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Foodies Kitchen

2008 Tudor Glen St. Albert AB T8N 3V4 · Food - General

Official record from Alberta →

Inspection summary

Foodies Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on January 29, 2026, recorded 2 infractions.

1 of 4 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 Food temperature control.

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 3 times across 3 separate inspections, most recently on January 29, 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 26, 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution was dispensing at an undetermined concentration (suspected too strong). When mixed manually, it was able to be made at an approved 200 ppm concentration. Facility will continue to make manually until the dispenser is fixed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front prep cooler had been recently stocked, and the internal temperature verified by thermometer was 8 C. Operator was instructed to keep the unit closed and monitor to ensure it came back down to 4C or colder. Operator is to send photos once this is achieved, and if it cannot be achieved within 2 hours, a call for maintenance is to be made.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both sanitizer buckets were tested and found to be approximately 150 ppm quat. Dispenser was not dispensing at the required 200 ppm. Until repaired, please manually top up and test with test strips. Both solutions remade. Several cleaning cloths were observed in use and not soaking in an approved sanitizer solution. Corrected at the request of the PHI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 73 eggs were found at room temperature. Facility had anticipated selling them all within a 2 hour window, however they had not been busy. PHI instructed them to cook all the eggs so as to not have to waste them. In the future, please only keep smaller amounts out at a time, and ensure once they have hit the 2 hour mark at room temperature, they are destroyed.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be below 50ppm. The staff present prepared fresh 200ppm buckets during inspection. Ensure the required 200ppm concentration is maintained at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used rice portioning scoops were stored at room temperature for more than 2 hours. The staff present was advised to move the scoops for washing and sanitizing during inspection.Please note that used scoops cannot be left at room temperature for more than two hours. Please set a timer to ensure compliance at all times.
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