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strEats

207 - 960 Yankee Valley Boulevard SE Airdrie AB T4A 2E4 · Food - General

Official record from Alberta →

Inspection summary

strEats has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on May 20, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 6, 2025. 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 7 times across 4 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?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the hand wash sink at the back food prep area,**Equip all hand wash sinks with hot and cold water, soap, and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hand wash sink in the front food prep area appeared clogged and was draining slowly**Repair sink
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items stored in the 2-drawer compartment cooler by the cook line were left uncovered.**Cover all food items in cold storage to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the hand wash sink at the back food prep area,**Equip all hand wash sinks with hot and cold water, soap, and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hand wash sink in the front food prep area appeared clogged and was draining slowly**Repair sink
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There is insufficient distance between the hand sink and the prep table in the front food prep area.**Remove prep table2. Food items stored in the 2-drawer compartment cooler by the cook line were left uncovered.**Cover all food items in cold storage to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the hand wash sink at the back food prep area,**Equip all hand wash sinks with hot and cold water, soap, and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hand wash sink in the front food prep area appeared clogged and was draining slowly**Repair sink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease buildup was noted on prep cooler handless in the front food prep area.**Please clean**Ensure routine cleaning is conducted for all high touch places
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls of cooked chicken and steak, spice containers and food insert containers were left on the countertop within the splash zone of the hand wash sink in the front food prep area.**Store food items in a safe and sanitary manner to prevent contamination of food**Do not store food items in the splash zone of the hand wash sink**Keep splash zone of hand wash sinks free of food items or install a barrier between hand wash sink and countertop2. Scoop used for dried fried chickpeas, was stored in the insert containing the peas with the handle in contact with the food item**Store utensils in a clean and sanitary manner to prevent contamination of food3. Food items stored in the 2-drawer compartment cooler by the cook line were left uncovered.**Cover all food items in cold storage to protect from contamination.4. Personal items (cell phone and jacket) were stored on food items in the back food prep area**Store personal items separate from food items to protect food from contamination5. Aprons were stored in the mop sink/janitor room.**Remove aprons as they are considered food items from this location and store in a clean and sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles stored in the janitor room containing chemicals where on the build.**Label all spray bottles/chemicals used in the facility, to identify content.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel in the hand wash sink at the back food prep area,**Equip all hand wash sinks with hot and cold water, soap, and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The hand wash sink in the front food prep area appeared clogged and was draining slowly**Repair sink2. Cardboard was used to line shelf used to store food equipment in the back food prep area**Remove cardboard as cardboard is not cleanable**Cardboard may be replaced with lining made from materials that are smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease buildup was noted on equipment throughout the kitchen; prep cooler handles, freezer door, handles, cooler door handles, etc.**Please clean**Ensure routine cleaning is conducted for all high touch places2. A build-up of char was noted on the ventilation hood above the grill**Please clean3. The bottom layer of the stainless-steel cooler and stainless-steel freezer in the back food prep area were dirty.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dirt and grease build-up was noted on the floors throughout the kitchen.**Please clean2. Clutter (empty cardboard boxes) was noted at the back prep area by the back door**Declutter area
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizing solution contained in the sanitizing bucket in the front food prep area was measured at 100ppm. Operator refilled fresh solution measured at 200ppm.**Ensure that the QUAT sanitizer used in the food prep area is maintained at 200ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish batter was stored at room temperature. Operator reported batter was left out for more than 2 hours. Temperature of batter was probed at 15 degrees C. Batter was discarded.**All high-risk foods must be stored at 4 degrees C and below at all times.**Do not leave high-risk foods at room temperature for more than 2 hours
    • 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?
      • No record of pest control monitoring was available during the inspection.**Ensure that adequate pest control measures are in place in the facility. monitor for activities and maintain records on site.**Pest control checklist emailed to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was noted on cooler handles in the front and back food prep areas and on the wall beside the deep fryer.**Please clean**Ensure that high touch areas/equipment in the facility are cleaned and sanitized frequently to prevent potential contamination of food.
  7. Initial Inspection

    0 infractions

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