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Country Cottage - Kitchen

75 Cranford Way Sherwood Park AB T8H 2B9 · Food - General

Official record from Alberta →

Inspection summary

Country Cottage - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 4, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on August 21, 2026. 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 9 times across 6 separate inspections, most recently on August 21, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on September 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 21, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 following food service equipment requires cleaning and sanitizing: -ice machine –pink scum and mould like substance on the inside of the machine - completed -microwave – food splatter - completed -shelving in walk in cooler – mould like substance - completed -white fan by the baking area– dust accumulation - completed -radio by the baking area – dust accumulation -completed -grey fan on the floor by walk in freezer – dust accumulation
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Resident accessible coffee/tea/snack station outside kitchen: Unwrapped tea bags were observed stored in an open container without protection from contamination. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided so staff can handle tea bags without direct hand contact. Management discarded the tea bags during the inspection. Storage practices must be revised to ensure tea bags are protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Resident accessible coffee/tea/snack station outside kitchen: Individual creamers were stored in a bowl placed on top of melted ice cubes. Perishable food products must be fully surrounded by ice and not stored only on top of ice. The melted ice and creamers were discarded. Storage practices must be revised to ensure proper temperature control.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • *Expired food handling permit was posted (Expiry date: September 30, 2025). Please post current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Finishes on the drawers at the beverage/cereal station were no longer smooth or easy to clean, with areas of peeling observed. Repair or refinish the affected drawers and ensure all surfaces are smooth, intact, and maintained in a cleanable condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment requires cleaning and sanitizing: -ice machine –pink scum and mould like substance on the inside of the machine -microwave – food splatter-shelving in walk in cooler – mould like substance -white fan by the baking area– dust accumulation-radio by the baking area – dust accumulation-grey fan on the floor by walk in freezer – dust accumulation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *The following areas require cleaning:-hard to reach areas include, but are not limited to: junctions where walls and baseboards meet; under the dishwasher and surrounding area; under the three compartment sink; under food preparation sinks; beneath food preparation areas/work tables; behind cooking equipment along the cookline; and around grease traps- build up of debris and grime
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 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?
      • *There was a hole on the wall around the plumbing under the dishwashing sink. Repair hole.*Finishes inside the drawers at the coffee/juice machine area are no longer smooth or easy to clean. Ensure surfaces are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *A dry ingredient scoop was found directly stored in the flour container. Remove scoop and review with all staff proper scoop storage to prevent contamination of the bulk ingredients. Scoop was removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Spilled cereal was found inside the cereal drawer at the coffee/juice machine area. Clean up spill.*Dust accumulation noted on the white colored fan sitting above the food prep area. Clean fan and add to cleaning schedule. *Buildup of debris was found in the utensils storage containers located by the microwave. Clean containers.
  6. Risk Management Inspection

    0 infractions

  7. 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?
      • *Dry ingredients were stored in the basement on wood shelves. Wood shelving was not properly finished. Shelving should be properly finished and easy to clean. Discussed either finish shelving (e.g. paint), line shelving with a cleanable liner or relocate food products to plastic cleanable shelving that was available in the basement.
  8. Monitoring Inspection

    3 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?
      • *Dry ingredients were stored in the basement on wood shelves. Wood shelving was not properly finished. Shelving should be properly finished and easy to clean. Discussed either finish shelving (e.g. paint), line shelving with a cleanable liner or relocate food products to plastic cleanable shelving that was available in the basement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice cream scoops were found to be stored in a cup of warm water. Discussed storage options for ice cream scoops for in between uses. Best practice is to have a dipper well with a continuous flow of water. Other options include storing scoops in a clean container in the freezer or a fresh scoop for each use. Corrected on site: scoops were placed into a clean container in the freezer.*Scoop was found directly contacting sugar in the sugar dry ingredient bin. Discussed scoop storage options. Ensure one of the following scoop storage practices is followed: utilizing holders, store scoops outside in a clean container and place scoops into dishwashing once they are not required. Corrected scoop was removed and site indicated they will store scoop outside in a clean container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Mould-like substance was found on the walls in the walk in cooler. Clean walls and add task to routine cleaning schedule if not already on.*Buildup of debris was found utensils storage containers located by the microwave. Reorganize and clean area and add task to routine cleaning schedule if not already on.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the prep cooler located across from the cookline was not adequately displaying the cooler temperature. Replace thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spill noted in the cereal drawer in the servery area outside the kitchen. Please clean up spill.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Overall sanitation has been improved. Dust was still observed on the wall in the dishroom area. Please ensure all areas are maintained free of dust.

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