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Ina Ta's Kitchen - Events

10257 Narrows Park West Glenevis AB T0E 0X0 · Food - Special Event

Official record from Alberta →

Inspection summary

Ina Ta's Kitchen - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 20, 2025. The most recent inspection, on July 21, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 July 19, 2026. 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 3 times across 2 separate inspections, most recently on July 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 20, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 3 separate inspections, most recently on July 20, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • The operator had their dog in a play pen in the food preparation area. The dog was moved to a more appropriate location at the time of inspection. Please remember that animals are not permitted in food preparation areas.
    • 23. Has appropriate notification been given for the special event?
      • At the time of inspection, the vendor had not yet submitted the required Special Event Food Vendor Notification. A paper copy of the notification form was provided on site with instructions to complete and submit it prior to operating the following day. The inspector advised that the completed form would be collected during a subsequent visit.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the unit remains broken (17.3°C). Mainly pop and beverage products present. A bowl of cut potatoes and carrots was initially observed in the unit but was removed to be cooked during the visit. Please remind staff not to store products requiring refrigeration in this fridge.
    • 23. Has appropriate notification been given for the special event?
      • At the time of inspection, the vendor had not yet submitted the required Special Event Food Vendor Notification. A paper copy of the notification form was provided on site with instructions to complete and submit it prior to operating the following day. The inspector advised that the completed form would be collected during a subsequent visit.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperature control was assessed during the inspection. Temperatures in the preparation cooler and freezer were satisfactory. However, the refrigerator section of one unit measured 17°C. The contents of this refrigerator consisted primarily of canned and bottled beverages that do not require refrigeration for food safety purposes. One container of cooked hamburger was observed in the unit. The operator advised that the hamburger had been cooked earlier that morning. The operator was instructed to relocate the cooked meat to the properly functioning cooler capable of maintaining foods at 4°C or less. The importance of maintaining potentially hazardous foods under adequate temperature control was discussed.
    • 23. Has appropriate notification been given for the special event?
      • At the time of inspection, the vendor had not yet submitted the required Special Event Food Vendor Notification. A paper copy of the notification form was provided on site with instructions to complete and submit it prior to operating the following day. The inspector advised that the completed form would be collected during a subsequent visit.
  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators advised that they were using the "blue spray bottle" for sanitizing surfaces. This product was Clorox Disinfecting Bathroom Cleaner.This was corrected during the inspection. An appropriate solution was made, and the spray bottle was properly labelled to indicate its contents.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators were using Chlorox Clean-Up Disinfecting Spray (not food safe) for surface sanitization and there was no sanitizer solution present for dishwashing. This was corrected during the inspection. Unscented household bleach should be used for preparing an appropriate food safe surface sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator was at 14°C. The operator turned down the temperature of the cooler and was asked to monitor the temperature and ensure it returns to 4°C or less.The freezer was -2°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for testing sanitizer solutions. A sample supply was left with the operator and information on how to purchase test strips will be provided by email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A separate and fully stocked hand sink is present.The hot water tank had to be plugged in at the time of inspection. Note that hot water must always be available for handwashing when food preparation is occurring.
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