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Alix Gator Inn

4532 51 Avenue Alix AB T0C 0B0 · Food - General

Official record from Alberta →

Inspection summary

Alix Gator Inn has been inspected 14 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on April 27, 2026, recorded 1 infraction.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food source, labelling and allergens.

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 7 times across 4 separate inspections, most recently on November 25, 2025. 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 6 times across 3 separate inspections, most recently on November 25, 2025. For example: Is the facility free of a pest infestation?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on November 25, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 10, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 10 times across 7 separate inspections, most recently on April 24, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam table for buffet is only used on Sundays, however the table had stagnant room temperature water inside it.Stagnant room temperature water can grow legionella bacteria, which causes legionnaire's disease.ACTION:After each use, please remove the water from the steam table, clean and sanitize the steam table.
  2. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water service disruption for line repair Close kitchen Flush water lines for 5 minutes after service has been restored
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam table for buffet is only used on Sundays, however the table had stagnant room temperature water inside it.Stagnant room temperature water can grow legionella bacteria, which causes legionnaire's disease.ACTION:After each use, please remove the water from the steam table, clean and sanitize the steam table.
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Steam table for buffet is only used on Sundays, however the table had stagnant room temperature water inside it.Stagnant room temperature water can grow legionella bacteria, which causes legionnaire's disease.ACTION:After each use, please remove the water from the steam table, clean and sanitize the steam table.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • During the inspection following observations were made:1) Eggs in the cooler were sourced from local farm.(Unapproved facility).2) Unlabeled meat products were observed in the freezer.Operator was not able to provide the receipt or proof of purchase.Indicated items were discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used reusable cloths were observed on the kitchen counter.2) Food equipment throughout the kitchen were visibly dirty.Make sure to store the used cleaning cloths in sanitizer solution.Oct 14th, 2025: Violation still pending
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was not protected from contamination during the storage:I. Bulk flour containers were found to be contaminated with larvae.II. Food contact surfaces were not maintained in a sanitary condition. Observations included heavily soiled cleaning cloths and used gloves left on kitchen counters, as well as a damaged, unclean, and warped cutting board on the prep cooler with deep grooves. III. Zucchini was observed to be stored in non-food grade bucket, previously used for storing rinse-aid.Ensure all foods are protected from contamination. Foods showing signs of contamination must be discarded and all container lids must be thoroughly cleaned and sanitized.Ensure all food contact surfaces are thoroughly cleaned and sanitized. The damaged cutting board must be repaired or replaced to ensure it is smooth and easily cleanable.Oct 14th, 2025: Violation still pending
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Multiple food containers in the kitchen and storage were observed to be stored either without covers or dirty covers.2) Empty egg flats were placed directly above the vegetables.3) Improper and dirty scoops (bowls) were used to dispense the dry food from bulk containers.4) Non-food items like multiple shovels, brooms, mop-bucket and personal use clothing were observed to be stored in close proximity to the food items.Make sure to follow the appropriate food storage practices to prevent any contamination.Oct 14th, 2025: Violation still pending
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to be inconsistent in reaching the required sanitizing temperature of 71°C. Ensure that the mechanical dishwasher serviced by a qualified technician to ensure it reaches the required sanitizing temperature within the manufacturer's specified time.Oct 14th, 2025: Violation still pending
    • 15. Is the facility free of a pest infestation?
      • There was significant rodent infestation observed in the facility, a mouse skeleton was observed behind the display cooler in dishwashing area.Make sure to establish and maintain a contract with a licensed pest control company to conduct regular monitoring of the premises, identify and eliminate pest harborage areas, and implement effective pest control measures.Oct 14th, 2025: Violation still pending
    • 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?
      • Pest control records were not accessible or maintained by the facility.Maintain up-to-date pest control records on-site. These records must be readily available for review upon request by a Public Health Inspector from Alberta Health Services
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple areas within the facility, including walls, floors, and ceilings, exhibited signs of disrepair. Observed issues included broken tiles, peeling paint, damaged walls, water-stained ceiling tiles, and worn carpets and chairs in unsanitary condition. Ensure all areas of the facility showing signs of disrepair, indicated above, are repaired and/or replaced.Oct 14th, 2025: Violation still pending
