Skip to content
Loading map…

Kikit - Food

2050 50 Street Drayton Valley AB T7A 0C5 · Food - General

Official record from Alberta →

Inspection summary

Kikit - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on September 25, 2025, found no infractions.

1 of 6 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on October 21, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7, 2023. 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 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 6 times across 5 separate inspections, most recently on February 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 April 9, 2024. 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • South kitchen - there was no soap for hand washing.North kitchen - there was no paper towel in the dispenser.Please restock these items, as identified.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • PHI observed an electric leaf blower on the work counter in the South kitchen ( along with its battery charger ).PHI pointed this out to the staff and the leaf blower and charger were re-located to the back store room - this is where something like this belongs, not in a food processing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Today - all cold food holding temperatures were satisfactory, EXCEPT for the Front Service counter prep table cooler was at 13 C.PHI directed the staff person to discard all of the temperature abused High Risk food items ( dairy creamers, cheese, bacon ).Please have this unit repaired or replaced as soon as possible.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the South kitchen, there was a case of take-out food containers in direct contact with the floor.This needs to be stored up and off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the south kitchen, there was a 5 gallon pail of margarine, it is labelled "Keep Refrigerated".This means it is to be stored in your walk-in cooler at all times and only brought out when it is needed, and then put back into the cooler as soon as possible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • South kitchen - you need to install a paper towel dispenser for drying of hands.North kitchen - you MUST keep the hand wash sink accessible at all times. STOP storing items in front of this sink. Please ensure that this sink is properly supplied with liquid soap and paper towel from dispensers.Public self-serve area - satisfactory.Sandwich making counter area hand wash sink - paper towel needs to be in a covered dispenser.In all areas where hand washing is occurring - the paper towel is to be kept in a covered dispenser ( to keep the bulk supply of paper towel clean and dry until in use ), not an open basket.Feb 28, 2024 - these are still outstanding issues.April 9, 2024 - the North kitchen access to the hand wash sink has improved. The other issues are still outstanding.
    • 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?
      • An expired Food Permit is posted.Please find your current Food Permit and post in a public location.If you cannot find your Food Permit call 1-833-476-4743 to arrange for a new one.
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • South kitchen - you need to install a paper towel dispenser for drying of hands.North kitchen - you MUST keep the hand wash sink accessible at all times. STOP storing items in front of this sink. Please ensure that this sink is properly supplied with liquid soap and paper towel from dispensers.Public self-serve area - satisfactory.Sandwich making counter area hand wash sink - paper towel needs to be in a covered dispenser.In all areas where hand washing is occurring - the paper towel is to be kept in a covered dispenser ( to keep the bulk supply of paper towel clean and dry until in use ), not an open basket.Feb 28, 2024 - these are still outstanding issues.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cardboard used on shelves in refrigeration units, to line the shelf. REMOVE the cardboard that has been placed onto the wire rack shelving as the cardboard interferes with cooling food products down in a timely manner.This was observed in the sandwich prep table cooler and in the main walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • You are using chlorine bleach to sanitize food contact surfaces - this is satisfactory.You do not appear to have any chlorine test strips to check the chlorine concentration of your sanitizing solutions.You will need to get some chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • South kitchen - you need to install a paper towel dispenser for drying of hands.North kitchen - you MUST keep the hand wash sink accessible at all times. STOP storing items in front of this sink. Please ensure that this sink is properly supplied with liquid soap and paper towel from dispensers.Public self-serve area - satisfactory.Sandwich making counter area hand wash sink - paper towel needs to be in a covered dispenser.In all areas where hand washing is occurring - the paper towel is to be kept in a covered dispenser ( to keep the bulk supply of paper towel clean and dry until in use ), not an open basket.

Nearby inspected facilities

Own this business? Add a badge to your website