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Coyote's Grill & Wok

201 51 Avenue Coalhurst AB T0L 0V0 · Food - General

Official record from Alberta →

Inspection summary

Coyote's Grill & Wok has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 3, 2026, recorded 3 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 6 separate inspections, most recently on September 3, 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 3 times across 3 separate inspections, most recently on September 3, 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 3 times across 3 separate inspections, most recently on April 22, 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 21 times across 11 separate inspections, most recently on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 8 times across 6 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

14 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was excessively concentrated and bleached the test strips. The operator replaced the sanitizer solution during the inspection, and it was remeasured at 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in three containers of flour with the handles in direct contact with the food. The operator removed the scoops and placed them in a designated storage area during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of one of the prep coolers was measured at 10°C. The operator stated that the cooler had been cleaned out a few minutes prior to the temperature measurement, which may have contributed to the elevated temperature.Please ensure that the temperature of the cooler is maintained within the required range at all times.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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 not available to measure the concentration of chlorine in the chemical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Improvement in the organization of the back of the kitchen and the storage area was observed; however, the basement remains cluttered.The walk-in cooler was somewhat organized; however, there are still areas for improvement, and food stored in boxes in the walk-in cooler must be kept off the floor.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside the flour containers. The operator removed the scoops.
    • 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 not available to measure the concentration of chlorine in the chemical dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the handwashing sink located next to the dishwasher. The operator replaced the paper towels during the inspection.
    • 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?
      • Old mice droppings were found, mostly in the basement area with some found near the back storage. The operator was advised to clean and remove rodent droppings, install additional traps to adequately monitor the extent of mouse activity, and contact a licensed pest control professional for further assessment and control measures.
    • 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?
      • An expired food handling permit from 2024 was observed to be posted. The operator was advised to ensure that a current and valid food handling permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas beneath the fryer and prep cooler, as well as the exterior surfaces and floor surrounding the cooler, were observed to require thorough cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves and covered. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement.
  5. Risk Management Inspection

    2 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?
      • Old mice droppings were found, mostly in the basement area with some found near the back storage. Please clean up droppings and install more traps to properly monitor extent of mouse presence.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement. 2025-11-27: Work has been done to organize and reduce clutter. Still needs more work. Advised to keep food in a separate area in the basement from personal items.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon-scented bleach sanitizer was being used in the facility which may leave a residue not suitable for food contact. Please ensure unscented bleach sanitizer is used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food storage containers did not have lids to protect foods from contamination. Containers were immediately covered after being made aware.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher sanitizer solution was not in compliance, showing <50ppm. Alternative option to ensure adequate sanitation discussed with the operator.Please repair dishwasher to achieve approved dishwashing sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the handwashing station. Please keep the handwashing station fully stocked with soap, paper towel, and running hot and cold water.
    • 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?
      • Old mice droppings were found, mostly in the basement area with some found near the back storage. Please clean up droppings and install more traps to properly monitor extent of mouse presence.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement. 2025-11-27: Work has been done to organize and reduce clutter. Still needs more work. Advised to keep food in a separate area in the basement from personal items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of food debris on the floors in between the equipment and in the hard-to-reach areas.
  7. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of food debris on the floors in between the equipment and in the hard-to-reach areas.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine, in the sanitizer bottle, was 0ppm. This was corrected at the time of inspection. Please ensure that food contact surfaces are regularly cleaned and sanitized to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food was uncovered in the prep coolers. Please ensure food is covered and protected during storage to prevent the risk of cross contamination.June 20: Food containers were uncovered in the prep coolers. Please ensure food is covered and protected during storage to prevent the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was pork out at room temperature. The staff reported that it had been out for less than 2 hours. This was corrected at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff were asked to discard the broken strainers. Multiple broken strainers were observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of food debris on the floors in between the equipment and in the hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of food debris on the cooler shelves.There was food splatter on the walls.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food was uncovered in the prep coolers. Please ensure food is covered and protected during storage to prevent the risk of cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler containing meat was 16°C. The internal temperature of the meat was below 7°C. This was corrected during inspection. Please ensure that refrigeration temperatures are maintained at or less than 4°C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of food debris on the floors in between the equipment and in the hard-to-reach areas.
  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement.
  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several dry and wet food containers were left uncovered in the kitchen. Operator corrected this by replacing the lids of the containers.Please ensure that all food containers are covered when not in use to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature of the dishwasher was low at 24.9 degree Celsius. Chlorine sanitizer concentration was 50ppm.This was corrected during the inspection. Inspector increased the temperature of the water to 30 degree Celsius, which is the minimum required temperature needed if the chlorine sanitizer concentration is 50ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back of kitchen, storage area and basement is cluttered and disorganized. Walk- in cooler needs to be organized; ready to items must be stored on the top shelves. Uncooked items must be stored on the bottom shelves. Please ensure that food items are kept 6 inches off the ground.Please ensure that equipment and utensil not in use in the kitchen is stored in the basement. Please ensure that personal items are kept separate than the restaurant's items in the basement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under the shelves in the cooler had food and grime build up. Pleas ensure this is cleaned to prevent food contamination and pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Pop syrup area in the basement had a spill. Please ensure this is cleaned up to prevent pest harborage.
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    3 infractions

    • 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?
      • Food permit is no longer valid.
    • 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 water leak in the basement has damaged some ceiling drywall. Please ensure this area is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning required in hard to reach areas. These areas include the chopping block stand, under and in behind the grill / wok line, underneath equipment and on shelving. Please ensure these areas are cleaned on a regular basis.
  14. 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?
      • A water leak in the basement has damaged some ceiling drywall. Please ensure this area is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning required in hard to reach areas. These areas include the chopping block stand, under and in behind the grill / wok line, underneath equipment and on shelving. Please ensure these areas are cleaned on a regular basis.

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