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Broadway Garden Restaurant

218 Broadway Avenue E Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Broadway Garden Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 17, 2024. The most recent inspection, on September 29, 2026, recorded 3 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on April 6, 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?

  • 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 December 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 22 times across 11 separate inspections, most recently on September 29, 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?

  • 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 7 times across 7 separate inspections, most recently on April 6, 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.

13 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration in the sanitizer bucket was not at an adequate level. Operator was educated on proper chlorine preparation, and operator was also advised to purchase new testing strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food containers in the cooler were not all fully covered with the appropriate lids.
    • 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 hood ventilation system was due for service in April. The operator was educated on rationale for needing the service to be up to date.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 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?
      • The back receiving door has a gap. Please ensure the bottom of the door is sealed to prevent pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is accumulating grease on the exhaust hood. Please thoroughly clean the indicated area.The bottom wall shelf next to the stove top has a peeling linoleum cover that is in disrepair and has accumulated grease and grime. Please remove the cover and replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the bulk rice container is submerged directly in the rice. The operator removed the scoop as instructed. Please ensure scoops for bulk supplies are kept outside of the container to prevent cross contamination.Cloths kept below the prep surface are filthy, covered in grime, and turning black. The operator confirmed the cloths are not in use. The operator removed the cloths from the kitchen for laundering as instructed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please thoroughly clean the following areas:- The prep table and shelf across from the stove top- Floor of the walk in cooler
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • The following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean
  6. 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?
      • The following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
  7. Monitoring Inspection

    3 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?
      • Metal stripping has been installed bottom area. There is still a gap. Please ensure to install a barrier on the inside bottom of the door.
    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:- On both sides of the deep fryers, cookline, prep table areas especially between, behind and under the fryers, there is grease build up a- There are grime and grease build up on the floor and wall below the stoveMeat slicer is not being used and has been covered.
  8. Risk Management Inspection

    4 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?
      • There is a gap at bottom of back door. Please repair or replace weatherstripping.
    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board in disrepair (one side appears to be cut off) was observed at the same location. Please ensure not to use damaged equipment to avoid physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned:- On both sides of the deep fryers, cookline, prep table areas especially between, behind and under the fryers, there is grease build up a- There are grime and grease build up on the floor and wall below the stove-Meat slicer had a buildup of grease and grime on it.
  9. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach water available for sanitizing. Ensure you have bleach water readily available. Please change it out every few hours or as needed.
    • 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 is a gap at bottom of back door. Please repair or replace weatherstripping.
    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board in disrepair (one side appears to be cut off) was observed at the same location. Please ensure not to use damaged equipment to avoid physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved. The following areas need to be cleaned:- On both sides of the deep fryers, cookline, prep table areas especially between, behind and under the fryers, there is grease build up a- There are grime and grease build up on the floor and wall below the stove-The ceiling in kitchen and in walk in cooler fan is covered in dust, particularly around the vent covers. -Meat slicer had a buildup of grease and grime on it.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bucket had bugs in the water.Operator changed out the sanitizer during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not being used at this time. Staff are dishwashing manually using one sink for soap and water. In the second sink, staff use a small, stainless-steel bowl with sanitize solution. Discussed that this method does not appropriately sanitize big utensils. Please ensure that the second sink is filled to ensure utensils are fully submerged in sanitizer water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Server sink did not have paper towel. Ladies washroom had no soap in dispenser. A hand sink in the kitchen did not have paper towel.
    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board with two corners missing was not observed during inspection. However, another cutting board in disrepair (one side appears to be cut off) was observed at the same location. Please ensure not to use damaged equipment to avoid physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility needs to prioritize and focus on cleaning The following areas need to be cleaned:- On both sides of the deep fryers, cookline, prep table areas especially between, behind and under the fryers, there is grease build up and debris from deep fried batter.- There is grime and grease build up on the floor and wall below the stove-High touch areas such as handles, counter tops, equipment buttons.-The ceiling in kitchen and in walk in cooler fan is covered in dust, particularly around the vent covers. -Ice machine inside appeared to have mold on the walls.-Meat slicer had a buildup of grease and grime on it.
  11. Demand Inspection

    4 infractions

    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives have been relocated to a rack above the prepping cooler. The rack area has some grease build-up. Please ensure the surfaces and the utensils are maintained in a sanitary condition.The cutting board with two corners missing was not observed during inspection. However, another cutting board in disrepair (one side appears to be cut off) was observed at the same location. Please ensure not to use damaged equipment to avoid physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires deep cleaning. The following areas are critical and require attention as soon as possible:- on both sides of the deep fryers, especially between the fryers, there is grease build up and debris from deep fried batter- there is grime and grease build up on the floor and wall below the stove
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grime on top of the freezers and fridges have been cleaned.The following areas still requires attention:- grime and grease build-up on high-touch areas including handles and switches- the ceiling is covered in dust, particularly around the vent coversThe operator should clean any dirty surfaces they notice while cleaning.
  12. Risk Management Inspection

    4 infractions

    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives have been relocated to a rack above the prepping cooler. The rack area has some grease build-up. Please ensure the surfaces and the utensils are maintained in a sanitary condition.The cutting board with two corners missing was not observed during inspection. However, another cutting board in disrepair (one side appears to be cut off) was observed at the same location. Please ensure not to use damaged equipment to avoid physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires deep cleaning. The following areas are critical and require attention as soon as possible:- on both sides of the deep fryers, especially between the fryers, there is grease build up and debris from deep fried batter- there is grime and grease build up on the floor and wall below the stove
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The grime on top of the freezers and fridges have been cleaned.The following areas still requires attention:- grime and grease build-up on high-touch areas including handles and switches- the ceiling is covered in dust, particularly around the vent coversThe operator should clean any dirty surfaces they notice while cleaning.
  13. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf in the walk-in cooler is too close to the floor. Please ensure all food items are stored at least 15 cm above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was high risk food (cooked meat and cooked rice, and gravy) left out at room temperature. The operator indicated that the food was prepared about 2 hours ago and put them in the walk-in cooler promptly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for chlorine sanitizer. The operator was provided with some test strips as a temporary solution and was told they could order test strips online.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no soap in the staff washroom. Please ensure all hand sinks are stocked with hand washing supplies.
    • 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 following structural components require attention:- multiple flooring tiles in the kitchen are in disrepair, especially the tiles under the fryer, making the floor uneasy to clean- there is a hole on the wall in the boiler room which allows pests and cold air to enter
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives are positioned in the gap between the freezer and the wall, with their handles resting on top of the freezer to keep them in place and prevent them from falling. The wall behind the freezer can be difficult to clean and the knifes can be contaminated. Please ensure knifes are properly stored.There is one cutting board in disrepair, with two corners missing. Please ensure not to use damaged equipment to avoid physical contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires deep cleaning. The following areas are critical and require attention as soon as possible:- on both sides of the deep fryers, especially between the fryers, there is grease build up and debris from deep fried batter- there is grime and grease build up on the floor and wall under the stove
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires deep cleaning. The following areas are not as critical but should be attended to after the items above:- grime and grease build-up on high-touch areas including handles and switches- heavy grime and grease build-up on top of the freezers and fridges- the ceiling is covered in dust, particularly around the vent coversThe operator should clean any dirty surfaces they notice while cleaning.

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