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Clark's Restaurant

170 - 130 Broadway Boulevard Sherwood Park AB T8H 2A3 · Food - General

Official record from Alberta →

Inspection summary

Clark's Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on June 11, 2026, recorded 9 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 3 separate inspections, most recently on June 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11, 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 June 11, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 18, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 5 times across 4 separate inspections, most recently on June 11, 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?

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

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at >200 ppm. The operator was advised to prepare a fresh sanitizer solution, which was subsequently measured at 100 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety records were available for review. An AHS template for food safety checklist was provided to operator via email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were measured at 13°C on the preparation counter. The operator was advised to store eggs in a cooler to maintain a temperature of 7°C or below. The eggs were moved to the cooler upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available in the refrigerator in the main kitchen area.2. No probe/gun thermometer was available in the facility to verify food temperatures.The operator was advised to ensure that thermometer must be available in all refrigeration units and that a probe or gun thermometer is on site at all times to monitor and verify food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to be expired (expiration date: April 2024). The operator was advised to obtain valid test strips.
    • 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 records were available for review at the time of inspection; however, no signs of pest activity were observed. An AHS pest control checklist template was provided to the operator via email.
    • 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?
      • Expired permit was found to be posted in the facility (Exp: Jan 31, 2026). Operator was advised to obtain and post a valid permit.
    • 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 floor in the main kitchen area was observed to be in poor repair, with deteriorated and peeling surfaces exposing underlying material. These conditions render the floor uneven and not easily cleanable. The operator was instructed to repair or replace the flooring to ensure it is smooth, non-absorbent, and maintained in a sanitary condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Accumulation of grease and dust was observed on ceiling vents and surrounding ceiling tiles. Some vents were partially covered with plastic sheeting, which is not smooth, cleanable, or properly maintained.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers/ milk for hot drinks left on tables. Ensure to place in cooler to keep satisfactory temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general facilities require a thorough cleaning and sanitizing. Ensure all surfaces, walls, floors, container and equipment are cleaned and sanitized.* continuation from previous inspection. Action: general cleaning of the dishwasher/grill area to remove build up
  3. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large quantity of eggs were in the cooler. The eggs source could not be confirmed via receipt or invoice. There were no boxes of labeling available.The source/supplier of all foods must be maintained.Inspector had eggs removed from the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored in a can that had been opened. Once a can is opened, transfer the food contents to a container constructed of food grade material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A flat of eggs was being stored at room temperature. Eggs cannot be kept at room temperature unless there is active time monitoring.Eggs were moved to refrigerationg.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was being used for purposes other than hand washing. Hand washing sinks are to be used to be used handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1, There was an accumulation of dust on the fan cover on the walk-in cooler.The general facilities require a thorough cleaning and sanitizing. Ensure all surfaces, walls, floors, container and equipment are cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was observed during service and cleaning cloths were left out in the open. A 100ppm chlorine solution was made and all cloths were stored in the sanitizer upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dark coloured sludge was observed on the upper lip of the ice machine. Clean the mentioned area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and grime build up was observed on the walk-in cooler shelves. Clean the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease build up was observed under the oven and the wok area. Grease was also observed on the cooler and freezer door handles. Dirt debris was observed on the top of the dishwasher. Clean the above mentioned areas.

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