaired and maintained in good repair. Dry or replace wet materials.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handsink that is between the dishwasher and the cooler had some items stored in it. Please ensure items are not being stored in this sink so that staff can wash hands as often as required-An additional hand sink is recommended for the West end of the kitchen. But in the meantime, the two compartment sink along the North wall should be equipped with soap and papertowel
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One cooler near the door was too warm. Please monitor and ensure all coolers are at 4 C or less

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