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Food4U

128 Meadowbrook Drive E Brooks AB T1R 1N8 · Food - General

Official record from Alberta →

Inspection summary

Food4U has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on January 22, 2026, found no infractions.

1 of 5 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: Food temperature control 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.

  • 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 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 22, 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 September 22, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 16, 2024. For example: 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?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths maintained in a bucket contained no bleach residual. Cook was observed using detergent and water to wipe counters. *Maintain cloths in sanitizer solution and ensure counters are also sanitized following cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken burgers and chicken wraps are stored at room temperature in the temperature danger zone. The dessert cooler slider door was left open and measured 14 degrees Celsius. The hot holding unit is not equipped with a thermometer to monitor hot holding temperature. A temperature probe is not used to verify internal cooking temperature of burgers. *Food must be stored hot above 60 degrees Celsius or cold at 4 degrees Celsius or less.*Keep temperature equipment doors shut to prevent fluctuation of temperature. *Maintain thermometer in hot holding unit to monitor hot holding temperature. *Verify cooking temperatures using a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink water pressure is low. The sink plug was stopped in the hand sink which does not allow water to drain. One front counter staff was observed washing hands with water and proceeding to wipe hands dry on clothing. *Hand sink must be operational with normal water pressure.*Do not plug sink to allow for water to drain.*Ensure all staff working in the kitchen are washing their hands with soap and using paper towel to dry their hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime is accumulating on a few handles throughout the kitchen. Clean and sanitize handles on cabinets and food equipment.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The large stand-up cooler is operating at 50 degrees Fahrenheit (10 degrees Celsius). A pot of gravy in the cooler measured an internal temperature of 11.1 degrees Celsius. All high risk and potentially hazardous foods were moved to the prep and desert cooler. Ranch dressing in small dispenser cups with lids are stored at room temperature. Label states refrigeration after opening. *Do not use cooler until operating in safe temperatures of 4 degrees Celsius or less. Foods under refrigeration must be maintained at 4 degrees Celsius or less. *Keep refrigerated dressings refrigerated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime is accumulating on a few handles throughout the kitchen. Clean and sanitize handles on cabinets and food equipment.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket contains bleach with Mr. Clean. Do not add a detergent or other chemical to bleach sanitizer as this will change the chemistry and adds chemicals that may not be non-rinse. Sanitizer needs to be prepared as a non-rinse bleach-and-water-only solution to 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit is not equipped with a thermometer. Place a thermometer in the unit to monitor the temperature.
  5. Monitoring 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?
      • Owner noticed she has not been billed for a food handling permit for quite some time and requested an invoice.

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