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strEATS West Springs Kitchen

3110 - 8561 8A Avenue SW Calgary AB T3H 0V6 · Food - General

Official record from Alberta →

Inspection summary

strEATS West Springs Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on October 5, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 21, 2024. 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 4 times across 2 separate inspections, most recently on November 29, 2024. 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 2 separate inspections, most recently on November 29, 2024. 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 December 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low-temperature dishwasher was not dispensing chlorine sanitizer due to an empty sanitizer bottle.Actions Taken/Required:- Sanitizer bottle was replaced by the operator, and proper chlorine dispensing was verified.- Check chlorine sanitizer levels daily and replace sanitizer bottles as needed to ensure proper sanitizer dispensing at all times.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation by ceiling diffuserThoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Transparent nylon bags were used to line the food inserts before portion the food in the inserts.Remove the nylons.Previous violations:1. Transparent nylons were used to line the food inserts before portion the food in the inserts.Remove the nylons.2. Containers with no handles were stored in the bulk food containers.Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food.3. Rice scoops and utensils used to cook burger were stored at room temperature.Utensils were promptly washed in a dishwasher.Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:a. stored in ice water between uses (4 degrees Celsius or below)b. stored in hot water between uses (60 degree Celsius or greater)c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs)d. continuously replace serving utensils with new utensils.Previous violation:Canned beverages were stored directly beneath the wastewater line in the customer area.Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recurring violation:No food safety certificate was available.Previous violation:Owners of more than one food establishment did not have a separate manager with approved food safety training at this location.Complete an approved food safety course and provide certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tapes were affixed on the door handle of the mini fridge adjacent the handwashing sink in the front preparation area.Fix the mini fridge door handle.2) Grease buildup was noted on the ventilation canopy filters.3) Deep grooves were noted on the prep cooler cutting boardsResurface or replace the cutting boards as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the dishwasher was dirty and disorganized.2) The top, around, and edges of the dishwasher was accumulated with food debris.Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Transparent nylons were used to line the food inserts before portion the food in the inserts.Remove the nylons.2. Containers with no handles were stored in the bulk food containers.Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food.3. Rice scoops and utensils used to cook burger were stored at room temperature.Utensils were promptly washed in a dishwasher.Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:a. stored in ice water between uses (4 degrees Celsius or below)b. stored in hot water between uses (60 degree Celsius or greater)c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs)d. continuously replace serving utensils with new utensils.Previous violation:Canned beverages were stored directly beneath the wastewater line in the customer area.Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
    • 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?
      • The was a gap at the back exit door. The weatherstripping was damaged.Replace the weatherstripping.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Recurring violation:No food safety certificate was available.Previous violation:Owners of more than one food establishment did not have a separate manager with approved food safety training at this location.Complete an approved food safety course and provide certification.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace cutting boards.

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