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Fine Balance Foods

3113 - 2920 Kingsview Boulevard SE Airdrie AB T4A 0A9 · Food - General

Official record from Alberta →

Inspection summary

Fine Balance Foods has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on September 10, 2026, recorded 1 infraction.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 December 12, 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 November 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 5 separate inspections, most recently on June 24, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2025. 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was observed on the shelf, across from the 3 comp sink. DO THE FOLLOWING:1. Ensure this is cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food prep was occurring very close to the splash zone of the hand wash sink beside the 3-compartment sink.**Install a barrier between hand wash sink and prep table or carry out food prep away from the splash zone of hand sink to prevent contamination of the food
    • 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 light in the walk-in cooler was dim.**Replace light bulb to ensure walk-in cooler is well lit and will facilitate cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up was noted on and around the bins used to store samosa chips in the facility.**Please clean food equipment.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food prep was occurring very close to the splash zone of the hand wash sink beside the 3-compartment sink.**Install a barrier between hand wash sink and prep table or carry out food prep away from the splash zone of hand sink to prevent contamination of the food
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand was sink beside the deep fryer was obstructed by a food equipment. Staff removed food equipment.**Ensure all hand wash sinks are not obstructed and easily accessible to promote hand hygiene practices.
    • 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 light in the walk-in cooler was dim.**Replace light bulb to ensure walk-in cooler is well lit and will facilitate cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease build-up was noted on and around the bins used to store samosa chips in the facility.**Please clean food equipment.
  5. Demand Inspection

    1 infraction

    • 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?
      • There were bins of cooked beef samosas and veggies samosas on the prep table in the kitchen. Facility was approved for intermediate food handling only.**Remove all high-risk food items.**Do not prepare or serve food items that have not been approved for sale in this facility**Ensure that facility is operated under the restrictions of its food permit.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizing solution in the 3-compartment sink was measured at 10ppm. Staff mixed afresh solution measured at 100ppm during the inspection.**Please ensure that chlorine sanitizing solution used for sanitizing utensils is maintained at 100ppm at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink by the deep fryer in the cook line was not working. **A hand wash sink is required in this location**Repair sink and ensure sink is in good working condition at all times**Ensure hand sink is adequately equipped with hot and cold water, soap and paper towel at all times.
  8. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw chicken was stored above a bucket containing ready to use sauce in the walk-in freezer.2. Raw chicken was stored above a bin containing ready to use chips in the walk-in cooler.**All raw food items should be stored below cooked or ready-to-eat food items to prevent cross contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An opened metal can containing leftover tomatoes was stored in the walk-in cooler. Staff stated food item was stored for more than 24 hours. Food item was discarded.**Do not store leftover food items in metal cans to prevent leaching of chemicals into the food.**Ensure that left over food items in metal cans are transferred into food grade storage bowls before storing.2. There were broken bins being used to store samosa chips in the facility. Bins were removed from shelving and discarded**Ensure that all food equipment and utensils are maintained in good repair at all times.3. A bin used to store rice beside the 3-compartment sink was left uncovered. Operator placed a lid over the container.**Please ensure that all bulk storage bins containing food items are covered to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer for monitoring temperature of rice during cooling process.**Equip facility with a working probe thermometer.**Ensure high-risk foods are cooled from 60 degrees C to 20 degrees C within 2 hours and from 20 degrees C to 4 degrees C within 4 hours
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper dishwashing practice was reported. Operator stated that utensils are washed and rinsed, no sanitizing step was observed.**Ensure that food utensils and equipment are washed, rinsed and sanitized using 100ppm of chlorine or 200ppm of QUAT sanitizing solution.**Ensure that one of the 3-compartment sink is filled with sanitizing solution and maintained at the right concentration when food is being prepped in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink by the deep fryer in the cook line was not working. **A hand wash sink is required in this location**Repair sink and ensure sink is in good working condition at all times**Ensure hand sink is adequately equipped with hot and cold water, soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bins used to store samosa chips in the facility had grease and stain build-up.**Please clean and sanitize all food equipment and utensil.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean chef coats were stored in the staff washroom. Coats were removed.**Chef coats are used in preparation of food and should be stored in a clean and sanitary manner**Food items should not be stored in the washroom.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator has completed the Basic Food Certification.**Please complete the Advanced Food Certification course and email certificate to PHI
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was used to line shelf where bags of rice were stored. Cardboard was removed.**Cardboard cannot be cleaned and are moisture absorbent. **All surfaces in the food facility must be smooth, cleanable and impervious to moisture

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