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The steel shelving units within the walk-in cooler were observed to be in poor condition, with significant rust accumulation.2) Numerous utensils within the facility were found to be unclean, in poor condition, and improperly stored.-Ensure all equipment and utensils within the facility are kept in good repair and in acceptable sanitary condition-Ensure the damaged steel shelving units in the walk-in cooler are repaired or replaced so they are smooth and easy to clean.Oct 14th, 2025: Violation still pending
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a significant accumulation of grease and food debris observed throughout the kitchen, including on floors, walls, and beneath equipment such as ovens, grills, and coolers. Additionally, food containers, utensils, and packaging materials were found to be unclean.2) The facility does not have written procedures to ensure its safe and sanitary operation and maintenance.Ensure all areas of the kitchen are thoroughly cleaned and sanitized.Develop a written sanitation plan that includes procedures for the following:a. the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, that are not normally washed in a dishwasher, andb. list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses.Oct 14th, 2025: Violation still pending
  6. Demand Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • During the inspection following observations were made:1) Eggs in the cooler were sourced from local farm.(Unapproved facility).2) Unlabeled meat products were observed in the freezer.Operator was not able to provide the receipt or proof of purchase.Indicated items were discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used reusable cloths were observed on the kitchen counter.2) Food equipment throughout the kitchen were visibly dirty.Make sure to store the used cleaning cloths in sanitizer solution.Oct 14th, 2025: Violation still pending
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was not protected from contamination during the storage:I. Bulk flour containers were found to be contaminated with larvae.II. Food contact surfaces were not maintained in a sanitary condition. Observations included heavily soiled cleaning cloths and used gloves left on kitchen counters, as well as a damaged, unclean, and warped cutting board on the prep cooler with deep grooves. III. Zucchini was observed to be stored in non-food grade bucket, previously used for storing rinse-aid.Ensure all foods are protected from contamination. Foods showing signs of contamination must be discarded and all container lids must be thoroughly cleaned and sanitized.Ensure all food contact surfaces are thoroughly cleaned and sanitized. The damaged cutting board must be repaired or replaced to ensure it is smooth and easily cleanable.Oct 14th, 2025: Violation still pending
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Multiple food containers in the kitchen and storage were observed to be stored either without covers or dirty covers.2) Empty egg flats were placed directly above the vegetables.3) Improper and dirty scoops (bowls) were used to dispense the dry food from bulk containers.4) Non-food items like multiple shovels, brooms, mop-bucket and personal use clothing were observed to be stored in close proximity to the food items.Make sure to follow the appropriate food storage practices to prevent any contamination.Oct 14th, 2025: Violation still pending
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to be inconsistent in reaching the required sanitizing temperature of 71°C. Ensure that the mechanical dishwasher serviced by a qualified technician to ensure it reaches the required sanitizing temperature within the manufacturer's specified time.Oct 14th, 2025: Violation still pending
    • 15. Is the facility free of a pest infestation?
      • There was significant rodent infestation observed in the facility, a mouse skeleton was observed behind the display cooler in dishwashing area.Make sure to establish and maintain a contract with a licensed pest control company to conduct regular monitoring of the premises, identify and eliminate pest harborage areas, and implement effective pest control measures.Oct 14th, 2025: Violation still pending
    • 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?
      • Pest control records were not accessible or maintained by the facility.Maintain up-to-date pest control records on-site. These records must be readily available for review upon request by a Public Health Inspector from Alberta Health Services
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple areas within the facility, including walls, floors, and ceilings, exhibited signs of disrepair. Observed issues included broken tiles, peeling paint, damaged walls, water-stained ceiling tiles, and worn carpets and chairs in unsanitary condition. Ensure all areas of the facility showing signs of disrepair, indicated above, are repaired and/or replaced.Oct 14th, 2025: Violation still pending
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The steel shelving units within the walk-in cooler were observed to be in poor condition, with significant rust accumulation.2) Numerous utensils within the facility were found to be unclean, in poor condition, and improperly stored.-Ensure all equipment and utensils within the facility are kept in good repair and in acceptable sanitary condition-Ensure the damaged steel shelving units in the walk-in cooler are repaired or replaced so they are smooth and easy to clean.Oct 14th, 2025: Violation still pending
