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Kevbeni Services - Food

1 - 5108 49 Avenue Innisfail AB T4G 1R1 · Food - General

Official record from Alberta →

Inspection summary

Kevbeni Services - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on August 18, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on August 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 15, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Food prep area had a broken spray bottle that was filled with lemon-scented bleach, which is not food grade.2. Damp cleaning cloths were observed drying on food preparation surfaces.A bucket of chlorine sanitizing solution was created and the cloths were placed in the bucket.3. A working spray bottle with unscented bleach was in the dishwashing room instead of the food prep area. The bottle was measured with a chlorine test strip and found to be at 100 ppm and was moved to the food prep area.Please ensure that cleaning cloths are stored in a bucket of sanitizing solution when not in use, and that equipment and food contact surfaces are regularly being sanitized with an approved sanitizer at appropriate concentrations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken breasts inside a mixing bowl filled with water was observed in the prep sink at room temperature. The chicken was soft to the touch when handled and probed to be at 22C.The chicken was asked to be discarded, and thawing practices were reviewed with the operator. Please ensure that frozen food items thawed in a prep sink with running water from the tap for less than 2 hours, or placed in a cooler overnight, or placed in a microwave in order to thaw properly and safely.
    • 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?
      • Permit was not available at the facility.Please print out the food handling permit that is assigned to this facility and have it posted and available to be viewed by the public.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing sanitizer at the time of the inspection. A two-compartment sink is available for use at the facility. **Please revert to manual dishwashing procedures pending when the dishwasher is repaired.

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