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kb&co

222 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

Official record from Alberta →

Inspection summary

kb&co has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on October 2, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 6 times across 5 separate inspections, most recently on October 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 2, 2025. 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 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 2 times across 2 separate inspections, most recently on February 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on October 2, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 4 separate inspections, most recently on May 14, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strips for sanitizer solution*continuation of previous violation
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Ensure food is not potentially contaminated by hair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in holder for both handwashing sinks.
    • 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?
      • No Pest Control documents in place. Action: ensure there are pest control measures in place and documentation.*Continuation of previous violation
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No test strips for sanitizer solution*continuation of previous violation Sanitizer system not working properly for sink.Action: repair system to ensure proper sanitization of equipment.
    • 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?
      • No Pest Control documents in place. Action: ensure there are pest control measures in place and documentation.*Continuation of previous violation
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit not valid and past due. Action: Owner required to pay invoice as outstanding since Feb 2025.Food handling permit is not up to date and valid. Ensure a valid and up to date food handling permit is displayed in a conspicuous area. *outstanding from previous violation
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution for dish ragsNo test strips for sanitizer solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two freezers in back prep area require cleaning and removal of buildup of food debris.
    • 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?
      • No Pest Control documents in place. Action: ensure there are pest control measures in place and documentation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not up to date and valid. Ensure a valid and up to date food handling permit is displayed in a conspicuous area. *outstanding
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training documentation avaailble during time of inspection.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator indicates that they continue to re-heat foods in the hot holding unit and it takes approximately 45 minutes to reach 74C but they are verifying with a thermometer. Discussed with operator that soups must be rapidly heated so that the time in the danger zone (between 4-60c) is decreased. In the case that soups are being reheated more than once at this store, it may spend more than 2 hours in the danger zone and have dangerous buildup of bacteria and toxins over time. It is imperative to keep track of the time spent in the danger zone and if it exceeds two hours, hazardous foods such as soups must be tossed out, decrease the amount of time in the danger zone as possible. Steps should be adjusted so that soups are rapidly heated such as on an induction stove top.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator indicates it is still on order.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not up to date and valid. Ensure a valid and up to date food handling permit is displayed in a conspicuous area. *outstanding
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats was at 50 ppm when measured. Cloths sitting out on countertops. QUAT sanitizer must be at 200 ppm as per manufacturer instruction to sanitize. Operator refreshed the sanitizer bucket. Ensure to make fresh sanitizer daily, and change every few hours or as needed to ensure that quats maintains proper levels of sanitizer concentration. Operator placed cloths into sanitizer containers during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler and freezer temperatures satisfactory. Soups were between 30°C-50°C located in the hot holding unit. Operator stated that soups are reheated slowly in the hot holding soup unit. The operator rapidly reheated the soups during the inspection.Reheated foods must rapidly be heated to 74°C if being hot held afterwards to destroy bacteria. Ensure to verify that temperatures reach 74°C prior to putting it into hot holding with a thermometer. When cooling food, reminder to cool food as quickly as possible: Place products in shallow pans. Placing foods in shallow containers assist in faster cooling. Reminder that any potentially hazardous foods (including cooked soups, cooked vegetables, cooked starches) that have been cooked, cooled to 4°C, reheated and then recooled to 4°C, must be reheated to 74°C or higher with the total time between 4°C and 74°C not to exceed 2 hours.As foods are thawed, cooked, held, served, cooled, and reheated, they pass several times through the temperature "danger zone" of between 4°C and 60°C (40°F and 140°F). The amount of time that potentially hazardous foods are in the danger zone will have an impact on the shelf life of the product. High risks food products including soups rich in cooked vegetables are starches should only reheated once. High risk foods that are stored within the danger zone for greater than two hours must be discarded.
    • 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 indicate it is for hot tubs and spas. Please obtain appropriate test strips for your sanitizer - QUATS.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit is not up to date and valid. Ensure a valid and up to date food handling permit is displayed in a conspicuous area. *outstanding
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chipped knife in use. Utensils must in be good repair. Knife was discarded. Ice machine had black film on inside surfaces. Clean inside ice machine regularly, as biofilm can build up and enter food products. Ensure that equipment is maintained in clean and sanitary condition.

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