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Amiro's Steakhouse

4651 53 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Amiro's Steakhouse has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on July 8, 2025, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 17 times across 6 separate inspections, most recently on March 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8, 2025. 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 8 times across 8 separate inspections, most recently on July 8, 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 3 times across 3 separate inspections, most recently on July 9, 2024. 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.

8 inspections

  1. Monitoring Inspection

    2 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?
      • The screen door at the kitchen's exterior entrance is currently not tight fitting to the top of the door frame and contains a cut hole in the bottom of the door that is not appropriately sealed off. Ensure that the exterior screen door is made to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. The facility has replacement flooring onsite that is awaiting to be installed. All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A frozen solid ham and a box of frozen bacon were observed to have been left in a plastic container near the facility's designated handwashing sink during the inspection.The foods were indicated to have been left out to thaw by staff members.Staff were educated on food thawing requirements, and the foods were relocated to thaw in a refrigerator unit until they were ready to be cooked.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection, the previous dishwashing sink system had already been removed, but the facility's new 3-compartment dishwashing sink system was not connected to potable water or the sewer system, and the taps had been removed. The facility lacked operational dishwashing sinks at the time, and was unable to adequately wash, rinse and sanitize customer items or kitchen equipment. The facility's hired installer was working on the equipment at the time to repair a leak noted during use the night prior, and was planned to have it fully operational again before the kitchen ran out of clean dishes or kitchen utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to confirm the concentration of mixed sanitizer solutions could not be located during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring, including under the newly installed dishwashing sink system, were noted to be damaged and unfinished wood was exposed in these areas. The facility has replacement flooring onsite that is awaiting to be installed. All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At 11:10 AM the Health Inspector observed two tubes of ground beef soaking in a pail of stagnant water. Staff stated that the frozen ground beef had been taken out of a refrigerator that same day at 9:00 AM to thaw in the water.Using a probe thermometer. the water was measured to be 18.6 degrees Celsius, and the internal temperature of the ground beef was measured to be 17.1 degrees Celsius.The ground beef was found to have been improperly thawed and temperature abused. The meat was directed to be discarded at the time of the inspection.Ensure that foods are thawed according to an approved process and that high-risk foods are not subject to temperature abuse.
    • 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's chemical pump system and sanitizing heat system are no longer operable. The machine is only able to rinse equipment. The machine is no longer operating as intended by the manufacturer and was not being used at the time of the inspection. The facility plans to replace it with a 3-compartment manual dishwashing system.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility lacks the required number of dishwashing sinks to conduct manual dishwashing of reusable customer items.The facility plans to install a 3-compatrment sink system to allow for compliance with dishwashing requirements. Until a suitable 3-compartment dishwashing sink system is installed, the facility must temporarily operate under the following modified dishwashing protocol. Under the current modified dishwashing protocols, the facility is to:1) Manually wash equipment in the first sink basin2) Rinse washed equipment in the mechanical dishwasher3) Fully immerse rinsed equipment in the second sink basin filled with an approved sanitizer solution for at least 2 minutes4) Allow all equipment to air-dry prior to storageThe above procedure was reviewed with the facility following the inspection and is to be implemented immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection, reusable kitchen utensils and customer dinnerware were not being washed, rinsed and sanitized appropriately. Dishes were being washed in a sink basin containing soap and chlorine, and were then rinsed in a second sink of water before being moved to air dry.Reusable equipment must be processed in the following order: washed, rinsed and sanitized before air drying.The dishwashing process was reviewed and corrected during the inspection. Ensure that staff are aware of dishwashing requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to confirm the concentration of mixed sanitizer solutions could not be located by members of staff or the Inspector. Ensure that test strips for the chosen approved sanitizer type are available at all times to confirm mixed sanitizer solutions are of an appropriate strength.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  5. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers with no obvious handle were stored directly inside of dry bulk foods during the inspection.The portion of food scoops which comes into contact with the hand must not be allowed to enter the food product, as this poses a contamination risk.Ensure that all food scoops have an obvious handle, and if stored inside of food products, the handle must not be permitted to contact the food.
    • 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's chemical pump system and sanitizing heat system are no longer operable. The machine is only able to rinse equipment. The machine is no longer operating as intended by the manufacturer. The facility plans to replace it with a 3-compartment manual dishwashing system.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility lacks the required number of dishwashing sinks to conduct manual dishwashing of reusable customer items.The facility plans to install a 3-compatrment sink system to allow for compliance with dishwashing requirements. Until a suitable 3-compartment dishwashing sink system is installed, the facility must temporarily operate under the following modified dishwashing protocol. Under the current modified dishwashing protocols, the facility is to:1) Manually wash equipment in the first sink basin2) Rinse washed equipment in the mechanical dishwasher3) Fully immerse rinsed equipment in the second sink basin filled with an approved sanitizer solution for at least 2 minutes4) Allow all equipment to air-dry prior to storage
