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Dunn & Company Kitchen + Mercantile

117 Main Street Chestermere AB T1X 1V2 · Food - General

Official record from Alberta →

Inspection summary

Dunn & Company Kitchen + Mercantile has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on September 9, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on September 9, 2026. 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 3 times across 3 separate inspections, most recently on September 9, 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 once on July 8, 2025. 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 once on March 14, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium sanitizer solution at the front-of-house station measured 0 ppm at the time of inspection. Additional sanitizer bottles were available on site and measured 200 ppm, which is within the required concentration range. The operator stated that the ineffective sanitizer bottle would be removed from use and replaced with the available sanitizer solution measuring 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter made with fresh garlic was held at room temperature. Garlic butter with fresh garlic is considered high risk and must be stored under 4 degrees Celsius. It was moved into cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips on-site were expired. Please obtain new test strips.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for chlorine sanitizing dishwasher. Please obtain chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy was dirty and required cleaning. Operator stated that cleaning had been scheduled.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Package of raw beef was sitting on counter. This was placed into cooler during the inspection. Ensure all high risk food is stored under temperature control.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A staff purse was stored on prep surface in kitchen. Please ensure staff personal items are stored in designated area and kept off of food preparation surfaces. 2. A bag of potatoes and a bag of sugar was stored directly on the floor. Please ensure all food is stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top of prep cooler measured approximately 10 degrees Celsius. Please ensure top of prep cooler is kept closed when not in use to ensure temperature is maintained at 4 degrees Celsius or below. Lid was closed during inspection.

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