Kalyna Kitchen at the Ukrainian Village
NW 7-53-19 W4 Lamont County of AB · Food - General
Inspection summary
Kalyna Kitchen at the Ukrainian Village has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on July 16, 2026, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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.
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 2 separate inspections, most recently on July 10, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 June 17, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monthly pest control checklists are not being maintained.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- For both sides of the kitchen there is a two compartment sink. The left side is used for hand washing. The right side is available for food preparation.Staff member was observed washing their hands on the right side of the sink and then drying hands on cloth towel.Ensure that hand washing only occurs on the sink compartment dedicated to hand washing. Hands are to be dried using paper towels.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monthly pest control checklists are not being maintained.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Since the last inspection the dishwasher has been serviced and they were told the machine is working properly they were just reading the wash and rinse gauges incorrectly.At the time of inspection the rinse temp gauge was above 180F and the wash just over 120F. The manager said that the service repair person told them that the wash gauge needed to be at 65C (149F) for the machine to operate correctlyThe machine was ran and reached a temperature of 59.5C (139F) at the dishlevel. To be considered satisfactory the temperature should reach at least 71C (160F) at dishlevel. The manager said they would keep running the machine until the wash temperature gauge reached 65C.Subsequently the machine was ran 8 to 9 more times and the wash gauge never reached 65C and the temperature at the dishlevel never reached 71C. The max temperature was just over 69C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips have expired.By June 26, 2024 purchase new strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is not reaching the required temperature in the sanitizing cycle. Until the dishwasher is repaired they will be sanitizing using the two compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT test strips have expired.By June 26, 2024 purchase new strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?