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The Atlantic Kitchen

440 St. Albert Trail St. Albert AB T8N 5J9 · Food - General

Official record from Alberta →

Inspection summary

The Atlantic Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on January 21, 2026, found no infractions.

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

The last 3 inspections in a row found no infractions. 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 6 times across 3 separate inspections, most recently on December 22, 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 2 times on December 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 13, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on September 13, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 January 8, 2024. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared quats sanitizer solution on the kitchen prep table was measured at 100 ppm. The Operator was instructed to replace the solution with a freshly prepared one, which measured 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cocktail sauce and tartar sauce portions were measured at 22.9°C and 22.8°C, respectively. Bulk container for the sauces stated, " Refrigerated after opening". The operator was instructed to discard the affected food items and to ensure that all perishable foods are maintained at less than 4°C at all times. A total of nine portion cups of cocktail sauce and two portion cups of tartar sauce were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coleslaw was measured at 12.6°C, while the temperature of the water bath in which it was held was measured at 8.2°C. The operator was instructed to discard the Coleslaw and to ensure that all perishable foods are maintained at less than 4°C at all times. A total of eleven portion cups of coleslaw were discarded during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were found to be expired (EXP: July 2025). The Operator was instructed to obtain new quats test strips.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Rags were observed not in an approved sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required to be installed between the hand washing sink and the ice well in the front service area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with no handles were being used in the bread crumbs, allowing potential contamination of the bulk supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in the back storage room and shelves in the front prep area have begun to show wear and tear, and are no longer smooth, moisture resistant and easy to clean. Must be painted or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High level dusting and grease removal is required on the ceilings and upper walls near ventilation grates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required under the prep cooler line, with visible food remnants and grease.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution at the cooking line was measured to be less than 50ppm. The staff present prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer solution is maintained at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items such as chicken were left open in the walk-in freezer. The staff covered the food items during inspection.Ensure food at the facility are always covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of food were stored on the floor inside the walk-in freezer. The staff present moved the boxes away from the floor during inspection.Please ensure food items in the facility are always stored at least 6-inches above the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm chlorine sanitizer solution was measured from the low temperature dishwasher after running multiple cycles. The staff present adjusted the sanitizer line after which 100ppm chlorine solution was measured.Please implement a daily check for the dishwasher to confirm the chlorine sanitizer solution. Records must be kept for review during next inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed. Chlorine test strips are required to measure/verify the sanitizer concentration for the dishwasher.Please obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some chopping boards in the facility were not smooth and easy to clean. Blue, green, red and white chopping boards were observed to be pitted with lots of grooves. Please replace the chopping boards, so they are smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean utensils such as knives and scrappers were stored in an unclean container. The staff present moved the utensils and container for washing and sanitizing during inspection.Ensure utensil storage containers are always maintained in a sanitary condition. 2. An ice scoop at the front service area was stored on the counter. The staff moved the scoop to the back for washing and sanitizing and was advised by the PHI to ensure the scoop is always stored in a clean container.

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