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Chop Steakhouse & Bar

901 Pembina Road Sherwood Park AB T8H 0Y7 · Food - General

Official record from Alberta →

Inspection summary

Chop Steakhouse & Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on June 10, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on June 10, 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 once on September 5, 2024. 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 4 times across 3 separate inspections, most recently on June 10, 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 June 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 June 16, 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were observed stored beside the sink in the main kitchen area, which may expose them to contamination from splashes and food debris; the operator was advised to store cleaning cloths in a designated, protected location, such as a covered container or specific storage area, and the operator re-located the cloths upon request.2. Quats sanitizer was measured at 50 ppm in bar area and 100 ppm in main kitchen area. Operator was advised to prepare a fresh sanitizer which was subsequently prepared and measured at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged flooring was observed in the main kitchen area, with visible cracks and separation along the floor surface near equipment; this condition may allow accumulation of dirt and moisture, making effective cleaning and sanitation difficult. The operator was advised to repair the damaged floor to provide a smooth, durable, and easily cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged light cover was observed in the dishwashing area, specifically above shelving used to store packaged plastic containers, with visible cracks that may result in contamination from debris falling onto clean or packaged items; the operator was advised to repair or replace the light cover with a properly fitted, shatter-resistant cover to protect stored items and maintain sanitary conditions.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution for cleaning surfaces was found to be around 50ppm. Operator remade sanitizer solution, and it was tested to be at a satisfactory concentration. Please ensure sanitizing solutions are maintained between 100-200ppm for general sanitization purposes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes containing fruit juice was found on the floor of the cooler that serviced the bar area. The operator ensured that the boxes were stored a satisfactory manner to protect them from contamination during the inspection.Please ensure all food is stored off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The 2 cutting boards that were covering the separate prep sinks were deeply scored and stained. Please resurface or replace the 2 cutting boards.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 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?
      • Fruit flies noticed during inspection in back storage room and wall/counter area near outdoor seating area. Action: investigate the wall area to determine where flies are originating from. Increase pet control for flies until source can be determined/ remediated. ensure all food items are covered to reduce risk of flies in food items.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • Ceiling tile missing above soda syrup storage area.- Replace ceiling tile to prevent contamination of stored food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Metal tongs with synthetic handle coating noted to be burnt and in disrepair.- Discard utensils in disrepair that cannot be easily cleaned or have compromised structural integrity that may lead to physical hazards entering food. Operator discarded tongs in disrepair. 2. A cutlery bin was noted to be stacked on top of another cutlery bin. - Do not stack cutlery bins on top of one another due to the risk of contamination of the cutlery in contact with the bottom of the bin. Operator removed bottom bin of cutlery and brought the bin and cutlery to the dishwashing area to be cleaned and sanitized.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust build up was observed on the walk-in cooler fan. The fan was immediately cleaned by staff.
  8. Monitoring Inspection

    0 infractions

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