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The U-Turn Local Eatery & Kitchen

A - 52404 Range Road 221 Ardrossan AB T8E 2G7 · Food - General

Official record from Alberta →

Inspection summary

The U-Turn Local Eatery & Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 23, 2025. The most recent inspection, on August 13, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 July 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 15, 2026. 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 2 times across 2 separate inspections, most recently on August 13, 2026. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris spillage was observed in hard to reach areas along the walls and corners of the facility, under cooking equipment and prep coolers. Clean the above mentioned areas.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was available and cleaning cloths were observed stored on the counter. A new sanitizer solution was prepared immediately upon request and cleaning cloths were stored in the sanitizer solution.
    • 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?
      • Mice droppings were observed along the walls and corners around the dishwasher area and around the refrigerator that stores sauces. Pest monitoring records were not available.- Hire a pest control company for pest monitoring.- Ensure pest control records are kept for each month.- Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent mice entry and harborage.- All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination.- Pull out equipment to access and deep clean the entire floor in the back storage hallways, dry storage room, front kitchen, back kitchen, and bar area. - Check inside of cabinet and drawers for mice droppings and clean accordingly.- Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize.- Clean out all mice droppings by soaking them in sanitizer solution before wiping the area with paper towel. Do not vacuum or sweep mice droppings.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris spillage was observed in hard to reach areas along the walls and corners of the facility, under cooking equipment and prep coolers. Clean the above mentioned areas.
  3. Risk Management Inspection

    0 infractions

  4. Initial 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)?
      • The measured chlorine concentration of the chemical dishwasher in the kitchen was only 50ppm. Informed operator to ensure an acceptable concentration of 100ppm is reached.
  5. Demand Inspection

    0 infractions

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