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Sigis Kinosayo - Kitchen

40 Woodlands Road St. Albert AB T8N 3X3 · Food - General

Official record from Alberta →

Inspection summary

Sigis Kinosayo - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on July 21, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 7 times across 4 separate inspections, most recently on July 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2025. 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 August 27, 2025. 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. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were an inadequate number of sinks for dishwashing and hand washing. There was a single two compartment sink present for both dishwashing and hand washing. With one of the basins being a dedicated hand sink, the single remaining basin is inadequate for kitchen equipment. Discussed options for correction when the counter was upgraded. Minimum number of sinks for reusable dishes when a dishwasher is present is a two compartment sink and a dedicated hand sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Discussed the discoloured test strips would not provide accurate readings of the sanitizer concentration. Discoloured test paper was removed during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Current restrictions were not being followed. Restrictions will be updated to reflect the dishwasher present.
  2. Risk Management 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)?
      • ***There was a domestic dishwasher present that was being used for children's dishes that was not being run on the sanitizing cycle. Domestic dishwashers are not allowed in permitted facilities. Commercial dishwasher or a three-compartment sink for dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was a single two compartment sink present for both dishwashing and hand washing. With one of the basins being a dedicated hand sink.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There was a domestic dishwasher present that was being used for children's dishes that was not being run on the sanitizing cycle. Domestic dishwashers are not allowed in permitted facilities. Commercial dishwasher or a three-compartment sink for dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was a single three compartment sink present for both dishwashing and hand washing. With one of the basins being a dedicated hand sink. The two remaining basins are adequate for kitchen equipment but not for reusable children's dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There were no paper towels available by the hand sink. It is to be stocked with soap and paper towels and available at all times for hand washing. Staff indicated the school would be informed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Children's dishes and utensils going through the domestic dishwasher were not being sanitized between uses.As there was no alternative for this morning's service staff was permitted to manually sanitize the dishes coming out of the dishwasher for use as a one time event. Disposable dishes are to be available and used going forward.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***There were no chlorine test strips available for checking the sanitizer concentrations.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit had not been delivered. It will be sent out by e-mail. Once received please post.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***There was no certificate for the required food safety training

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