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a significant accumulation of grease and food debris observed throughout the kitchen, including on floors, walls, and beneath equipment such as ovens, grills, and coolers. Additionally, food containers, utensils, and packaging materials were found to be unclean.2) The facility does not have written procedures to ensure its safe and sanitary operation and maintenance.Ensure all areas of the kitchen are thoroughly cleaned and sanitized.Develop a written sanitation plan that includes procedures for the following:a. the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, that are not normally washed in a dishwasher, andb. list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses.Oct 14th, 2025: Violation still pending
  7. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Rotten tomatoes were observed in the facility kitchen.Indicated tomatoes showing the signs of spoilage were discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used reusable cloths were observed on the kitchen counter.2) Food equipment throughout the kitchen were visibly dirty.Make sure to store the used cleaning cloths in sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was not protected from contamination during the storage:I. Bulk flour containers were found to be contaminated with larvae.II. Food contact surfaces were not maintained in a sanitary condition. Observations included heavily soiled cleaning cloths and used gloves left on kitchen counters, as well as a damaged, unclean, and warped cutting board on the prep cooler with deep grooves. III. Zucchini was observed to be stored in non-food grade bucket, previously used for storing rinse-aid.Ensure all foods are protected from contamination. Foods showing signs of contamination must be discarded and all container lids must be thoroughly cleaned and sanitized.Ensure all food contact surfaces are thoroughly cleaned and sanitized. The damaged cutting board must be repaired or replaced to ensure it is smooth and easily cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Multiple food containers in the kitchen and storage were observed to be stored either without covers or dirty covers.2) Empty egg flats were placed directly above the vegetables.3) Improper and dirty scoops (bowls) were used to dispense the dry food from bulk containers.4) Non-food items like multiple shovels, brooms, mop-bucket and personal use clothing were observed to be stored in close proximity to the food items.Make sure to follow the appropriate food storage practices to prevent any contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to be inconsistent in reaching the required sanitizing temperature of 71°C. Ensure that the mechanical dishwasher serviced by a qualified technician to ensure it reaches the required sanitizing temperature within the manufacturer's specified time.
    • 15. Is the facility free of a pest infestation?
      • There was significant rodent infestation observed in the facility, a mouse skeleton was observed behind the display cooler in dishwashing area.Make sure to establish and maintain a contract with a licensed pest control company to conduct regular monitoring of the premises, identify and eliminate pest harborage areas, and implement effective pest control measures.
    • 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?
      • Pest control records were not accessible or maintained by the facility.Maintain up-to-date pest control records on-site. These records must be readily available for review upon request by a Public Health Inspector from Alberta Health Services
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple areas within the facility, including walls, floors, and ceilings, exhibited signs of disrepair. Observed issues included broken tiles, peeling paint, damaged walls, water-stained ceiling tiles, and worn carpets and chairs in unsanitary condition. Ensure all areas of the facility showing signs of disrepair, indicated above, are repaired and/or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The steel shelving units within the walk-in cooler were observed to be in poor condition, with significant rust accumulation.2) Numerous utensils within the facility were found to be unclean, in poor condition, and improperly stored.-Ensure all equipment and utensils within the facility are kept in good repair and in acceptable sanitary condition-Ensure the damaged steel shelving units in the walk-in cooler are repaired or replaced so they are smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a significant accumulation of grease and food debris observed throughout the kitchen, including on floors, walls, and beneath equipment such as ovens, grills, and coolers. Additionally, food containers, utensils, and packaging materials were found to be unclean.2) The facility does not have written procedures to ensure its safe and sanitary operation and maintenance.Ensure all areas of the kitchen are thoroughly cleaned and sanitized.Develop a written sanitation plan that includes procedures for the following:a. the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, that are not normally washed in a dishwasher, andb. list of all cleaning and sanitizing agents used in the commercial food establishment, including their concentrations and uses.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of dust and debris in the prep station cooler (which is used for storage purpose only). Please ensure to clean the handles and edges as there was grease build up.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • - There was accumulation of dust and debris in between appliances, behind and underneath appliances, and hard-to-reach areas throughout the facility.- The facility needs to be organized. Please discard the utensils that are not being utilized.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were observed on-site. Please ensure to have chlorine test strips in order to measure the sanitizer solution (i.e., 100ppm)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease build-up was observed on fume hoods, hard to reach areas, and in-between appliances. Please ensure to clean the implicated area to prevent further accumulation.
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