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The Atlantic Kitchen

9904 102 Street Fort Saskatchewan AB T8L 2C3 · Food - General

Official record from Alberta →

Inspection summary

The Atlantic Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on July 23, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 August 20, 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?

  • 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 3 separate inspections, most recently on July 23, 2025. 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?

  • 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 once on July 23, 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 August 20, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items. Bowls were removed once noted. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The entryway to the dry storage area and office has exposed building material and is not smooth, non-porous and easy to clean Close off building material with a casing so that the surfaces are smooth non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the back of the handles to the walk-in cooler and freezer.This was cleaned and sanitized once noted.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular and thorough cleaning of floors in behind chest freezer and upright freezer in the rear storage area is required (as there was observation of accumulated dust, dirt, and old mouse droppings). Operator is to ensure larger equipment, etc., is moved when cleaning in hard-to-reach areas, conducted once per week, bi-weekly, or as often as necessary to maintain a clean and sanitary condition.
  4. Monitoring Inspection

    3 infractions

    • 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 - there was evidence of rodent (mouse) activity in the two small storage rooms at the rear of the food premises, with about forty (40) rodent (mouse) droppings in the corners along baseboards (with some wall sections missing and/or in disrepair). There is only chemical storage and other miscellaneous items on shelving stored in these two rooms. Operator is to use chlorine sanitizer spray on the rodent droppings and then clean and sanitize the wood flooring in these two rooms prior to completing repairs of the wall sections (to prevent rodent entry into the food premises).Also, more consistency is required in keeping of monthly pest control records, with all monthly pest control records to be available for review over the last twelve month period of time (whether use of 'AHS monthly pest control checklist' and/or licensed pest control monthly reports).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were damaged and missing wall sections in the two storage rooms in the rear of the food premises. Operator to ensure the wall sections are adequately sealed so as to be smooth and washable and to prevent rodent (mouse) entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - there was a styrofoam disposable cup being used for dry food storage, in one of the storage containers. Note that all dry food storage scoops/utensils must be of a material that is smooth, washable, and non-absorbent (i.e. such as stainless steel or plastic, etc.), with a handle. This was corrected at time of inspection.

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