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strEATS

103 - 31 Westpark Boulevard Fort Saskatchewan AB T8L 4N2 · Food - General

Official record from Alberta →

Inspection summary

strEATS has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on November 7, 2025, recorded 7 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on November 7, 2025. 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 2 times across 2 separate inspections, most recently on November 7, 2025. 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 3 times across 2 separate inspections, most recently on November 7, 2025. 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 once on November 7, 2025. 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 June 11, 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.

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions measured 0 ppm QUAT Sanitizer.This was corrected by Preparing a new solution of QUAT sanitizer measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in room temperature water. This was corrected by storing utensils in ice water. Utensils being used are to be stored in the following ways:- Water with a constant temperature less than 4 degrees Celsius. - Water with a constant temperature greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowls was being used as a scoop and stored directly in bulk food items. The bowl was removed and a scoop with a handle was obtained.2. A nonfood grade container was being used to store lettuce. This was replaced with a food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An open container of sauce stated, "Refrigerate after opening" and was being stored at room temperature. This was corrected by moving opened sauce to the refrigerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter for chicken was in a frozen container adjacent to stove with a surface temperature of 11 degrees Celsius and internal temperature of 8 degrees Celsius. Ensure that high risk foods are stored at temperatures less than 4 degrees Celsius.Ice block container was changed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken and beef were present in the hot holder at 40-50 degrees Celsius.These items were reheated to 74 degrees Celsius and placed in hot holder. Ensure that hot holder is hot enough to maintain a temperature greater than 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some containers were cracked and taped.Do not use broken or damaged equipment, containers and utensils.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk foods.Use a scoop with a handle and store in a way that protects bulk food from contamination.2. Non-food grade containers are being used to store bulk foods. Ensure all utensils, container and equipment are constructed of Food Grade material.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher measured a chlorine sanitizer residual of 0ppm after multiple cycles and priming. Operator to manually sanitize dishes in two compartments sink until dishwasher is producing chlorine residual of 100 ppm.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Cooler temperature observed to be at 11C (measured with a probe thermometer). High risk foods were moved during the inspection. Ensure cooler is not used for refrigeration of food items.
    • 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?
      • It appears that change in ownership has been done beginning of June. Ensure change in ownership inspection is completed prior to change.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Additional cleaning was observed to be needed in parts of the kitchen. Please send me pictures when work completed.

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