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Kodiak BBQ

6 - 557 Main Avenue W Sundre AB T0M 1X0 · Food - General

Official record from Alberta →

Inspection summary

Kodiak BBQ has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on July 14, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on January 7, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 January 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 19, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Pest control records were not being maintained. Ensure pest control activities are documented.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no insect screen installed on the back door, which was wide open to cool the premises. Install an insect screen on the back door if it will be propped open.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no surface sanitizer mixed up. Ensure surface sanitizer is available at all times when food is being prepared and served.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw eggs were stored above ready to eat foods. Ensure raw eggs are always stored below ready to eat foods.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The chemical storage area was cluttered and not easily accessible. Organize the chemical storage so it can be easily accessed and used.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • !. The facility did not have a pest control program in place. Ensure there is some manner of pest control system in place, along with regular records of all pest control activities.
    • 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?
      • 1. The posted Food Handling Permit had expired. Ensure the current and valid Food Handling Permit is posted as required.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers including walk in and front display coolers are less than 4C. Staff monitors temperatures but do not record. It is good practice to record temperatures as it will alert staff if temperatures start to increase over time. Staff aware that if a temperature is over 4C, they will wait for 30 minutes and recheck the temperature. If the temperature is still above 4C the unit will be serviced. Staff are aware that foods will need to be moved to another cooler until the unit is repaired. Hot held foods at over 60C. Staff aware of proper thawing, cooling and reheating procedures and how to transport foods safely to catered events. Eggs were out on the counter at time of inspection - surface temp was 11C. Staff moved to the cooler at the time of the inspection. Please take out a few eggs at a time and replenish the supply as required rather than leaving out at room temperature. Storing eggs at less than 4C will reduce the growth of bacteria such as Salmonella which may be inside of the egg and which cooking to at least 71C will destroy. Discussed with staff that for catered events where foods will be left for clients that staff should takes temps of the foods and provide storage/refrigeration instructions to clients at the time of handoff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surfaces are in good repair, smooth, easy to clean and impermeable to moisture with the exception of the two stainless steel cupboard doors in the front serving area. Staff have had to tape pieces of cardboard paper in place to keep the doors closed. Please re-install the magnets so the doors close properly. All surfaces must be easy to wipe and impermeable to moisture. If work is completed before Jan 22, 24, please take a photo send it to me.

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