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Antree

4903 1 Street W Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

Antree has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on June 16, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 21, 2024. 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 February 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • Chlorine test strips were found to have expired and some with no way of verification of expiry date.**Please obtain new test strips that can be verified.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were found to be used as scoops without handles. Using bowls as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. Please stop the use and remove all bowls being used as scoops. **Please use scoops with handles stored with handle vertical located when inside product***Corrected by removing scoops from products2. Open dry product bags were found not to be securely closed. Ensure that bags that are open are securely closed to prevent contamination and attraction of pests.Bags were closed securely during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to have expired and some with no way of verification of expiry date.**Please obtain new test strips that can be verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Under the perp area next to the kitchen entrance door- Ventilation canopy- Floor along the cookline and around the dishwasher- Front counter microwave**Please clean
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was observed being stored directly above cooked food in a cooler. Cooler was reorganized during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer throughout the facility were not labeled.Sanitizer was labeled during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls were observed being stored directly in bulk foods. Bowls were removed during inspection. Ensure that utensils stored in bulk food containers have handles that can be stored outside of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cutting board of the sushi preparation table is visibly discoloured. Clean surface.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No digital probe thermometer on site for internal food checking.

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