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Summit - Main Kitchen

1515 35 Avenue Nisku AB T4X 0P2 · Food - General

Official record from Alberta →

Inspection summary

Summit - Main Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on July 29, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 August 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 August 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **The glass washer uses QUATs sanitizer but there were no QUATs test strips in the facility.PLEASE purchase QUATs test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The meat slicer looked clean but some meat residues from previous use were observed under the blade sharpener. A staff removed and cleaned the area of concern. Please ensure that the slicer is disassembled for detailed cleaning at the end of the day.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer pails for cleaning towels had 0ppm QUATs sanitizer. On further probing, it was determined that the sanitizer container for the dispenser was empty. The cook in the kitchen replenished the sanitizer and 200ppm was measured from the dispenser. The staff was directed to refresh the solution in all the sanitizer pails.RECOMMENDATIONS:1) Staff should verify sanitizer concentration after dispensing it from the dispenser.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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