Skip to content
Loading map…

Sparling Lodge - Kitchen

9540 110A Avenue NW Edmonton AB T5H 4L1 · Food - General

Official record from Alberta →

Inspection summary

Sparling Lodge - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 10, 2024. The most recent inspection, on September 10, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 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 4 times across 4 separate inspections, most recently on May 20, 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 3 times across 3 separate inspections, most recently on January 30, 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 4 times across 3 separate inspections, most recently on May 20, 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 May 20, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *One out of two Quat based sanitizer buckets in the kitchen were tested and one showed inadequate concentration (<200ppm). Refresh the sanitizer. Ensure adequate sanitizer concentration is maintained at all times and is confirm through routine testing. Sanitizer was refreshed and adequate concentration was detected.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser located at the hand-washing sink was empty. Please Refill and ensure adequate hand washing supplies are available at all times. A stack of paper towels was placed by the hand sink as a temporary measure until the correct paper towels are available. Paper towels are currently on order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Debris was found inside the blue and white containers used to hold individually packaged condiments and clear plastic container used to hold wrapped tea bags. Please clean out the containers and add to routine cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Sanitizer buckets tested had zero concentrations of Quat sanitizer. Staff was advised to refresh and test sanitizer. PHI reviewed testing with staff. Buckets were refresh and adequate concentration was detected (200ppm). Please continue to ensure that sanitizer concentrations are routinely tested to maintain proper concentration and effectiveness.
    • 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?
      • *Mouse droppings were observed under the dishwashing sink area. Please provide this office a copy of the current pest control records for review.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 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?
      • *Live cockroaches were noted on glue boards located in the kitchen, mostly near dishwashing area and by the steamer. Professional pest control company in place and treatment. Site indicated they also found evidence of mice. Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.Oct 15/25- treatment completed for the building and basement. Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Wiping cloths were found stored only in water. Discussed with site wiping cloths should be stored in sanitizer when not in use. Change practice and make new sanitizer solution. Water discarded and bucket was filled with sanitizer. Tested concentration was adequate.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food products were stored directly on the ground in the walk in freezer. Reorganize freezer, elevate food products off the floor to protect from contamination, prevent pest access and facilitate cleaning.
    • 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?
      • *Live cockroaches were noted on glue boards located in the kitchen, mostly near dishwashing area and by the steamer. Professional pest control company in place and treatment. Site indicated they also found evidence of mice. Continue to treat for cockroaches/mice and other pest until they are eradicated. Continue to improve the cleanliness of the building and all food areas as it will assist in pest control. Continue to implement all the professional pest control company recommendations.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Build up of debris was found on the tops of dry ingredient bins. Clean bins and maintain sanitation.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Raw eggs were stored on top of ready to eat items (e.g. sandwich ingredients, jugs of milk) in the walk in cooler. Reorganized cooler and ensure raw eggs are stored on the lowest shelf/below ready to eat items to prevent cross contamination. Corrected on site: staff reorganized cooler and raw eggs moved to the lowest shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal items (e.g. bag and winter gloves) were found stored a shelf in the kitchen. Relocate staff personnel items to a designated staff area to prevent contamination of the facility foods. Corrected on site: Staff relocated personal items to the staff locker area.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Inadequate Quat sanitizer tested in wiping cloth bucket <200ppm. Refresh and ensure there is adequate sanitizer at all time. Corrected on site: staff refreshed and sanitizer was 200ppm.

Nearby inspected facilities

Own this business? Add a badge to your website