Skip to content
Loading map…

Argo's Family Restaurant

3065 Dunmore Road Medicine Hat AB T1B 2H2 · Food - General

Official record from Alberta →

Inspection summary

Argo's Family Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 17, 2025. The most recent inspection, on July 7, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 7 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

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.

  • 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 April 28, 2026. 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 April 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on June 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on June 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dryer recently had a fire. Remove this equipment from the facility ASAP.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of dust on the ceiling throughout the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There are unlabeled spray bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right-most prep cooler on the cooking line measures 8°C. Several coolers are do not have thermometers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- shelving in the server area- area behind grill station and compartment underneath the deep fryers
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on top of food prep surfaces. The operator prepared a sanitizer solution and placed the cloths in them.Cleaning clothes must be kept in sanitizer solution between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grime on the doors, handles, and top of the standup refrigerator and freezer.There is a buildup of dust on the ceiling in the back storage/prep area in the kitchen.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are several cracks on the inside of the ice machine lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have a buildup of grime/debris and require cleaning:- underneath food prep coolers and the fryer/grill station in the kitchenThe other previously noted areas have been cleaned.
  10. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the food prep area was obstructed. The operator agreed to remove the items in the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving adjacent to the ice machine in the kitchen area is in disrepair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are several cracks on the inside of the ice machine lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have a buildup of grime/debris and require cleaning:- the floor in the dry storage area (including underneath the shelving- the floor of the walk-in cooler- the doors to the gladiator toolbox where food equipment is stored- underneath food prep coolers and the fryer/grill station in the kitchen

Nearby inspected facilities

Own this business? Add a badge to your website