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Linh's Kitchen

18 - 5115 49 Street Whitecourt AB T7S 1P1 · Food - General

Official record from Alberta →

Inspection summary

Linh's Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on November 20, 2025, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on November 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on November 20, 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?

  • 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 once on December 7, 2023. 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact surface sanitizing solution was not present when PHI arrived.The acting manager made a solution of bleach-water in a bucket. Please ensure there is a sanitizer solution available whenever food is being prepared and that wiping cloths are stored in the solution and used to wipe counters and tables in the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was full of dishes when PHI arrived.Dishes were removed from sink. Please note, this sink is for handwashing only and must be kept unobstructed.
  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?
      • Hand sink was obstructed with pots and cooking equipment in it when PHI arrived.Items were removed from sink. Please note, hand sink must be available/accessible for hand washing at all times.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer solution was not present when PHI arrived. Owner/Operator made a sanitizing solution during the inspection.Please ensure a surface sanitizing solution is present whenever food is being prepared.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not present during the inspection. Staff stated they had just dumped out their sanitizer bucket. Staff were able to make a fresh sanitizer solution with bleach, which was tested and resulted in a satisfactory concentration. Please ensure that surface sanitizer for food preparation areas are present when food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of tomato paste was found in the freezer covered in saran wrap. Staff stated item was for personal use and not being used for food served to customers. Inspector verbally stated to ensure that product only be used for personal use. Opened cans should not be stored in the fridge or refrigerator for prolonged periods of time as their is risk of cross-contamination/leaching of metal from the can to the food contents inside the can.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food holding equipment is not being maintained in a sanitary manner:1. Preparation cooler cover has build-up of food debris behind the handle. 2. White fridge handle and door are visibly soiled. Common touch items shall be clean throughout the day to prevent cross-contamination and prevent food build-up.

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