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Bite To Eat

10 Harvest Ridge Drive Spruce Grove AB T7X 0L3 · Food - General

Official record from Alberta →

Inspection summary

Bite To Eat has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on December 16, 2025, found no infractions.

4 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 4 inspections in a row found no infractions. 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 once on December 20, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 20, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -quats is made weekly. Solutions were too weak. Please mix everyday and ensure a concentration of 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -sushi rice is made the day before and kept at room temp after acidification. Please make fresh daily if possible and for storage longer then 6 hours the acidified rice should be stored above 60C or below 4C.-cream cheese icing was being stored at room temperature. Cream cheese icing should be kept at 4C or less for storage longer than 4 hours.-a probe thermometer should be used daily on one food products to ensure staff knowledge and equipment standards.

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