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Cheryl's Country Kitchen

104 - 532 1 Avenue NE Airdrie AB T4B 1S1 · Food - General

Official record from Alberta →

Inspection summary

Cheryl's Country Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on October 1, 2026, recorded 3 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 times across 3 separate inspections, most recently on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 30, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 27, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 8 separate inspections, most recently on October 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the paper towel dispenser in the staff washroom. Operator reported paper towel dispenser was being replaced to fit paper roll size available in the store.*Equip the washroom with paper towel
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was noted on shelving in front of the walk-in cooler in the kitchenGrease build-up was noted on the bulk bins by the walk-in cooler in the kitchen**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:1. The ceilings in the following areas were dusty:at the back of the kitchen above the food mixer, above the cookline and the dishwashing pit.2. The wall in the kitchen beside the prep cooler was dusty.-Clean the areas indicated above.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were found at the prep table.-Store cleaning clothes in sanitizing bucket in between use to prevent bacteria growth.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the 3 spray bottles in the facility measured at above 200ppm chlorine. Operator reconstituted and measured at 100ppm.-Ensure chlorine sanitizing solution is maintained at 100ppm to be food safe.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some mice droppings were found under the shelves in the dry storage area in the basement. Operator stated the pest control was managed by landlord but no pest control report was available on site.-Clean up mice droppings.-Mice traps should be placed along the wall for easy mice entering.-Obtain and maintain pest control report to monitor activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic cup without handle was used as scoop and stored in rice bulk bin and a scoop with handle was stored in the bulk sugar bin with the handle in contact with food.-Ensure scoops with handles are used for dry food. - Store scoops with handle sticking out of food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ceilings in the following areas were dusty:at the back of the kitchen above the food mixer, above the cookline and the dishwashing pit.2. The wall in the kitchen beside the prep cooler was dusty.-Clean the areas indicated above.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration the chlorine sanitizing solution was measured at greater than 1000ppm. Operator mixed a fresh solution measured at 100ppm.**Ensure that chlorine sanitizer used in the food prep area is maintained at 100ppm at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing chlorine sanitizing solution used in the food prep area was not labelled. Operator labelled the bottle during the inspection.**Ensure that all chemicals used in the facility are clearly labelled to identify its contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The potato chopper in the basement was dirty.**Please clean and sanitize equipment.**Please ensure that food equipment is cleaned and sanitized after each use.
  4. 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?
      • Cardboard was used to line shelf where turkey were stored in the walk-in freezer.**Remove cardboard as cardboard cannot be cleaned.
  5. Monitoring Inspection

    2 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?
      • Cardboard was used to line shelf where turkey were stored in the walk-in freezer.**Remove cardboard as cardboard cannot be cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had some scum build up in the machine.**Please clean and sanitize food equipment
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some staff items (Cell phone, cups of coffee) were noted on the food prep countertop. Staff removed items.**Ensure that staff personal items are stored in a separate area away from where food is being prepped to prevent contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a hole on the wall under the dish washer.**Please make repairs and seal all holes.**Ensure all surfaces in the food prep areas are smooth and cleanable.2. Cardboard was used to line shelf in the walk-in freezer.**Remove cardboard as cardboard cannot be cleaned.3. The cold-water faucet for the handwash sink adjacent to the cookline was blocked off.**Repair faucet**Ensure all hand wash sinks are kept supplied with hot & cold water, soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine had some scum build up in the machine.**Please clean and sanitize food equipment2. Grease build-up was noted on the door handles of the prep coolers in the cookline and the black cooler beside the deep fryer.**Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter was noted at the back of the walk-in freezer in the basement.**Please remove and dispose of items that are no used.**Ensure that area is kept clean to promote proper cleaning of the area and to prevent harboring of pests.
  7. Risk Management Inspection

    2 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?
      • Faucet at two compartment sink was loose. **Please tighten.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket for the white freezer beside the ice machine was broken, food debris was gathered in the pocket of the gasket.**Replace gasket.2. One of the covers of the inserts for the prep cooler was broken, cover was discarded.**Ensure that all equipment/utensils used in the food prep area is in good repair.3. Grease build-up was noted on the door handles of the prep coolers in the cookline and the black cooler beside the deep fryer.**Please clean.4. The white chopping board on the prep coolers in the cookline had a lot of knife markings, was discolored and had dirt build-up in the grooves of the chopping board.**Resurface or replace chopping boards to ensure equipment can be properly cleaned and sanitized.5. The shelves of the black cooler beside the deep fryer were rusty and cannot be cleaned.Resurface/Replace shelves to ensure that shelves are smooth and cleanable.
  8. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl containing hollandaise sauce left at room temperature was measured at 34 degrees C, staff stated sauce was made 2.5 hours prior to the inspection. Sauce was discarded.**Ensure that all high-risk foods are stored properly - store at/above 60 degrees C or at/below 4 degrees C at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine level in the low temperature dishwasher was measured at 0ppm. Staff filled 2-compartment sink with chlorine solution for sanitizing dishes.**Repair dishwasher.**Wash dishes in the dishwasher and manually sanitize dishes in the 2-compartment sink until dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel for the hand wash sink by the coffee machine. Staff replaced paper towel.**Ensure that all hand wash sinks are equpped with hot & cold water, soap and paper towel at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at two compartment sink was loose. **Please tighten.
    • 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 light above the ice machine was not working.**Replace light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The gasket for the white freezer beside the ice machine was broken, food debris was gathered in the pocket of the gasket.**Replace gasket.2. One of the covers of the inserts for the prep cooler was broken, cover was discarded.**Ensure that all equipment/utensils used in the food prep area is in good repair.3. Grease build-up was noted on the door handles of the prep coolers in the cookline and the black cooler beside the deep fryer.**Please clean.4. The white chopping board on the prep coolers in the cookline had a lot of knife markings, was discolored and had dirt build-up in the grooves of the chopping board.**Resurface or replace chopping boards to ensure equipment can be properly cleaned and sanitized.5. The shelves of the black cooler beside the deep fryer were rusty and cannot be cleaned.Resurface/Replace shelves to ensure that shelves are smooth and cleanable.
  9. Initial Inspection

    2 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?
      • 1. Faucet at two compartment sink was loose. Please tighten.2. Small piece of baseboard on wall across from dishwashing area was missing. Please replace.3. There was a small area of exposed dry wall beneath soap dispenser at back of kitchen. Please paint or cover with material that is impermeable to water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas:- prep table with microwave, particularly the lower shelf.-Shelf above prep table beside vitamin water cooler

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