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B & T Restaurant

311 Centre Street N Langdon AB T0J 1X2 · Food - General

Official record from Alberta →

Inspection summary

B & T Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on May 1, 2026, recorded 3 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 8 times across 6 separate inspections, most recently on May 1, 2026. 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?

  • 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 4 times across 3 separate inspections, most recently on May 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 17, 2024. 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 5 times across 5 separate inspections, most recently on December 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 3 separate inspections, most recently on December 1, 2025. 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.

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available when inspector arrived and contaminated cleaning cloths were observed on prep surfaces. A bucket of 100ppm chlorine sanitizer was prepared during the inspection and cloths were placed into bucket. Ensure sanitizer is available when food preparation is occurring and that cloths are stored in sanitizer solution.
    • 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?
      • Mouse droppings were observed in dry storage area by man door to garage and on shelving by stairs. Clean all droppings. Seal entry points and continue to monitor for pest activity. Premises must be kept pest free.May 1 - Areas had not yet been cleaned. Mouse droppings were observed in dry storage area and area around entrances to garage. Thoroughly clean all areas.
    • 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?
      • Weatherstripping around exterior doors and doors into garage were in disrepair and there were gaps visible around corners. Repair weatherstripping to ensure door seals tightly and to prevent pest entry.
  2. Demand Inspection

    1 infraction

    • 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?
      • Mouse droppings were observed in dry storage area by man door to garage and on shelving by stairs. Clean all droppings. Seal entry points and continue to monitor for pest activity. Premises must be kept pest free.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • Mouse droppings were found in basement storage area. Clean all droppings and monitor for any new pest activity. Ensure facility is kept free of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in hard to reach areas including floor underneath prep tables and equipment and sides of equipment such as prep cooler. Please clean and ensure these are added to a regular cleaning schedule.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bin of raw meat was stored on top of cooked rice. The raw meat was moved underneath the cooked rice during the inspection. Ensure raw meat is stored on lower shelves in designated area to prevent contamination of ready to eat foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink on cook line did not have hand soap easily accessible. Hand soap was placed here during inspection. 2. Paper towel dispenser by dishwashing area was empty. It was restocked during the inspection. Ensure all hand sinks are stocked with soap and paper towel.
    • 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?
      • Mouse droppings were found in basement storage area. Clean all droppings and monitor for any new pest activity. Ensure facility is kept free of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in hard to reach areas including floor underneath prep tables and equipment and sides of equipment such as prep cooler. Please clean and ensure these are added to a regular cleaning schedule.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was thawing in a bucket of standing water in the sink. Tap was turned on during inspection. Ensure thawing is done under cold running water, in the cooler, or as part of the cooking process.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile on stair riser was missing and plywood was exposed. Please replace tile to ensure floors are smooth and easy to clean.
  8. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many containers of food in walk in cooler and buckets of sauces by cook line did not have lids. Ensure food is covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was thawing in sink in water but tap was not running. Operator corrected this during the inspection and turned tap on.
    • 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 on-site were expired and no longer worked. Please obtain new chlorine test strips.
    • 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?
      • Window in kitchen was open but had no screen. Install screen to prevent pest entry.
    • 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?
      • There were mouse droppings along walls off kitchen and in basement area. Clean all droppings and monitor for pests. Seal any potential entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A tile on stair riser was missing and plywood was exposed. Please replace tile to ensure floors are smooth and easy to clean. 2. Glasses in front bar area were stored on top of dirty towel. Remove towel as this can be a source of cross contamination.
  9. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many containers of food in walk in cooler and buckets of sauces by cook line did not have lids. Ensure food is covered to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher measured 0ppm chlorine initially. This was corrected during the inspection. Ensure chlorine measures 100ppm in dishwasher.
    • 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 on-site were expired and no longer worked. Please obtain new chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available in dispenser by two compartment sink. This was corrected during the inspection. Ensure hand sinks are stocked with paper towel.
    • 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?
      • There were mouse droppings along walls off kitchen and in basement area. Clean all droppings and monitor for pests. Seal any potential entry points.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A tile on stair riser was missing and plywood was exposed. Please replace tile to ensure floors are smooth and easy to clean. 2. Glasses in front bar area were stored on top of dirty towel. Remove towel as this can be a source of cross contamination.

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