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Edge Energy Logistics Inc. - Kitchen

SW 4-81-24 W4 Opportunity MD No.17 AB · Food - General

Official record from Alberta →

Inspection summary

Edge Energy Logistics Inc. - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on October 9, 2026, found no infractions.

2 of 5 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 and Pests.

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 2 times across 2 separate inspections, most recently on March 14, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 14, 2023. 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 once on October 7, 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 once on October 7, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The stand-up silver Astosa cooler in the kitchen measured 6C. No high-risk food intended for clients were stored in there at the time. The facility has other coolers that can maintain a temperature of 4C or below.2. The mechanical chemical dishwasher produced 0 ppm chlorine residual during the rinse cycle. The facility has a three-compartment sink setup.ENSURE:1. The noted cooler is not used for high-risk foods until it can maintain a temperature of 4C or below. 2. The mechanical dishwasher is not used until it can achieve a minimum of 100 ppm chlorine residual during the rinse cycle.Until the dishwasher is repaired, equipment is washed using the three-sink dishwashing method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under cooking equipment is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher sanitizer cycle did not have active chemical when measured by the health inspector, with chlorine test strips measuring 0 ppm. The operator will be washing the dishes in the dishwasher and complete the final sanitization step manually in the sink.Update (March 14, 2024): Mechanical dishwasher remains in disrepair. Operator will manually wash, rinse, and sanitize dishes and utensils until the dishwasher is repaired.
  5. 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 mechanical dishwasher sanitizer cycle did not have active chemical when measured by the health inspector, with chlorine test strips measuring 0 ppm. The operator will be washing the dishes in the dishwasher and complete the final sanitization step manually in the sink.Note: Management stated that the mechanical dishwasher will be replaced due to constant issues regarding the lack of sanitizing agent.
    • 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?
      • No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times. Pest control checklist template was provided to the operator by email.
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