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Carseland Restaurant & Lounge

A - 104 Main Street Carseland AB T0J 0M0 · Food - General

Official record from Alberta →

Inspection summary

Carseland Restaurant & Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 2, 2025. The most recent inspection, on August 10, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 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 once on July 21, 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 July 21, 2026. 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 once on July 21, 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?

  • 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 2 times across 2 separate inspections, most recently on August 4, 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 2 times across 2 separate inspections, most recently on August 4, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • 1. Holes were observed in the walls at multiple locations within the storage room behind the bar counter. These openings may provide harborage and entry points for pests and can impede effective cleaning and maintenance.2. The staff washroom door opens directly into the kitchen and was observed to be missing a self-closing mechanism at the time of inspection.Ensure to1. Repair and seal all holes and gaps in the walls within the storage room behind the bar counter. Ensure wall surfaces are smooth, durable, and maintained in good repair to facilitate cleaning and help prevent pest entry and harborage.2. Repair the washroom door to ensure it is equipped with a functional self-closing mechanism and remains in good working order to minimize the risk of contamination from the washroom area to the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machines located near the kitchen counter and bar area were observed to be visibly dirty, with staining and dust accumulation on interior surfaces at the time of inspection.Clean and sanitize the ice machines, including all interior surfaces and components that may come into contact with ice. Maintain the machines in a clean and sanitary condition through regular cleaning and maintenance to prevent contamination of ice intended for consumption.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food preparation surfaces and were being reused without proper cleaning and disinfection, creating a risk of cross-contamination.Staff were instructed on preparing a 100 ppm chlorine sanitizer solution and to keep cleaning cloths submerged in the solution between uses.Ensure cleaning cloths are properly cleaned and disinfected between use by keeping them inside the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Beef bacon and other food products were observed to be stored in the prep cooler without a cover or lid on the container, creating a potential risk of contamination.2. 2. Uncooked pizza and some other food was observed stored uncovered in the white refrigerator located near the janitor room.3. A bag of rice was observed stored directly on the floor in the kitchen storage area. A plastic container was also observed inside the rice bag. Ensure that 1. All food items are adequately protected from contamination by keeping containers covered with tight-fitting lids or food-grade plastic wrap while stored in refrigeration units. Maintain foods in a sanitary condition at all times.2.Store rice and other food products at least 6 inches above the floor on shelving or racks. Remove the plastic container from the rice bag and store it in a clean and sanitary location to prevent contamination of the food product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, beef bacon was observed stored on the griddle at a temperature of 31.6°C. Upon inquiry, staff indicated that the beef bacon had been left out of refrigeration since 8:00 a.m. As a result, the product had been held within the temperature danger zone for an extended period, creating a risk of bacterial growth.As a corrective action, all beef bacon that had been held in the temperature danger zone was discarded during the inspection.Ensure all potentially hazardous foods are maintained at 4°C or below during cold storage, or at the required hot-holding temperature over 60°C, to prevent growth of harmful bacteria. Food must not be left at room temperature for extended periods. Staff should be trained on proper time and temperature control practices and monitor food temperatures regularly to ensure food safety requirements are met.
    • 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 under the sink near the counter area at the time of inspection, indicating evidence of pest activity.Clean and remove all mouse droppings from the affected area using appropriate cleaning and disinfection procedures. Conduct a thorough inspection of the premises to identify and address any signs of pest activity and implement effective pest control measures to prevent future infestations. Maintain the area in a clean and sanitary condition and monitor for ongoing pest activity.
    • 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. Holes were observed in the walls at multiple locations within the storage room behind the bar counter. These openings may provide harborage and entry points for pests and can impede effective cleaning and maintenance.2. The staff washroom door opens directly into the kitchen and was observed to be missing a self-closing mechanism at the time of inspection.Ensure to1. Repair and seal all holes and gaps in the walls within the storage room behind the bar counter. Ensure wall surfaces are smooth, durable, and maintained in good repair to facilitate cleaning and help prevent pest entry and harborage.2. Repair the washroom door to ensure it is equipped with a functional self-closing mechanism and remains in good working order to minimize the risk of contamination from the washroom area to the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machines located near the kitchen counter and bar area were observed to be visibly dirty, with staining and dust accumulation on interior surfaces at the time of inspection.Clean and sanitize the ice machines, including all interior surfaces and components that may come into contact with ice. Maintain the machines in a clean and sanitary condition through regular cleaning and maintenance to prevent contamination of ice intended for consumption.
  4. Initial Inspection

    0 infractions

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