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Sherwood Park Dodge Food Court

230 Provincial Avenue Sherwood Park AB T8H 0E1 · Food - General

Official record from Alberta →

Inspection summary

Sherwood Park Dodge Food Court has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on October 15, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 5 times across 2 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 7, 2026. 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?

  • 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 October 7, 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 once on May 24, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer concentration in the spray bottle was observed to be greater than 200 ppm. The operator was advised to prepare a fresh bleach solution at the correct concentration. A new solution was prepared during the inspection, re-tested, and found to be in compliance.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired (Expiry: March 2026). The operator was advised to obtain a new supply of test strips to ensure accurate monitoring of sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink was observed to be obstructed by a mop bucket, broom, and ladder. The operator was advised to ensure that handwashing sinks remain easily accessible and unobstructed at all times. The items were removed during the inspection, and compliance was achieved.
    • 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?
      • Pest control records were not available for review at the time of inspection. No evidence of pest activity was observed during the inspection. The operator completed and provided the October 2026 pest control documentation during the inspection and was advised to ensure that complete and current pest control records are maintained on-site and available for review at all times.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved food safe sanitizer on site. Operator was using a hydrogen peroxide based disinfectant but does not appear to be food safe/ have instructions for food contact surfaces. Operator was closed for the afternoon and stated they would obtain a bottle of bleach tomorrow.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Three comp sink method does not appear to be followed as there is no bulk sanitizer/bleach on site. Please ensure that you follow the 3 comp sink method as stated on sticker at the wall.Wash, rinse, sanitize for two minutes and air dry. Operator stated they would commence this method after obtaining their bulk bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • TodayChlorine test strips not available. Previous:Chlorine test strips were expired. Obtain new test strips to ensure adequate sanitizer concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board is deeply stained. Ensure that cutting board is in clean condition.
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