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Stone Oak Kitchen

5006 50 Street Consort AB T0C 1B0 · Food - General

Official record from Alberta →

Inspection summary

Stone Oak Kitchen has been inspected once by Alberta Health Services (Environmental Public Health), on August 25, 2026. The most recent inspection, on August 25, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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.

1 inspection

  1. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food preparation cooler was observed to be holding foods at temperatures above 4°C. The remaining cold storage equipment in the facility was operating satisfactorily. The operator will have the preparation cooler repaired. In the interim, the operator can use the food prep cooler located in the back of the facility, which was observed to be empty and was verified to be maintaining an appropriate temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator is awaiting parts to repair the commercial dishwasher. In the interim, the operator will use the triple-compartment sink located in the back of the facility.
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