Skip to content
Loading map…

Back Porch Bar and Grill

104082 Range Road 215 Picture Butte AB T0K 1V0 · Food - General

Official record from Alberta →

Inspection summary

Back Porch Bar and Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 26, 2025. The most recent inspection, on August 12, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 24, 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 once on September 22, 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 3 times across 3 separate inspections, most recently on July 24, 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?

  • 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 September 22, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured at 0 ppm, as verified using a test strip. The operator replaced the sanitizer solution, and the new solution was measured at 200 ppm, which was within the required concentration range.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking in poor repair in dish pit. Please remove old caulking and replace to ensure there is a proper seal between stainless steel panels.
  3. Monitoring 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?
      • The washroom door was observed to be open into the kitchen area. The operator closed the door at the time of the inspection and was advised to ensure it remains closed at all times.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw wrapped hamburger patties were in the top of the prep cooler next to chopped lettuce and pickles. Raw meat must be stored in such a way that prevents cross contamination of raw and ready to eat ingredients. Meat was moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and soup measured 30-45°C; cook stated it is placed directly in the warmer. These products must be reheated to at least 74°C prior to hot holding. Gravy and soup were moved to the cooktop to reheat during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bathroom door which opens into the kitchen was opened during inspection. Door was closed and manager advised to post signage stating door must be closed at all times.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

Own this business? Add a badge to your website