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Sagebrush - Main Kitchen

5901 51 Street Wetaskiwin AB T9A 1Y4 · Food - General

Official record from Alberta →

Inspection summary

Sagebrush - Main Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on July 22, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 4 separate inspections, most recently on July 22, 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?

  • 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 4 times across 3 separate inspections, most recently on July 22, 2026. 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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on counter. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwashing stations in the food preparation area was blocked by a cart, restricting access. The cart was removed during the inspection to ensure that food handlers have access to the handwashing sink at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener holder was dirty. Please ensure that staff is cleaning/sanitizing can opener holder after each use properly. This violation was corrected during inspection.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A dried spinach leaf was found in a dry food container holding sugar. Proper scooping and storage practices were discussed with food staff to prevent cross-contamination. The spinach leaf was removed immediately by the cook at the time of inspection
    • 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 sink was obstructed by dishwasher racks, and a container of sauce was stored on the countertop within the splash zone. Handwashing sinks must remain fully accessible at all times, and no food items may be stored within a 1‑metre splash zone to prevent contamination.Corrective action: Both violations were corrected during the inspection. The dishwasher racks were moved to clear access to the handwashing sink, and the sauce was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior shelves of the microwave and prep cooler were found with food debris. These surfaces were cleaned and sanitized during the inspection.
  3. 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?
      • Out of three handwashing stations in the kitchen, one was blocked by a cart, and the paper towel dispensers at the other two sinks were not functioning properly.Actions Taken:The cart was removed to ensure the handwashing sink remains accessible at all times.Paper towel rolls were pulled out from the dispensers and placed along the sinks for immediate use.A request has already been submitted to the Maintenance staff for repair of the dispensers.
  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:The can opener was stored in a dirty condition and had metal shavings at the tip.Action Taken:Staff were instructed to clean and sanitize the can opener in the dishwasher during the inspection. This violation was corrected at the time of inspection.Recommendation:Ensure the can opener is thoroughly cleaned and sanitized after each use as part of routine cleaning procedures. A visible sign should be posted in the food preparation area to remind staff of this requirement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:The inside surfaces of the microwave in the residents' dining area had a buildup of old food debris.Action Taken:Chef instructed staff to clean and sanitize the microwave immediately during the inspection. This violation was corrected at the time of inspection.Recommendation:Ensure the microwave is cleaned and sanitized regularly as part of routine cleaning procedures to maintain standards.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cinammon buns and cooked beef roast were uncovered in the walk-in cooler.Food products must be stored in such a manner to prevent possible contamination. The whole cart was covered by plastic sheet at the time of inspection.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on counter surfaces. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
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