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K.A.N.'s General Store - Grocery Store

245 Main Street Red Earth Creek AB T0G 1X0 · Food - General

Official record from Alberta →

Inspection summary

K.A.N.'s General Store - Grocery Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 10, 2025. The most recent inspection, on August 12, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on June 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 10, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pop syrup area had a spill. Please ensure this area is thoroughly cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler with produce and eggs had an initial temperature ranging between 14-16 degree Celsius. Temperature was observed to be decreasing and final temperature was 5.2 degree Celsius. Operator informed that they would observe the temperature further and if it increases, high risk items will be moved to a different cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked test strips to test sanitizing solutions. Ensure that appropriate test strips are obtained for the chosen sanitizer. Sanitizing solutions must be made fresh daily and tested to ensure the required concentration is achieved for effective sanitization of contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage area had food crumbs nearby the cooler walls. Pop syrup area had a spill. Water dispenser had grime and debris. Area behind the pop syrup had a lot of dust.Please ensure these areas are thoroughly cleaned and sanitized.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An appropriate sanitizer solution was not being used on counter tops at the self-serve coffee station. Ensure that these surfaces are sanitized using an approved surface sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked test strips to test sanitizing solutions. Ensure that appropriate test strips are obtained for the chosen sanitizer. Sanitizing solutions must be made fresh daily and tested to ensure the required concentration is achieved for effective sanitization of contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slushy machines have been decommissioned for winter, but syrup is visible in some of the equipment. Clean and sanitize equipment so it is stored clean.
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