Real Heroes Learning Centre - Kitchen
4620 48 Street Stony Plain AB T7Z 1L4 · Food - General
Inspection summary
Real Heroes Learning Centre - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 24, 2024. The most recent inspection, on September 29, 2026, found no infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
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 2 times across 2 separate inspections, most recently on September 4, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on February 24, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 February 24, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on July 22, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizing temperatures were assessed using the Public Health Inspector's maximum/minimum probe thermometer. While the observed temperature of approximately 70°C may be subject to a measurement variability of approximately ±1°C, the dishwasher could not be confirmed to consistently achieve the minimum required sanitizing temperature of 71°C at dish level. Therefore, additional verification and/or servicing is required prior to operation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw eggs and raw beef were stored on the top shelf in the fridge. Ensure raw meat and eggs are stored below and away from any ready-to-eat food items. Recommend storing raw meat/eggs in drawers in the bottom of the fridge.
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of chlorine sanitizer was not labelled with the contents of the bottle. Ensure the bottle is labelled "bleach and water".
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- On the last inspection, the mechanical dishwasher was leaking foam/soap. The dishwasher requires repair, so it is pulling the appropriate dish detergent for this machine.Until the dishwasher is repaired, Operators will wash/rinse dishes in the two compartment sinks and use the mechanical dishwasher for sanitizing the dishes.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink had dishes drying in it. Handwashing sink was inaccessible to the operator.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The mechanical dishwasher was leaking foam/soap when it was run onto the floor. Please ensure this is fixed so the dishwasher is not leaking. Recommend checking the type of soap being used in the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not reaching the appropriate temperature quickly enough to sanitize dishes. PHI had to run the dishwasher 5 times to get the temperature up to 71C. Ensure this dishwasher is adjusted so it reaches the appropriate temperature quicker than this.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser missing at the handwashing sink. Ensure a paper towel dispenser is installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?