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Reid's Kitchen

5115 50 Street Barrhead AB T7N 1A6 · Food - General

Official record from Alberta →

Inspection summary

Reid's Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on August 19, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 on January 16, 2024. 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There are no chlorine strips available in the kitchen to test and verify concentrations. Please ensure that appropriate test strips are obtained, stored & available for convenient use to verify sanitizer solution concentrations.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer being used is Bleach (chlorine). Sanitizer spray bottle was tested and measured at over 200 ppm (test strip was bleached out). Please note that chlorine sanitizer solutions should be at 200 ppm to provide adequate sanitization for clean in place methods. Inspector had staff dilute the sanitizer solution bottle to bring it to the correct concentration.

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