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Patsy's Place

C-139 - 800 Griffin Road E Cochrane AB T4C 1B8 · Food - General

Official record from Alberta →

Inspection summary

Patsy's Place has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on January 28, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 September 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on September 17, 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Dishwashing sink caulking was not in good repair. Please make sure it is repaired / replaced. *Floor by the hallway by the fridges, and dishwashing area was not in good repair. Please make sure repairs are completed.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Cleaning cloth was left on the counter. Spoke with staff onsite that cleaning cloths were not in use need to be kept in the sanitizer solution. Corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Metal strainer was not in good repair. Corrected during the inspection. It was discarded by the operator onsite during the inspection.
  3. 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)?
      • QUAT test strips used for checking sanitizer concentration were wet and expired on July 15, 2024. Corrected during the inspection. There was extra test strips available with valid expiry date on it.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Description: Dirty cleaning clothes were kept on the prep counter.*Action taken: Staff soaked the cleaning clothes in the sanitizer solution bucket. It was corrected during Inspection. Staff prepared the new Quat sanitizer solution (tested as 200 ppm) for the cleaning clothes. Recommendation: Please make sure cleaning cloths are kept in the sanitizer solution while not in use to prevent growth of pathogenic microorganisms.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Description: 1. Scoops were stored in the chicken and beef soup base container with handle down touching the food. Staff explained they were busy during the lunch time and forgot to store it outside.* Action taken: The violation was corrected onsite. Staff removed the scoops from the containers and stored outside.Recommendation: Please store scoops with the business handle up or store them outside in a clean container to avoid any cross contamination of the food. 2. Cutting board edges were worn out.*Action taken: It was corrected during Inspection. Staff discarded the cutting board and threw in the garbage.Recommendation: Damaged edges of the plastic cutting board can leach into the food and can cause contamination. Please make sure all food equipment are in good repair.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed for the following areas;*Exhaust canopy filters above the grill*Fridge handles and door where the areas are taped. Surface of some of the areas on the fridge were sticky due to tapes.

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