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Kiwanis Place - Kitchen

10330 120 Street NW Edmonton AB T5K 2A6 · Food - General

Official record from Alberta →

Inspection summary

Kiwanis Place - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on August 4, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on July 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 7 times across 5 separate inspections, most recently on July 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 5 separate inspections, most recently on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Unwrapped tea bags were observed stored in open container without protection from contamination at beverage station in the dining room. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow staff to handle tea bags without direct hand contact. Tea bags were placed into a take box during inspection and tongs provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Temperature of the broth in the hot holding unit was measured to be 45C. Staff indicated they just added cold water to the unit. Please reheat the broth and ensure hot holding unit is at 60C before the hot foods are placed into the unit. Broth was reheated on site to over 74C.*Thermometer was not available in the coffee station creamer cooler. Ensure all coolers are equipped with thermometer. A spare thermometer from the juice cooler was placed into the creamer cooler during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *A ceiling tile in the dry storage room was displaced, creating a hole in the ceiling. Ensure the tile is returned to its proper position to protect food products from contamination. Tile was moved back into placed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Pink scum and mould like substance was noted inside the ice machine. Clean and sanitize the inside of the ice machine. Ensure task is added to routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on the wall vents throughout the kitchen. Please clean the vents. Ensure task is added to routine cleaning schedule. *Debris/stains noted on the ceiling tiles above the cooking equipment next to the dishwashing area. Please clean the tiles. Ensure task is added to routine cleaning schedule.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food products were stored directly on the ground in the walk-in cooler (e.g. bin of raw meat). Reorganize cooler, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning. During inspection bin was moved off the floor on to the rolling rack for raw meats.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal water bottles were found stored all over the kitchen. Designate and label an area specifically for staff to store their personal water bottles to prevent cross contamination. Corrected later in the day, manager sent a photo confirming container labeled for staff water bottles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Food splatted noted inside the microwave. Clean microwave. Corrected later in the day, manager sent a photo confirming microwave was cleaned. *Sticky residue noted on the juice nozzles of the juice machine. Clean nozzles and add to routine cleaning. Corrected later in the day, manager sent a photo confirming nozzles were cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ice build up was noted inside the walk in freezer. Remove ice and ensure freezer is in good working condition.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Mechanical dishwasher observed to be leaking. Grey bin observed to be on the floor used as a water catch basin. Ensure dishwasher is in good repair.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Ensure all food bins are not stored on the floor. Walk in cooler food bins (with fresh meat) observed on the floor. This was corrected during the visit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Mechanical dishwasher observed to be leaking. Grey bin observed to be on the floor used as a water catch basin. Ensure dishwasher is in good repair.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food products stored directly on the floor. Bags of products moved to palettes for temporary storage during inspection. Observed open bag of flour and rice observed on floor in dry storage room. Items transferred to food grade container during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed wontons in insert on the stove top. Product discarded during inspection. Product temperature 19 C. Boxes of sausages observed at room temperature. Products moved to walk-in cooler during inspection. Ensure that product are stored at 4.0 C or colder or 60 C or hotter.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the hand sink in the kitchen and server area was empty. Paper towel replaced during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water puddle observed under dishwasher and under stainless steel dishwashers rack counter ledge. Leak observed at dishwasher. Silicon/caulking observed around edging of dishwasher counter and ledge. Observed painters tape on some of the corners. Repair leak at dishwasher. Repair stainless steel corners to prevent water leaking. Reviewed long term solution like welding corner. As of Nov 16: water was observed under the dishwasher and calking observed to be in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed scoop stored in bulk beef mix. Scoop removed during inspection.
  10. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water puddle observed under dishwasher and under stainless steel dishwashers rack counter ledge. Leak observed at dishwasher. Silicon/caulking observed around edging of dishwasher counter and ledge. Observed painters tape on some of the corners. Repair leak at dishwasher. Repair stainless steel corners to prevent water leaking. Reviewed long term solution like welding corner. As of Nov 16: water was observed under the dishwasher and calking observed to be in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Light covers above the dishwasher were observed to be in disrepair (i.e. cracked). Ensure light covers are in good repair. *Ceiling tile in the dry storage room was observed to be displaced (open ceiling was observed). Ensure ceiling tile are replaced/repositioned.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Bag of rice was observed to be on the floor in the dry storage. Ensure all food items are stored above the floor to protect from contamination. This was addressed immediately by the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water puddle observed under dishwasher and under stainless steel dishwashers rack counter ledge. Leak observed at dishwasher. Silicon/caulking observed around edging of dishwasher counter and ledge. Observed painters tape on some of the corners. Repair leak at dishwasher. Repair stainless steel corners to prevent water leaking. Reviewed long term solution like welding corner. As of Nov 16: water was observed under the dishwasher and calking observed to be in disrepair. P
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Light covers above the dishwasher were observed to be in disrepair (i.e. cracked). Ensure light covers are in good repair. *Ceiling tile in the dry storage room was observed to be displaced (open ceiling was observed). Ensure ceiling tile are replaced/repositioned.

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