iRecover AB - Kitchen
SE 06-41-23 W4 41003 Range Road 235A, Tees Lacombe County AB T0C 2N0 · Food - General
Inspection summary
iRecover AB - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on June 2, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on April 16, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 2 times on April 16, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing was occurring in the 3-compartment sink during inspection - no sanitizing step was being performed and the operator washing dishes was unaware of the required sanitizing step.Discussed with supervisor in charge of kitchen who noted that sanitizing tablets are available for dishwash sanitizing but are stored in the nurse's office in the primary part of the building.ACTIONS:1) Immediately employee a sanitizing step for all reusable dishes to be consistent with a 3-step dishwashing method. Approved sanitizer for dishwashers must be 'food-safe' and can be chlorine, quats, or iodine based.2) Ensure that the sanitizing product is stored near or in the kitchen for ease of access.3) Re-train ALL kitchen staff on correct 3 step manual dishwashing process.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have test strips in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no hand sink in the kitchen. Operator who was dishwashing noted that hands are washed in the nearby washroom.Kitchen hand sinks cannot be located in the same room as a flush toilet and must be located within the same room as the area for food handling and dishwashing. Making handwashing convenient helps to prevent contamination of food, food equipment, and dishes.ACTIONS:-Install a dedicated handwashing sink, OR-Dedicate one compartment of the 3 compartment sink for handwashing ONLY.AND-Ensure that hand soap in a dispenser and paper towel in a dispenser are available at the hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Spoke with 3 operators on site who demonstrated lacking knowledge when it comes to food safety practices and procedures.ACTION:Please complete an approved Food Safety Certificate course as listed here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have test strips in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available on-site. Please ensure to have test strips in order to measure the concentration of the sanitizer (i.e., Bleach at 100ppm).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?