DNA Gardens
NE 24-35-23 W4 Elnora AB T0M 0Y0 · Food - General
Inspection summary
DNA Gardens has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on June 17, 2026, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and 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.
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 April 28, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 April 28, 2026. 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?
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 August 20, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 5 separate inspections, most recently on April 28, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 April 28, 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?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing QUAT sanitizer was noted to be improperly labelled.Please ensure that chemicals are properly labelled to indicate their contents to ensure safe food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The newly installed plumbed in hand washing sink in the food preparation area was observed to be missing soap at the time of inspection. The sink was also noted to not be dispensing hot water. After discussion with the operator, the hand sink was restocked and adjusted to dispense hot and cold running water.Please ensure that the sink is kept properly stocked and maintained in good working condition.
- 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?
- The weatherstripping for both the backdoor and front door were noted to be in need of repair/replacement.Please ensure that the weatherstripping is repaired or replaced to help prevent the entry of pests.
- 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?
- A valid food handling permit was not observed to be posted at the time of inspection.Please ensure that a valid permit is posted for patrons to observe.
- 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 newly-installed hand sink was noted to be leaking at the time of inspection. The operator was informed and the leak was addressed.Please ensure that all plumbing is maintained in good working condition to ensure the safe and sanitary handling of food.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A temporary handwashing sink that had no hot or cold running water was observed to be used in the front food preparation area. The grey water for the sink was mentioned to be emptied by the end of each season. Please ensure that a plumbed-in handwashing sink with hot and cold water is installed to ensure regular and proper hand hygiene.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A temporary handwashing sink that had no hot or cold running water was observed to be used in the front food preparation area. The grey water for the sink was mentioned to be emptied by the end of each season. Please ensure that a plumbed-in handwashing sink with hot and cold water is installed to ensure regular and proper hand hygiene.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The well that supplies this kitchen is approximately 42.24 meters away from a sewage lagoon. The well water is being used for dishwashing and handwashing. Bottled water is being used as an ingredient for food products. Please ensure that an approved and potable water source is used and connected to this food facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A temporary handwashing sink that had no hot or cold running water was observed to be used in the front food preparation area. The grey water for the sink was mentioned to be emptied by the end of each season. Please ensure that a plumbed-in handwashing sink with hot and cold water is installed to ensure regular and proper hand hygiene.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The well that supplies this kitchen is approximately 42.24 meters away from a sewage lagoon. The well water is being used for dishwashing and handwashing. Bottled water is being used as an ingredient for food products. Please ensure that an approved and potable water source is used and connected to this food facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A temporary handwashing sink that had no hot or cold running water was observed to be used in the front food preparation area. The grey water for the sink was mentioned to be emptied by the end of each season. Please ensure that a plumbed-in handwashing sink with hot and cold water is installed to ensure regular and proper hand hygiene.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The well that supplies this kitchen is approximately 42.24 meters away from a sewage lagoon. The well water is being used for dishwashing and handwashing. Bottled water is being used as an ingredient for food products. Please ensure that an approved and potable water source is used and connected to this food facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- 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 chlorine dishwasher was mentioned by the chef to be having issues. The final rinse cycle of the dishwasher was measured to dispense 0 ppm of chlorine sanitizer. The chef was currently using the 3-compartment sink method with QUAT sanitizer. Please ensure that the dishwasher is repaired to allow for adequate cleaning and sanitizing of dishware.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area behind the grill was observed to be in need of cleaning.Please ensure that the noted areas are cleaned to ensure safe food handling.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?