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Brant Hotel & Fort Family Restaurant

10001 103 Street Fort Saskatchewan AB T8L 2E1 · Food - General

Official record from Alberta →

Inspection summary

Brant Hotel & Fort Family Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on March 3, 2026, found no infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 5 separate inspections, most recently on January 22, 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 5 times across 5 separate inspections, most recently on October 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on November 24, 2023. 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?

  • 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 7 times across 7 separate inspections, most recently on February 19, 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 5 times across 4 separate inspections, most recently on January 22, 2026. 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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 ceiling over the kitchen was missing tiles and had holes. The ceiling tiles are to be replaced when food operations are running.The holes and missing tiles have not yet been repaired/replaced in the kitchen. Ensure dining tables are also moved away from the holes and loose insulation in the dining area.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution that was prepared measured greater than 1000ppm and appeared to have additional chemicals mixed in. Use un-scented, chemical free bleach, and mix at a concentration of 100ppm (1.5ml of Bleach in 1000ml of water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantities of pink and brown growth were observed on the ice machine. Ice machine is to be put out of order until fully cleaned. Ice is to be discarded, and facility is to obtain ice from an alternative source until ice machine can be cleaned, sanitized and repaired.Ice machine repaired and cleaned. Some growth was observed on flap inside ice machine. Ensure it is fully sanitized monthly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A chlorine residual of 0ppm was measured from the bar sanitizer. All bar glasses and utensils are to be sanitized in the kitchen dishwasher until it is producing a chlorine residual of 100 ppm.
    • 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 ceiling over the kitchen was missing tiles and had holes. The ceiling tiles are to be replaced when food operations are running.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Large quantities of pink and brown growth were observed on the ice machine. Ice machine is to be put out of order until fully cleaned. Ice is to be discarded, and facility is to obtain ice from an alternative source until ice machine can be cleaned, sanitized and repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stove top was being used to cook ground beef. Ventilation is required for any cooking that produces smell, vapor, and grease.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine is missing cover that protect ice from contamination. Ice machine was observed to be unsanitary with pink and brown growth.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Refrigeration unit was tested with a probe thermometer and temperature was measured to be around 5.9 C (deli meats). High risk foods were moved during inspection.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not available onsite. A fresh bleach solution was made at the time of the visit. Please ensure an approved sanitizer is available and stored in a pail that is labelled to show contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Refrigeration unit was tested with a probe thermometer and temperature was measured to be around 6.4-6.5 C. Temperature records were observed and noted to have missing information. High risk foods were moved during inspection.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared bucket of chlorine sanitizer solution was too strong (above 200ppm). The staff present prepared a 100ppm solution during inspection.Please ensure the required 100ppm solution is maintained at all times. Use the test strips in the facility to measure/verify the concentration.
  9. Risk Management 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?
      • Light fixtures/tubes at the kitchen above the dishwashing area and storage shelf/counter had no protective cover.Please ensure the light tubes are equipped with protective covers to prevent food contamination in an event of breakage.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer solution was observed during inspection. The staff present prepared 100ppm chlorine/bleach solution during inspection.Please ensure an approved sanitizer solution is always prepared and available to sanitize food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher was not in a proper working condition. Less than 10ppm chlorine sanitizer solution was measured after the sanitizing cycle. The sanitizer bottle connected to the dishwasher was observed to be empty. Please replace the empty sanitizer bottle, run the dishwasher and ensure 100ppm chlorine concentration is measured after the sanitizing cycle. As a temporary measure, all dishware or utensils washed with the dishwasher must be sanitized in the dishwashing sink using 100ppm chlorine sanitizer solution as discussed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures/tubes at the kitchen above the dishwashing area and storage shelf/counter had no protective cover.Please ensure the light tubes are equipped with protective covers to prevent food contamination in an event of breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils such as whisks, scrappers, knives and forks were stored in an unclean utensil storage container.Wash and sanitize the storage container including all the utensils stored.
  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was absent in cola cooler.Ensure thermometer is always present in the cooler.
  12. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Build up of slime and dirt observed in the ice machine. Ensure ice machine is emptied, cleaned and sanitized before use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was absent in cola cooler.Ensure thermometer is always present in the cooler.
    • 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?
      • - No pest control record observed on site.Ensure pest control records are maintained on site.
    • 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 ventilation canopy is due for professional maintenance. Staff indicated maintenance has been booked already.
  13. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Build up of slime and dirt observed in the ice machine. Ensure ice machine is emptied, cleaned and sanitized before use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was absent in cola cooler.Ensure thermometer is always present in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The low temperature dishwashers in the bar and kitchen area had chlorine at 0pmm. Ensure the sanitizing step is completed in the sink with 100ppm of chlorine solution or 200ppm of quat solution until dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the handwashing sink in the bar area.Ensure paper towels is provided and handwashing sink is fully equipped at all times.
    • 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?
      • - No pest control record observed on site.Ensure pest control records are maintained on site.
    • 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 ventilation canopy is due for professional maintenance. Staff indicated maintenance has been booked already.

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