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Your Spot Barbeque / Little Sprouts Kitchen

5645 Riverbend Road NW Edmonton AB T6H 5K4 · Food - General

Official record from Alberta →

Inspection summary

Your Spot Barbeque / Little Sprouts Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on October 14, 2026, found no infractions.

5 of 9 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, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on June 23, 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)?

  • 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 2 times across 2 separate inspections, most recently on June 11, 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 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 once on June 17, 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 2 times across 2 separate inspections, most recently on June 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Quat test strips were not located at the time of the inspection. Please ensure that the right test strips are available for use at all times.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-- Contaminated wet cleaning clothes was observed on surfaces around the kitchen and the food preparation area. Please ensure that cleaning clothes are placed after use in a sanitizing solution to prevent the growth of pathogens.**-- Food particles were observed on the slicer in the food preparation area. Please ensure that equipment is cleaned and sanitized properly after use before storage.**-- The concentration of the sanitizing solution was measured at 100 ppm quats. Please ensure that the sanitizing solution is maintained at 200ppm for quat solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **--Scoops were observed stored inside the food containers with the dirty high contact surface (handle) in direct contact with the food ingredient. Please ensure that scoops are stored outside of the food containers to prevent contamination of the food item.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **--A pack of chicken wings was observed thawing at room temperature. Proper thawing practices were reviewed with the operator, please ensure compliance. **-- Improper cooling of high-risk food (soup) was observed on the kitchen stove. Proper cooling practices were reviewed. please ensure compliance.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** Quat test strips were not located at the time of the inspection. Please ensure that the right test strips are available for use at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A barrier must be installed on the side of the clean dish/utensil rack storage next to the mop sink to prevent possible contamination from splashes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member observed drying clean dishware with a reusable cloth towel.- Proper manual washing procedures are to let dishware air dry.
    • 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?
      • Gap noted at the bottom of the back kitchen door.- Doors must have tight seals to prevent the possible entry of pests.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 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?
      • Gap noted at the bottom of the back door.- Weatherstrip requires repair/replacement.

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