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Magic Mountain - Kitchen

101 - 2926 Kingsview Boulevard SE Airdrie AB T4A 0C9 · Food - General

Official record from Alberta →

Inspection summary

Magic Mountain - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 14, 2026, found no infractions.

4 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 once on August 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 8, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on August 8, 2025. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine solution in the kitchen was measured at 800 ppm.The Solution was diluted during the inspection.2) Chlorine solution in the busybees room was measured at 50 ppm. The staff made a new solution. 3) Chlorine solution in the dolphin's room was measured at 800 ppm. The Solution was diluted during the inspection.- Please ensure the chlorine concentration is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The temperature of refrigerator 2 was measured at 10.6 degrees Celsius. The staff moved the food to another fridge and adjusted the thermostat. The temperature reading was taken at the end of inspection and was measured at 3 degrees C. 2) The refrigerator in the busy bees room was measured at 7.6 degrees C. The milk was moved to another fridge. 3) The refridgerator in the dragons room was measured at 11 degrees C. The staff moved the food to another fridge.- Please ensure that the temperature of all fridges is maintained at 4 degrees or below.-Adjust/Repair/Replace coolers -Do not store high risk foods in coolers until repairs have been made.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The drawer used to store spoons, knives and forks was disorganized.- Please reorganize the drawer such that all cutlery is protected from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area near the dry storage rack had visible dust and debris accumulated.-Please clean.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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