Bar Diamond Guest Ranch - Cookhouse Kitchen
NE 2-23-4-W4 Bindloss AB T0J 0H0 · Food - General
Inspection summary
Bar Diamond Guest Ranch - Cookhouse Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 3, 2024. The most recent inspection, on July 10, 2025, found no infractions.
1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.
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 3 times across 3 separate inspections, most recently on December 18, 2024. 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 3 times across 3 separate inspections, most recently on December 18, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on December 10, 2024. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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 October 3, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 3 times across 3 separate inspections, most recently on June 3, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water treatment system is not being monitored through routine bacteriological water sampling.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer for food establishments was not readily available. At the time of inspection, a 100 ppm bleach solution was prepared in a spray bottle using 1/2 teaspoon bleach to a liter of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are not available in the fridge upstairs and in the basement. Upstairs fridge has a digital setting. *Place thermometers in the fridges to verify that the fridge is maintaining a temperature of 4 degrees Celsius or less.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water treatment system is not being monitored through routine bacteriological water sampling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer for food establishments was not readily available. At the time of inspection, a 100 ppm bleach solution was prepared in a spray bottle using 1/2 teaspoon bleach to a liter of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are not available in the fridge upstairs and in the basement. Upstairs fridge has a digital setting. *Place thermometers in the fridges to verify that the fridge is maintaining a temperature of 4 degrees Celsius or less.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Water treatment system is not being monitored through routine bacteriological water sampling.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food establishment has been operating without a food handling permit as the permit invoice has not been paid.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved sanitizer for food establishments was not readily available. At the time of inspection, a 100 ppm bleach solution was prepared in a spray bottle using 1/2 teaspoon bleach to a liter of water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers are not available in the fridge upstairs and in the basement. Upstairs fridge has a digital setting. *Place thermometers in the fridges to verify that the fridge is maintaining a temperature of 4 degrees Celsius or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A reusable hand towel was supplied and used in the kitchen. Hand towel was removed and cook is committed to using paper towel from now on. Bathrooms will also be supplied with paper towel.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?