Secret Galley
121 Edmonton Trail SE Airdrie AB T4B 1S2 · Food - General
Inspection summary
Secret Galley has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on July 30, 2025, recorded 4 infractions.
1 of 6 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: Food temperature control, Pests and Cleaning and sanitizing.
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.
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 July 30, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 November 28, 2024. 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?
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 once on November 28, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 8 times across 4 separate inspections, most recently on July 30, 2025. 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 February 20, 2024. 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
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Improper thawing of food items was noted during the inspectionFrozen meat - -1 degrees CFrozen pasta - -4 degrees CFood items were returned to the cooler.**Do not thaw foods at room temperature**Ensure proper thawing process are observed in the facility.**Frozen food items to be used for the day should be left overnight in the walk-in cooler to thaw or thaw frozen foods under cold running water2. The ambient temperature of the prep cooler opposite the pizza oven was measured at 19 degrees C. Foods in the cooler and inserts were measured at;White Cheese - 22 degrees CCheddar cheese - 23 degrees CVegetable salad - 19 degrees CFish - 19 degrees CMilk - 19 degrees CSteak - 23 degrees CChopped mushrooms - 22 degrees CAll high-risk foods were discarded.**Repair/Replace cooler**Do not use cooler to store food until cooler is repaired or replaced**All high-risk foods in the cooler must be stored and maintained at 4 degrees C at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink in the main kitchen was obstructed with plates.**Remove dishes from the sink**Hand wash sinks are to be used only for hand washing purpose
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The plastic lining on the edging of the 2-compartment sink was in disrepair and was coming off the wall.**Replace plastic lining.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grease buildup was noted on -The wall above the 2-compartment sink-The walls by the dishwasher nest to the spray sink-On the floor under the dishwasher-Under equipment throughout the kitchen-The storage shelf by the back bay door where pots and pans are stored.**Complete a thorough clean of the kitchen.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- The chlorine level in the low temperature dishwasher was measured at 0ppm. Operator filled one of the 2 compartment sinks with chlorine sanitizing solution measured at 100ppm.**Repair dishwasher**Wash dishes in dishwasher and manually sanitize dishes in the chlorine sanitizing solution. Ensure that dishes are soaked in the chlorine solution for at least 2 minutes.
- 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?
- There was no pest control report available upon request during the inspection.**Ensure that pest control measures are in place and monitoring for activities are completed regularly. Maintain reports on site at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 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?
- There was no pest control report available upon request during the inspection.**Ensure that pest control measures are in place and monitoring for activities are completed regularly. Maintain reports on site at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The lights above the hand wash sink area were missing covers.**Please replace the light covers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- THIS IS A REPEAT VIOLATION, PLEASE CORRECT THE BELOW:1. Water damage noted on ceiling tiles at the back storage area by the back door.**Please investigate and repair leak.2. There were missing ceiling tiles in the back storage area by the back door.**Please replace ceiling tiles.3. The paint on the ceiling in the kitchen by the cookline were peeling off and hanging from the ceiling.**Please resurface and paint ceiling.**Ensure that all surfaces in the food facility is smooth, cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Build-up of dirt and food debris was noted on the floor of the dry food storage.2. Dirt build-up was noted on the floor under the dishwasher. **Please clean the listed areas.
- 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?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temperature of the prep cooler opposite the pizza oven was measured at 9 degrees C. Foods in inserts measured; chicken - 10 degrees CShredded cheese - 9 degrees CGarlic butter - 15.5 degrees C. High risk foods were discarded.**Adjust/Repair/Replace cooler**Ensure high-risk food are held at 4 degrees C and below at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water damage noted on ceiling tiles at the back storage area.**Please investigate and repair leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Dirt build-up on the floor of the walk-in freezer.**Please clean.2. Both chopping boards on the prep coolers in the cookline had knife markings, dirt build-up and discoloration.**Resurface/Replace chopping boards to ensure equipment can be properly cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The light in the back receiving area where cooking utensils are stored was not working.**Please replace light bulb.2. Missing ceiling tiles were replaced, but water damage noted on newly installed tiles.**Please investigate and repair leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease build-up was noted on the handles of the prep coolers.**Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of debris noted in the hard-to-reach areas, under countertops and equipment in the kitchen.**Please clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?