At The Trax Public House
304 Westgrove Drive Spruce Grove AB T7X 4P9 · Food - General
Inspection summary
At The Trax Public House has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 20, 2026. The most recent inspection, on April 8, 2026, recorded 3 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on April 8, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on April 8, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 once on April 8, 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.
2 inspections
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were left on the prep coolers cutting boards. Reusable wiping cloths were stored in sanitizing solution (200ppm) immediately.Please ensure correct procedures are being followed all the time.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above fresh vegetables inside walk-in cooler. Some bus pans with raw meat were stored on the floor inside walk-in cooler.Please ensure foods are stored off the floor and that raw meats are always stored below ready to eat foods or on a separate shelf.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Knives stuck between the two prep coolers. This is not sanitary way to store the knives. Removed immediately and washed.Please ensure clean and sanitary storage practice for knives and all food contact utensils and equipment is followed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
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