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Everitt Gardens - Kitchen

125 Everitt Drive North St. Albert AB T8N 7R9 · Food - General

Official record from Alberta →

Inspection summary

Everitt Gardens - Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on January 8, 2026, found no infractions.

2 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on September 20, 2024. 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 once on September 20, 2024. 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 18 times across 10 separate inspections, most recently on June 9, 2025. 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?

  • 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 4 times across 2 separate inspections, most recently on April 30, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 16, 2024. 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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • X Ventilation canopy is due for professional cleaning / service. Last service was completed June 2024 with expiration of December 2024.X The cold-water handle on the hand washing sink on the wall behind the main cook line doesn't work.
  4. 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?
      • X Ventilation canopy is due for professional cleaning / service. Last service was completed June 2024 with expiration of December 2024.X The cold-water handle on the hand washing sink on the wall behind the main cook line doesn't work.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • X The hand washing sink next to the prep area across from the walk-in cooler was clogged. This was repaired during the inspection. Ensure staff are not using hand washing sinks as dump sinks.X The hand washing sink serving the baking area of the kitchen had a knife stored in it. The knife was removed during the inspection. Ensure staff are not using hand washing sinks for other purposes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • X Food safety certificate was not available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • X Ventilation canopy is due for professional cleaning / service. Last service was completed June 2024 with expiration of December 2024.X The cold-water handle on the hand washing sink on the wall behind the main cook line doesn't work.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • X Food debris and grime build up noted under the dishwashing area - On the "Insinkerator" controls, electrical wiring, and hard-to-reach areas near the floor and back wall.X Food debris and grime build up noted under the prep table area closest to the office / across from the walk-in cooler.
  6. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
  8. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
  9. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Multiple pieces of equipment require cleaning due to build up of food debris or caked on spills-Stand along mixer – cage and back splash -Table top mixer – cage and back splash-Table top meat slicer- back of slicer-Plastic storage containers used to store condiments, coffee, tea located in the front servery area – inside and outside of containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning of all areas in the kitchen due to accumulation of grime, dirt, debris dust etc. Areas included but not limited to: dishwashing area/ top of dishwasher, flooring under 3 compartment sinks, flooring under food preparation sinks, flooring under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps, ceiling vents, walls and all hard to each areas.Oct 16/14Cleaning completed for following areas:Top of dishwasher Ceiling vent in dishwashing area.
  10. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Multiple sanitizing buckets were tested 3/3 were below 200ppm of Quat. Refresh and ensure adequate sanitizer is available at all times. Corrected on site: sanitizer refresh, concentration adequate.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Cleaning and reorganization required for the following areas -Staff storage room – adequately separate and label area for staff personnel items and facility items-Metal shelving against the wall between dishwasher and 3 compartment sinks – remove unnecessary items
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Two trays of casserole for lunch were found in the Metro brand proofer, temperature was 50C. Discussed with manager proofer cannot be used as hot holding as temperature does not reach 60C. Immediately move food products into a proper hot holding unit to maintained foods at 60C or higher. Corrected on site: foods relocated to the oven.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Multiple hand sinks the paper towel dispense was empty. Refill or repair/replace dispenser if it is broken. -hand sink directly beside cooking area in the back. Corrected on site: refilled -hand sink directly across from the cooking area in the back Corrected on site: refilled -hand sink outside kitchen manager’s office. Broken dispenser- repair or replace. *Hand sink directly across from the cooking area in the back was blocked by 3 large jugs of cooking oil. Immediately relocate oil and ensure hand sinks are accessible at all times. Corrected on site: oil was relocated to table under baking area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking along the dishwashing area/table was cracked and mouldy. Replace caulking and ensure it is in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Multiple pieces of equipment require cleaning due to build up of food debris or caked on spills-Stand along mixer – cage and back splash -Table top mixer – cage and back splash-Table top meat slicer- back of slicer-Plastic storage containers used to store condiments, coffee, tea located in the front servery area – inside and outside of containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning of all areas in the kitchen due to accumulation of grime, dirt, debris dust etc. Areas included but not limited to: dishwashing area/ top of dishwasher, flooring under 3 compartment sinks, flooring under food preparation sinks, flooring under food preparation areas /work tables, behind cooking equipment/cookline, around grease traps, ceiling vents, walls and all hard to each areas.
  11. 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?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.
  12. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloths on food contact surfaces. Ensure that if a spray bottle is used that microfiber cloths are used once then immediately placed in laundry bin. Ensure staff are removing cloths after each use. Observed sanitizing solution spray (D10) at 200 ppm and 100 ppm. Product from dispenser observed at 100 ppm. Ensure quat sanitizer is maintained at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Seal behind sink in dishwashing area is no longer in good repair and show signs of mold growth. Replace.

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