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to confirm the concentration of mixed sanitizer solutions could not be located by members of staff or the Inspector. Ensure that test strips for the chosen approved sanitizer type are available at all times to confirm mixed sanitizer solutions are of an appropriate strength.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. Damaged sections of flooring have substantially increased in size since the last routine inspection was conducted.All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers with no obvious handle were stored directly inside of dry bulk foods during the inspection.The portion of food scoops which comes into contact with the hand must not be allowed to enter the food product, as this poses a contamination risk.Ensure that all food scoops have an obvious handle, and if stored inside of food products, the handle must not be permitted to contact the food.
    • 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's chemical pump system and heater system are no longer operable. The machine was not in use at the time of the inspection and staff of the facility indicated that it is no longer used to wash and sanitize equipment. The mechanical dishwasher is to be repaired; or replaced with an additional dishwashing sink to create a 3-compartment dishwashing sink system.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility lacks the required number of dishwashing sinks to conduct manual dishwashing of reusable customer items.The approved process for manual dishwashing of customer reusable times was not occurring at the time of the inspection.The facility plans to install a 3-compatrment sink system to allow for compliance with dishwashing requirements.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to confirm the concentration of mixed sanitizer solutions could not be located by members of staff or the Inspector. Ensure that test strips for the chosen approved sanitizer type are available at all times to confirm mixed sanitizer solutions are of an appropriate strength.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. Damaged sections of flooring have substantially increased in size since the last routine inspection was conducted.All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution for use on food preparation surfaces was not available at the time of the inspection. Instead, staff indicated that they were only using soap and water to clean food contact surfaces.Clean-in-place food contact surfaces must be sanitized with an approved sanitizer solution after washing with soap and water. A sanitizer solution must be available to use when food handling is occurring.A 200-ppm chlorine sanitizer solution was made at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers with no obvious handle were stored directly inside of dry bulk foods during the inspection.The portion of food scoops which comes into contact with the hand must not be allowed to enter the food product, as this poses a contamination risk.Ensure that all food scoops have an obvious handle, and if stored inside of food products, the handle must not be permitted to contact the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of frozen bacon was observed to be thawing at room temperature during the inspection.Staff members indicated that the bacon had been taken out a few hours prior to the inspection to allow it to thaw, before planning on moving it to a refrigeration unit.The bacon was still frozen at the time of the inspection and was immediately moved to a refrigerator for further thawing at the direction of the Inspector.Ensure that frozen foods are thawed according to one of the approved methods: thawing in a refrigerator, thawing food in its original packaging under cold running water, or thawing food in a microwave using the "defrost" setting and then immediately cooking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility lacks the required number of dishwashing sinks to conduct manual dishwashing of reusable customer items.The approved process for manual dishwashing was not occurring at the time of the inspection.In addition, staff members were unable to accurately describe proper dishwashing methods to the Inspector during the inspection and the dishwashing sinks were not appropriately set up to wash, rinse and sanitize equipment. The facility plans to install a 3-compatrment sink system to allow for compliance with dishwashing requirements.
    • 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's chemical pump system and heater system are no longer operable. The machine was not in use at the time of the inspection and staff of the facility indicated that it is no longer used to wash and sanitize equipment. The mechanical dishwasher is to be repaired; or replaced with an additional dishwashing sink to create a 3-compartment dishwashing sink system.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips to confirm the concentration of mixed sanitizer solutions could not be located by members of staff or the Inspector. Ensure that test strips for the chosen approved sanitizer type are available at all times to confirm mixed sanitizer solutions are of an appropriate strength.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. Damaged sections of flooring have substantially increased in size since the last routine inspection was conducted.All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
  8. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The machine's chemical pump system and heater system are no longer operable.The machine is still connected to the potable water supply and is indicated to be able to rinse dishes.The facility plans to install an additional dishwashing sink basin to allow for manual dishwashing of customer reusable items using the 3-sink method.Ensure that the new basin is large enough to fit the facility's largest piece of equipment. Until the indicated sink can be installed, the facility will continue to operate under the outlined modified dishwashing protocol. Under the current modified dishwashing protocols, the facility is to:1) Hand wash equipment in the first sink basin2) Rinse washed equipment in the mechanical dishwasher3) Soak washed equipment in the second sink basin filled with an approved sanitizer solution for at least 2 minutes4) Allow all equipment to air-dry prior to storage
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the kitchen's linoleum flooring were noted to be damaged and unfinished wood was exposed in these areas. Damaged sections appear to be progressing further.All surfaces in a food handling area must be easily cleanable, smooth and non-absorbent.Ensure that the damaged flooring areas are repaired or replaced to allow for proper cleaning and to protect the building materials.
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