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Sky Way Kitchen

5009 Parkwood Road Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Sky Way Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on October 8, 2026, recorded 3 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on February 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 8, 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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 3, 2025. 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?

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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine wipe cloth solution not available. Prepare 100ppm Chlorine solution for food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Bucket in hand washing sink. Remove to permit accessibility and hand washing use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Two knives stored between prep coolers.Removed. Will use magnet strips.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and debris throughout including on and under shelving, behind coolers and freezers and in hard-to-reach areas.Clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine initially measured on spray solution.Changed to measure 200ppm.Monitor to ensure 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Using cardboard box to store and hold cooked shrimp. Use only washable materials.2. Wood cutting board in use. Wood cutting boards are not permitted for meat cutting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Require cleaning in hard to reach areas that include behind deep freezers, exhaust hood and ceiling tile.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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. Cardboard was being used to surface storage areas. As cardboard cannot be cleaned, remove all cardboard for surface area.2. Surface of front table torn. Repair.3. Walk in cooler flooring tile missing. Replace.
  8. Monitoring Inspection

    2 infractions

    • 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?
      • Wrong permit showing.Flipped to current permit.
    • 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. Cardboard was being used to surface storage areas. As cardboard cannot be cleaned, remove all cardboard for surface area.2. Surface of front table torn. Repair.3. Walk in cooler flooring tile missing. Replace.
  9. Monitoring Inspection

    2 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?
      • Cardboard was being used to line a pan where fryer equipment was being stored. The cardboard had a buildup of grease and debris. Cardboard is not smooth and easy to clean and cannot be used as a food storage surface in a kitchen. Please remove the cardboard from the pan and clean the pan regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1- The wall behind the woks is starting to become greasy and has some food debris on it. 2- The floor under the fryers has grease and debris building up on it. Please clean both of these areas thoroughly.
  10. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods were being stored in garbage bags in the Pepsi cooler. Garbage bags contain odour control chemicals that can leach into foods. Please only use food grade materials to store foods in.

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