Get Forked
5607 47 Street Barrhead AB T7N 1P6 · Food - General
Inspection summary
Get Forked has been inspected once by Alberta Health Services (Environmental Public Health), on December 9, 2025. The most recent inspection, on December 9, 2025, recorded 2 infractions.
In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 once on December 9, 2025. 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 December 9, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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.
1 inspection
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The operator was using vinegar to wipe down counters. Vinegar is not an approved sanitizer. A bleach solution was made at the time of inspection. Alternative sanitizers were discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer is available to ensure cooked foods reach 74C. A probe thermometer is required to ensure proper cooking temperatures are met.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?