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Pats Kitchen

12 1 Avenue E Acadia Valley AB T0J 0A0 · Food - General

Official record from Alberta →

Inspection summary

Pats Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on October 7, 2026, recorded 1 infraction.

1 of 7 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 and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on January 10, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on October 29, 2024. 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 3 times across 3 separate inspections, most recently on October 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on January 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 16, 2025. 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

    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?
      • The handwashing station was obstructed. The owner removed all items obstructing the hand sink before the issue was addressed. The owner was reminded to keep the handwashing station clear and easily accessible at all times.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment such as muffin pans and baking dishes are stored on the floor of the basement. Closed chemical containers are stored in the middle shelf among canned food storage.*Store food equipment off the floor on shelves.*Store chemicals below food products. In the event that a chemical is dropped or falls off a shelf, food is more protected if chemicals are stored below or in a separate area.
  4. Risk Management Inspection

    2 infractions

    • 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?
      • Mice droppings were found in hard to reach areas including corner of dry storage closet beside 2-door cooler, behind non-working Pepsi cooler and behind the walk-in cooler. Pest control records are maintained. *Clean and sanitize areas of mouse droppings. Obtain a certified pest control operator to enhance pest control measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slicer is dirty and the pan below is accumulating grease. Garbage bin downstairs has not been emptied and can attract mice. Pizza pans and the shelf holding the pans contain pizza bread crumbs. *Clean and sanitize the mentioned food equipment, storage and garbage bins and keep these areas clean to prevent attracting pests.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler was left open. A bowl of ham is stacked on top of the inserts and measured 14 degrees. Surface of eggs and turkey meat measured 13 degrees Celsius. Breakfast sausages in a metal insert container measured 34.6 degrees Celsius. A large pot of soup on the stove top was left on the stove without heat and ranged in temperatures above and below 60 degrees Celsius. A container of gravy was left out on the counter after refilling hot holding unit. **Keep lid down on the prep cooler and do not stack food in the prep cooler. **Do not leave food out at room temperature. Move refrigerated food back to a fridge immediately. Keep foods hot (60 C or above) or cold (4 C or less). **Actively cool leftovers down quickly by transferring food to a shallow container, stirring, and moving the food into a fridge. Cooling must take place form 60 C to 20 C within 2 hours and 20 C to 4 C within 4 hours.
    • 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 contains kitchen gloves and plants and clutter is in the way of hand washing. Paper towel is empty. **Keep sink accessible and supplied for hand washing.
  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is stored above and next to packages of ready-to-eat pepperoni sausage. Keep raw meat stored separate in the cooler below ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauteed onions and mushrooms on the grill were not maintained hot above 60 degrees Celsius. Deli meat was in the process of being sliced in the back of the kitchen while meat sauce and pasta was left out on the counter for plating. Leftover soup in a pot measured 40 degrees Celsius and was not cooling down quickly. Deli meat measured 20 degrees Celsius on the slicer. Ensure hot foods or maintained hot above 60 degrees Celsius. Ensure cooling is conducted quickly from 60 to 20 degrees Celsius within 2 hours and 20 degree Celsius to 4 degrees Celsius within 4 hours. Complete food preparation tasks quickly and manage food preparation tasks to ensure food is not left at room temperature for an extended period of time.
  7. Initial Inspection

    3 infractions

    • 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?
      • Weather strips on the front entry doors are not available and a crack is visible under the doors. Weather strip is also missing on the mechanical room door. Apply weather strips on the doors. Mouse droppings observed on the back door landing and a couple droppings in the two kitchen corners behind coolers. The kitchen is attached to the old curling rink and evidently mice are still finding a way into the kitchen. Enhance pest control measures. Discussed applying tamper proof bait stations on the exterior of the building and traps (no poison) inside.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two shelves under the refrigerator unit in the walk-in cooler are water damaged. Replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas were missed in cleaning and sanitation. Meat slicer has food particles caught in the top guard. Take apart slicer and clean and sanitize. Hot dog and pie dish contain food particles. Clean and sanitize dishes before putting dishes to use. The inside frame of the walk-in cooler shelves were not cleaned and sanitized. Clean and sanitize the mentioned areas.

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