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Discovery Place The Heights - Kitchen

2 Highwood Boulevard Devon AB T9G 2G2 · Food - General

Official record from Alberta →

Inspection summary

Discovery Place The Heights - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on September 21, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on September 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 6 separate inspections, most recently on January 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 3 separate inspections, most recently on January 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Food safe sanitizer (Ostro San) concentration tested at 400ppm. The manufacturer’s label on the concentrate indicates the product must be at 200 ppm to be food safe. Please contact the chemical supplier to adjust the dispensing concentration and manually mix the sanitizer to 200 ppm until the reduction is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing were required for the following equipment -knife storage container under the front hot holding unit -dried debris in container -industrial mixer -cage, black splash, underside of mixer/attachment area – caked on food debris-microwave by the hot holding unit – food splashes -ice machine - pink scum on the inside of the machine-ceiling vents thought the kitchen – build of dust -cooler wall and shelving - mould like substance -strainer - dried debris -moved to dishwashing during inspection.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following equipment: -underside of the meat slicer- build up of old food debris (Corrected)-inside the microwave above the hot holding food unit – spills and splashes from foods (Corrected). -inside the commercial ice machine on the grates – pink/brown color substance on the grates -juice machine nozzles and hard to reach area behind the nozzles -sticky residue and debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on multiple light fixtures throughout the kitchen. Clean and add to routine cleaning.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal food items were found in the stand up cooler located in the dining room. Relocate staff items to designated staff area in the walk in cooler to prevent cross contamination. Review this requirement with all staff. Corrected on site: Food item was discarded by site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Ice was found in the hand sink next to the dipper well. Hand sinks must remain clean, unobstructed and used only for hand washing. Review proper hand sink use with all staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dipper well faucet was leaking when turned on. Please ensure plumbing is in working condition. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cleaning and sanitizing required for the following equipment: -underside of the meat slicer- build up of old food debris -inside the microwave above the hot holding food unit – spills and splashes from foods -inside the commercial ice machine on the grates – pink/brown color substance on the grates -juice machine nozzles and hard to reach area behind the nozzles -sticky residue and debris
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation on multiple light fixtures throughout the kitchen. Clean and add to routine cleaning.
  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?
      • *Wall under the dishwasher was in disrepair, deteriorated/water damaged. No longer smooth durable, watertight and easy to keep clean. Repair wall.
  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?
      • *Wall under the dishwasher was in disrepair, deteriorated/water damaged. No longer smooth durable, watertight and easy to keep clean. Repair wall.
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food items found not covered to protect from contamination. Individually portioned bowls of ice cream in the walk in freezer. Container of potatoes in the walk in cooler. Ensure all food products are covered to protect from contamination. Corrected on site: ice was discarded by staff. A lid was placed on the container of potatoes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunch bag was found sitting on the top of the stand up freezer next to the cookline. Relocate staff item to designated storage area to prevent contamination of facility items. Corrected on site: lunch bag relocated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Wall under the dishwasher was in disrepair, deteriorated/water damaged. No longer smooth durable, watertight and easy to keep clean. Repair wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Dirty equipment was found in clean storage area (e.g. Grater, and 2 strainers). Ensure only adequately clean equipment are placed back into storage. Reclean equipment. Corrected on site: equipment placed into dishwashing.*Single use take out bowl was being used handle dry ingredient (e.g. sugar). Ensure single use items are not reused. Ensure proper scoops are used to handle dry ingredients to prevent contamination of bulk ingredients. Remove bowl and use scoops. Corrected on site: bowl removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Build up of dust and debris on ceiling tiles, ceiling vents and light fixtures throughout the kitchen. Clean areas and add task to routine cleaning schedule.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Individually portioned cups of ice cream were not covered in the walk in freezer. Ensure all food products are covered to protect from contamination. Corrected on site: manager covered the ice cream.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Accumulation of dust was found on the multiple fans in the kitchen (black fan and white fan in the back food preparation area). Cleans fans and add to routine cleaning schedule.

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