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Amy's Restaurant

120 Service Road SE Vulcan AB T0L 2B0 · Food - General

Official record from Alberta →

Inspection summary

Amy's Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on June 19, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on April 9, 2026. 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 2 times across 2 separate inspections, most recently on March 4, 2025. 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 9 times across 7 separate inspections, most recently on May 12, 2026. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on July 18, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Multiple floor tiles were missing at the entrance of the back kitchen. **Please repair.
  3. Risk Management Inspection

    2 infractions

    • 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 floor tiles were missing at the entrance of the back kitchen. **Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The baffle filter of the ventilation canopy underneath the stoves and deep fryer had a significant amount of food debris and grease accumulation. **Please clean.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**The mechanical dishwasher was not pulling enough water for dishwashing. - The staff stated that they will be contacting a repair company immediately. **Please repair. Note: Staff is currently performing manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Broken plastic cover on the hot holding unit was observed. **Please replace to prevent cross contamination as the pieces of plastic can break and contaminate the food underneath.2. Metal cans were being re-used to store food items throughout the kitchen. **Please replace the metal cans with reusable food grade storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - In-between the cooking equipment in the cook line. - The baffle filter of the ventilation canopy underneath the stoves and deep fryer.
  5. Monitoring Inspection

    3 infractions

    • 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 not pulling enough water for dishwashing. - The staff stated that they will be contacting a repair company immediately. **Please repair. Note: Staff is currently performing manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Broken plastic cover on the hot holding unit was observed. **Please replace to prevent cross contamination as the pieces of plastic can break and contaminate the food underneath.2. Metal cans were being re-used to store food items throughout the kitchen. **Please replace the metal cans with reusable food grade storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - In-between the cooking equipment in the cook line. - The baffle filter of the ventilation canopy underneath the stoves and deep fryer.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3/4. There was sweet and sour pork that had been partially cooked and left at room temperature for roughly 3 hours. The internal temperature was measured with a probe thermometer and was 25C. High risk foods must not be left in the temperature danger zone (4C to 60C) for more than 2 hours. All food must be kept cold at 4C or lower OR kept hot at 60C or higher. The sweet and sour pork was discarded at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/4. Outstanding. Deep cleaning of the facility must be completed. The following areas must be cleaned:- Exterior of all equipment- Floors and walls around the cookline- Inside equipment (i.e., standing cooler with glass doors)- All high touch surfaces (i.e., cooler handles, light switches, etc.)
  8. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handle of the scoop in the flour container was in direct contact with the flour. All scoops must be stored in a manner that prevents contamination via hands or scoop handles. Scoop was moved at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen meat being thawed in the prep sink in stagnant water. This is an unsafe thawing practice. Safe thawing practices include:1. Under cold running water2. In the fridge overnight3. Microwave4. Cook from frozen. The cold water was turned on at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several items were observed in the basin of the cookline handwashing sink. All handwashing sinks must be designated for handwashing only and must not be obstructed from use. Items removed at the time of the inspection. Ensure the handwashing sink is used for handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a piece of raw wood being used as a shelf but the sink at the front server's station. All shelves must be moisture-resistant and easily cleanable. The shelf must be removed or treated/painted to render it moisture-resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning of the facility must be completed. The following areas must be cleaned:- Exterior of all equipment- Floors and walls around the cookline- Inside equipment (i.e., standing cooler with glass doors)- All high touch surfaces (i.e., cooler handles, light switches, etc.)
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. 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 low temperature chlorine dishwasher was not dispensing any chlorine. Please have the unit serviced. A 2-compartment sink and bleach were onsite. A manual dishwashing procedure must be used until the dishwasher has been serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning of the facility is needed:- Under equipment- The walls around the equipment- Inside coolers - High touch surfaces

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