Nexsource Centre - Kitchen
4823 49 Avenue Sylvan Lake AB T4S 1M6 · Food - General
Inspection summary
Nexsource Centre - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on January 20, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections 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 4 times across 3 separate inspections, most recently on January 18, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Viper sanitizer in the bucket and spray bottle in the lounge were below the 250 ppm for hydrogen peroxide. Operator changed the solution and dispenser was dispensing at 250 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glass washer in the lounge uses chlorine but none was detected on a test strip after several tests from a variety of downspouts in the washer. The dishwasher in the kitchen uses high heat but only reached a maximum of 65 C at the dish level after a few cycles. Please ensure all dishes are washed, rinsed and then set in a bleach solution at 100 ppm or other approved sanitizer for at least 2 minutes and then air dried until the dish washers are repaired.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff handling food did not have sanitizer readily available to use on surfaces as needed. Air X sanitizer is being used on surfaces. This product requires a rinse step after applying to food contact surfaces. Ensure staff have sanitizer readily available and are following all manufacturer's instructions for proper use of product to avoid potential contamination from the residue.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips present to verify the concentration of iodine in the glass washer. Please obtain test strips and ensure staff are testing the dishwasher daily to confirm concentration is dispensing in sufficient amounts for proper sanitizing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?