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Mother

606 18 Avenue Nisku AB T9E 7V8 · Food - General

Official record from Alberta →

Inspection summary

Mother has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on October 24, 2025, recorded 2 infractions.

3 of 5 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 2 separate inspections, most recently on October 24, 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 once on October 24, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The food handler in front of the stove had no sanitizer solution at his station. Throughout the inspection, the cook was observed using dry cleaning cloths to clean the prep table. Worth noting is that this cook was processing some sort of meat pie. This was addressed with the facility manager.- Other food processing stations in the facility had sanitizer solutions and the cloths were stored in sanitizer solutions between use.ACTION REQUIRED:1) Have a discussion with the staff about the use of cleaning cloths2) All cleaning cloths shall be stored in sanitizer solution between use. Food contact surfaces shall be regularly cleaned and sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** The cook processing some sort of meat pie was observed touching his phone multiple times while processing food and at no point in time was he observed to perform hand hygiene. This was brought to the attention of the manager to educate the staff on proper hand hygiene and the use of phone during food preparation.Such practices may result in cross contamination of food.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **A non-food grade "Sink & Surface cleaner Sanitizer" was being used for sanitizing dishes and food contact surfaces. The instructions for use clearly stated that the sanitizer should not be on food contact surfaces. Chlorine sanitizer was available on site. ACTION REQUIRED:1) Disconnect the "Sink and Surface Cleaner Sanitizer" from the two compartments sink to prevent further use of the sanitizer.2) Switch to chlorine sanitizer for sanitizing dishes and food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **The dishwasher was not operational at the time of the inspection. The operator stated that they are still waiting for the part they ordered to arrive.** Improper manual dishwashing procedure in a two-compartment sink was observed. The operator was sanitizing the dishes by spraying them with the "Sink and Surface Cleaner Sanitizer." The operator was educated on the proper two compartment sink procedures.FURTHER ACTION REQUIRED1) Spraying is not a proper way of sanitizing dishes. The dishes MUST be fully submerged in the sanitizer solution for 2 minutes.2) The proper way to wash dishes in a two-compartment sink is to wash and rinse in the first sink, and then sanitize in the second sink.3) Repair the dishwasher.A poster for a two compartment sink method is attached to this report for reference.
  5. Demand Inspection

    0 infractions

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