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KG's Sandwich Bar - Kitchen

4912 50 Avenue Whitecourt AB T7S 1N6 · Food - General

Official record from Alberta →

Inspection summary

KG's Sandwich Bar - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on October 16, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 4 times across 3 separate inspections, most recently on September 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 5 times across 3 separate inspections, most recently on October 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the seating area carpet requires cleaning as some organics observed on the floor. Please complete this cleaning task now and on a routine basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area and backroom require more thorough cleaning. These areas include the menu display sign, interior of fridges/freezers, the floor of back room, items stacked on top of deep freezer.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dish sanitizer was not producing an adequate amount of chlorine at the time of inspection. Measured level on operators test strip was between 10 and 50 ppm even after priming multiple times.Please repair the dish sanitizer such that it is pumping at least 50 ppm chlorine into the machine. A chlorine test strip should turn immediately purple when touched to the water from the machine, it should not need to be submerged for multiple seconds to turn the proper colour. Until the machine is repaired, dishes must be run through the machine to wash then manually sanitized in the large sink for at least 2 minutes in 100 ppm chlorine. Dishes should then be taken out and allowed to air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area and backroom require more thorough cleaning. These areas include the menu display sign, interior of fridges/freezers, the floor of back room, items stacked on top of deep freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the seating area carpet requires cleaning as some organics observed on the floor. Please complete this cleaning task now and on a routine basis.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the seating area carpet requires cleaning as some organics observed on the floor. Please complete this cleaning task now and on a routine basis.
  4. Monitoring 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)?
      • Chlorine dish sanitizer was not producing a chlorine reading at time of inspection. Operator tried priming the machine and was in the process of pulling out the machine to check the hose connections.Please ensure machine is capable of producing a reading of at least 50 parts per million.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle located in the dining area and used on client tables contained an unknown liquid and there was no chlorine or QUAT measured in it.The Operator emptied the bottle and refilled it with a bleach-water solution with a concentration of 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not pumping adequate chlorine when PHI arrived onsite. The bottle of chlorine was low and was replaced by the employee onsite. The machine was then primed and the machine began pumping adequate chlorine.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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