Skip to content
Loading map…

Sherwood Bowl

301 - 975 Fir Street Sherwood Park AB T8A 4N5 · Food - General

Official record from Alberta →

Inspection summary

Sherwood Bowl has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on July 2, 2025, found no infractions.

1 of 5 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 and Food temperature control.

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.

  • 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 2 separate inspections, most recently on July 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 22, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 1, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 26, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 22, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor underneath shelves and beside freezers at the storage room appeared unclean. Dirt and debris were observed. Clean the storage room.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse temperature gauge for the high temperature dishwasher was not operational. The operator indicated that the part needed for repair was still being sourced. Please ensure the required repairs are completed.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a spray bottle was measured to be at 50ppm. The staff present dispensed a fresh 200ppm solution during inspection. Please ensure the required 200ppm Quat sanitizer solution is maintained at all times. Obtain Quat test strips to measure/verify the concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An ice scoop was stored inside the ice machine with the scoop handle touching the ice. The staff present removed the scoop during inspection.Please note that storing the scoop in a separate clean area or separate container is the best practice to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The QBD cooler in the kitchen area was missing a functional thermometer. Please replace the missing thermometer so the cooler temperature can be properly monitored.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were not observed at the time of inspection.Please obtain Quat test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse temperature gauge for the high temperature dishwasher was not operational. The operator indicated that the part needed for repair was still being sourced. Please ensure the required repairs are completed.
  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The commercial dishwasher was replaced with a newer unit. The final rinse thermometer required calibration to properly display the final rinse temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring surfaces beside and behind the upright refrigerator in the kitchen were soiled and required a general cleaning.Perfect Fry machine was leakiing with grease onto the counter and required cleaning. Discontinue use of dixie cups on the legs of the unit which are used to capture spilled grease.

Nearby inspected facilities

Own this business? Add a badge to your website