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Brooklyn Tomato

102 - 205 Jennifer Heil Way Spruce Grove AB T7X 4J5 · Food - General

Official record from Alberta →

Inspection summary

Brooklyn Tomato has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on March 2, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 7 times across 7 separate inspections, most recently on February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on February 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across from the cooking area was warm. 8C was recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink handle is not working properly.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across from the cooking area was warm. 8C was recorded.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler across from the cooking area was warm. 8C was recorded.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -bubble tea cooler is not cold enough
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -bubble tea cooler is not cold enough-bubble tea cooler is not equipped with a thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -pump soap is not present at the hand sink
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were on the counter all over the kitchen. Ensure wet cleaning clothes are immersed in a sanitizer at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soaked rice was found at room temperature. Operator indicated food had been soaked for 1 hour. Ensure soaked rice is stored in the cooler or used within 2 hours of soaking.
    • 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 at the front service area had no soap. Soap was provided during inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers of food were being stacked on top of other containers of uncovered food. Do not stack food items unless containers have tightly sealed lids. 2. Food was left stored in open cans. Once a can is opened, transfer left over contents to a food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach/sanitizer being used contains additional chemicals such as scent and fabric protection. Ensure that the chlorine/bleach used does not contain fabric protection or scents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts were being stored at room temperature. Bean sprouts were placed into a ice bath.Ensure that bean sprouts always maintain a temperature less than 4 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not producing a sanitizer residual. Facility is manually sanitizing all dishes, utensils and equipment until it is repaired.

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