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State & Main Kitchen + Bar

300 - 151 Century Crossing Spruce Grove AB T7X 0C8 · Food - General

Official record from Alberta →

Inspection summary

State & Main Kitchen + Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on July 21, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 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 July 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on July 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on November 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on November 19, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 November 18, 2024. 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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Equipment appeared properly cleaned and sanitized, and cleaning cloths were properly stored in small buckets with the required 200 ppm or greater concentration of Quat sanitizer, with the exception of one bucket, which was observed to be at <200 ppm by the PHI trainee's test strips. When informed, the operator immediately re-mixed the sanitizer, and the sanitizer was tested again at the required 200 ppm minimum. Facility test strips were available and present and were used correctly by the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was protected from contamination with only two exceptions:1. A few bulk goods bags were kept open, including for pumpkin seeds and dried cranberries. The bags were resealable, and when the operator was educated on the issue and concern of potential contamination, they promptly resealed the bags.2. A large box of roast beef in the back cooler that was labelled as being recently cooked was found partially uncovered (the tinfoil lid had ripped). When this was mentioned and the risk explained, the operator promptly rectified the situation with a new cover over the food to prevent any potential contamination.Otherwise, bulk food supplies were found covered, with scoops handled in a sanitary manner and stored outside of food. Food packaging was also kept in excellent condition overall.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser in staff washroom was empty - corrected during th einspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Range hood fan was not working - as I was informed, repair is scheduled for tomorrow. Please email me confirmation that fan is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops stored in a plastic container that has not been cleaned and sanitized regularly - corrected immediately.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside the flour and sugar food containers with the high contact surface in direct contact with the food ingredient. Please use correct scoops with handles and ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board was observed to be worn out and contained buildup of dirt. The cutting board was discarded by the facility operator during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The range hood in the back preparation area was observed to be fuzzy (pollens and dust). Please ensure the hood is cleaned to prevent foreign particles from potentially contaminating food during processing.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One ladle was badly stained and possibly corroded. Discarded during the inspection.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean trays in the kitchen were stored near the handwashing sink. Operators promptly removed the trays and were educated on the risk of cross-contamination from water splashes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were found outside of their container and appeared worn. Please replace the test strips and ensure they are kept properly contained.
    • 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?
      • Food permit was expired. Please display the current valid permit.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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