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Chef House

35 - 2020 Sherwood Drive Sherwood Park AB T8A 3H9 · Food - General

Official record from Alberta →

Inspection summary

Chef House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on December 2, 2025, recorded 2 infractions.

3 of 9 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 and 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.

  • 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 3 times across 3 separate inspections, most recently on December 2, 2025. 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 December 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on March 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on September 3, 2024. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 24, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The front counter chlorine sanitizer pail when tested only measured 50ppm. Discussed with operator who refilled pail with fresh solution. Retested concentration was acceptable (100ppm).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of butter chicken was observed to be hot held in a water bath. Measured temperature was approximately 50C. Discussed with operator who had a secondary container underneath and removed. Retested and temperature was acceptable >60C.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the prep cooler at the front service area was measured to be between 9C - 10C. Contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is capable of maintaining the temperature of food at or below 4C.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution was too strong (above 200ppm). 100ppm solution was prepared during inspection.Use chlorine test strips to measure the concentration of prepared sanitizer solution and ensure the required 100ppm is maintained.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not observed. Temperature log sheet at the facility was not being completed.Check the temperature of all coolers and freezers at the facility (at least twice daily) and keep records.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep cooler at the front service area was measured to be between 9C - 10C. Chopped vegetables, cheese and sauce were observed in the cooler and cooler inserts. The staff stated that the food items were moved from the walk-in cooler into the prep cooler as the facility opened about 30mins before inspection. The PHI advised the staff to move the food items back into the walk-in cooler during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the prep cooler at the front service area was measured to be between 9C - 10C. Contact your service technician for repairs. No food that requires temperature control should be stored in the cooler until it is capable of maintaining the temperature of food at or below 4C.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • The black counter located next to the prep table cooler and Donair machine did not have a washable and cleanable surface (exposed wood sides.) These surfaces required re-surfacing.Sept 03, 2024: The edge of the counter surface beside the Donair machine was still in disrepair. Please repair this area to ensure the surface is smooth and easy to clean.
  8. 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?
      • The black counter located next to the prep table cooler and Donair machine did not have a washable and cleanable surface (exposed wood sides.) These surfaces required re-surfacing.
  9. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prep table cooler measured 16C at the time of inspection. Correction required to 0-4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The black counter located next to the prep table cooler and Donair machine did not have a washable and cleanable surface (exposed wood sides.) These surfaces required re-surfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of the tv monitors located in the front display areas were soiled with grease and required a thorough cleaning.

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