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Chinook Winds Concession

200 - 2853 Chinook Winds Drive SW Airdrie AB T4B 3S5 · Food - General

Official record from Alberta →

Inspection summary

Chinook Winds Concession has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 16, 2024. The most recent inspection, on May 29, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 5 times across 2 separate inspections, most recently on May 27, 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 2 times across 2 separate inspections, most recently on May 29, 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 May 27, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • 1. Significant gap noted under concession door and light visible.COMPLETE THE FOLLOWING:1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
    • 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. Cover missing on wall to the left of the dishwashing sink.COMPLETE THE FOLLOWING:1. Replace cover so area is easy to clean and maintain.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Facility only had lemon scented bleach on site.COMPLETE THE FOLLOWING:1. Purchase unscented household bleach for making food grade sanitizers, as lemon scented bleach may contain additional ingredients that are not food safe.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Staff indicated they are using Lysol multi-surface cleaner and disinfectant for sanitizing counters. Product label reviewed during inspection, and there were no instructions for food contact surfaces. Staff informed not to use on counters or any surfaces where food is being prepared.COMPLETE THE FOLLOWING:1. Use food grade detergents and sanitizers for cleaning and sanitizing food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Spray bottles were not labeled.COMPLETE THE FOLLOWING:1. Ensure spray bottles are always labeled to indicate their contents and prevent misuse of chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When describing the 2-compartment sink manual dishwashing procedures, staff stated they were washing, rinsing and air-drying reusable dishes, but were not sanitizing dishes. The correct dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. Ensure manual dishwashing includes washing with warm water and soap and rinsing in the first compartment, followed by immersing dishes in sanitizer in the second compartment for a minimum 2 minutes. 2. Refer to dishwashing procedure posted at dishwashing sink in concession.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available for testing sanitizer.COMPLETE THE FOLLOWING:1. Purchase test strips and test sanitizer regularly to ensure it is maintained at a minimum 100ppm concentration for adequate sanitizing of dishes.
    • 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?
      • 1. Significant gap noted under concession door and light visible.COMPLETE THE FOLLOWING:1. Replace weatherstripping to close up gap and prevent entry of insects and pests into the food facility.
    • 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. Cover missing on wall to the left of the dishwashing sink.COMPLETE THE FOLLOWING:1. Replace cover so area is easy to clean and maintain.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Supply quats sanitizer test strips to measure quats sanitizer levels. Maintain concentration of sanitizer between 200-400 ppm at all times.

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