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Kepler Academy Keswick - Kitchen

1061 Keswick Drive SW Edmonton AB T6W 2B8 · Food - General

Official record from Alberta →

Inspection summary

Kepler Academy Keswick - Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on June 30, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on December 9, 2024. 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 June 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 25, 2026. For example: Is solid and liquid waste being managed in a suitable manner?

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

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was observed stored on the top shelf of the kitchen cooler to thaw.Kitchen staff immediately removed the carton of raw meat and relocated it to the bottom shelf of the cooler.- Always store raw meat on the bottom shelf of coolers and ensure it is kept well separated from ready-to-eat foods to prevent potential cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build up was observed on wall and ceiling above food preparation/handling area in the kitchen. Debris and water spill were noted inside the cabinet beneath the dishwashing sink and floor around the dishwasher.Clean the above-mentioned areas in the kitchen.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A black bag containing empty recyclables was observed stored next to a shelf, with the bag in contact with food items in the dry storage room.The bag was immediately removed from the dry storage room.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • contaminated sponges noted in kitchen
  4. Demand Inspection

    0 infractions

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