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Sparrow Lane Events Inc. - Kitchen

51109 Range Road 272 Spruce Grove AB T7Y 1H5 · Food - General

Official record from Alberta →

Inspection summary

Sparrow Lane Events Inc. - Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since February 5, 2026. The most recent inspection, on March 20, 2026, found no infractions.

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

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 on February 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available in the kitchen for sanitizing countertops, etc. Please provide food grade sanitizer and test strips for the chosen chemical.Information on food grade sanitizers emailed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Golden color utensils washed manually - utensils not sanitized in the dishwasher because it affects the color. The dishwashing set up does not have sufficient number of sinks for manual dishwashing (s comp sink required. Sanitizing step was missed through manual dishwashing. As per discussion with the manager, operator is in process of replacing the utensils with ones that can go in the high temperature dishwasher. Please ensure this done prior to next event and all reusable utensils are sanitized in the dishwasher.
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