Alexanders Restaurant and Lounge
900 - 4305 South Park Drive Stony Plain AB T7Z 1L1 · Food - General
Inspection summary
Alexanders Restaurant and Lounge has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on April 9, 2026, recorded 6 infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 on April 9, 2026. 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 once on April 9, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on April 9, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 April 9, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on April 9, 2026. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer was available in the kitchen at the time of inspection; however, the operator prepared the required sanitizer upon request.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal item such as a phone, was observed on a cutting board in the food preparation area. The operator was instructed not to store personal items in food handling areas, and the phone was removed upon request.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was observed in the front cooler at the time of inspection; however, the operator placed a thermometer in the cooler upon request.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired test strips for chlorine sanitizer (Exp: Oct 2024) was observed. Operator was instructed to obtain a valid test strips.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No food handling permit was observed to be posted in the facility at the time of inspection. The operator was instructed to locate and post a valid food handling permit, and subsequently provided photo confirmation via email after the permit was posted.
- 23. Is the facility maintained in a clean and sanitary condition?
- The front oven and microwave were observed to have burnt food residue and food spills present, and the operator was instructed to clean the affected areas to maintain proper hygiene and food safety standards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris build up was observed underneath the prep coolers and cookline. Clean the above mentioned areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several knives were observed to be stored between the prep cooler and tables. The knives were removed and washed upon request. Ensure equipment and utensils are not stored between the sides of the prep tables to prevent contamination.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid and up-to-date food handling permit was not posted. Ensure a valid and up-to-date food handling permit is posted in a conspicuous place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food debris build up was observed underneath the prep coolers and cookline. Clean the above mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions