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Country Kitchen

1123 Osler Street Carstairs AB T0M 0N0 · Food - General

Official record from Alberta →

Inspection summary

Country Kitchen has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on April 22, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 2, 2024. 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?

  • 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 5 times across 4 separate inspections, most recently on April 13, 2026. 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 5 times across 5 separate inspections, most recently on November 27, 2025. 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles of cooking pans observed on the stove have open ends, making the surface more difficult to properly clean.Repair handle end to render surface smooth and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of one of the sliding cooler doors is broken, rendering a surface that is not smooth nor easily cleanable. Repair cooler door handle in a manner that render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following food equipment requires cleaning:-The food slicer equipment-The rice cookerClean indicated equipment.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The diluted bleach sanitizer available for use in the kitchen was measured at a concentration in excess of 200ppm chlorine. Sanitizer concentration was corrected to 100pppm during inspection.
    • 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 counter directly adjacent to the stove burners has heat damage, making the surface more difficult to clean.Repair or replace affected countertop with a material that is durable and heat-resistant to facilitate cleaning.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • A section of ceiling near the slicer is damaged. Operator indicated that this damage may be due to a water leak. Repair ceiling to ensure that surface is smooth and easily cleanable.
  9. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer capable of measuring a maximum heat-sanitizing dishwasher temperature was unavailable. The waterproof thermometer being used did not have a setting allowing for the recording of a maximum temperature. Acquire a probe thermometer capable of measuring the highest temperature recorded from a heat-sanitizing dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of ceiling near the slicer is damaged. Operator indicated that this damage may be due to a water leak. Repair ceiling to ensure that surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooking equipment was being stored on a cardboard lined shelf under the sink. This material is not suitable for long-term storage due to it being absorbent and difficult to clean. Remove cardboard or replace with cleanable alternative material. Ensure that cooking equipment is not being stored directly underneath wastewater lines.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop in use for ice for drinks was broken and did not have a handle to allow for the sanitary handling of ice. Ice scoop was replaced during inspection.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife was observed storing knives in the kitchen.A metal knife insert was observed to have a foam lining which was found to be in a visibly unclean state.Remove utensil storage with materials that are unable to be effectively cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around and underneath the food slicer was observed to be in an unclean state. The storage cabinet under the slicer has a significant residue. Clean indicated area.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. There was not enough sanitizer in the cloth bucket. More sanitizer was made during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Personal items stored on clean dish rack and open drinks stored on table with customer food items. Both were move during the inspection.COMPLETE THE FOLLOWING:1. Please pick an area that is separate from any customer food items for storing personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Chicken and shrimp left on counter. Both were moved back to the cooler during the inspection.2. Minced garlic stored at room temperature. Garlic was left out for lunch rush. Moved to prep cooler during the inspection.3. Broth in large pot measured 12*C and was made the previous day. Broth was discarded, as it was still in the process of cooling. Discussed proper cooling procedures during the inspection. *Food must be cooled from 60*C to 20*C in under 2 hours and 20*C to 4*C in under 4 hours using the following methods:- Ice bath.- Divide into smaller portions.- Transfer to shallow pan.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Phone stored on cutting board. Phone was removed during the inspection. 2. Cups stored in dry ingredient bins. Cups were removed during inspection. ** If storing utensils in dry ingredient bins, please ensure they have handles to protect food from contamination. 3. Cooking utensils were being stored next to the handwash sink in the kitchen. Utensils were relocated during the inspection. 4. Sanitizer bucket stored in kitchen hand sink. Bucket was removed, so sink was kept clear and unobstructed. 5. Opened bottles of sauces were being stored at room temperature. Bottles were moved to the fridge during inspection, as product labels indicated to refrigerate after opening. 6. Ice scoop was being stored on top of the ice machine. Scoop was moved to a food grade container during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel for front hand sink was not stored in a holder.COMPLETE THE FOLLOWING:1. Please purchase a holder for the paper towel.
    • 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. The weather strip on the back door is in disrepair.COMPLETE THE FOLLOWING:1. Please repair/replace the weather strip to prevent entry of pests into kitchen.

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