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Divine Creations Catering

14538 116 Avenue NW Edmonton AB T5M 3E9 · Food - General

Official record from Alberta →

Inspection summary

Divine Creations Catering has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on January 29, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on January 23, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temp dishwasher was not reaching the required sanitation temperature of 71C at dish level. The temperature measured 69.7C at dish level after the second cycle. The final-rinse temperature gauge was not registering an increase. Please repair the dishwasher. Ensure it is functioning properly and reaches 82C at the final-rinse temperature gauge and 71C at dish level to ensure satisfactory sanitationUntil the dishwasher is repaired, the facility will sanitize dishes/utensils using one compartment of the three-compartment sink. Detergent and sanitizer were available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several bowls were stored in dry food containers. Please use dedicated scoops with long handles or keep scoops in a clean, separate container to prevent contamination. The bowls were removed from the containers.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry storage bins being stored in an improper manner.

Nearby inspected facilities

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