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Dickey's Barbecue Pit

425 - 935 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Dickey's Barbecue Pit has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on February 27, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 8 times across 6 separate inspections, most recently on February 2, 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 February 2, 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 February 2, 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 3 times across 3 separate inspections, most recently on February 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?

  • 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 August 6, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 sanitizing sink plumbing line was noted to be leaking whenever the sink was draining. Please repair the leaking plumbing line.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat solution was noted to be at 0 ppm in both sanitizing buckets and the dishwashing sanitizing sink. It was noted that the auto dispenser was dispensing quat at 0 ppm. It was also noted that the concentrated quat stock has been diluted and additional stock concentrate was not available. The facility was not testing quat concentration. The operator was advised to order quat concentrate. The operator was further advised not to dilute the concentrate and have an additional concentrate available in the facility all times. A test strip must be used to test the concentration of quat and ensure it is maintained at 200 ppm at all times.The operator purchased concentrate bleach and PHI showed the operator how to mix a bleach solution. The operator indicated that they would use bleach until they receive quat concentrate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was thawing raw chicken in the water.Please ensure that the thawing must occurred under cold running water, or in a cooler maintained below or at 4 degrees C or cooked directly from frozen state or in a microwave. The cold-water faucet was turned on during the inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of quat solution was noted to be at 0 ppm in the sanitizing sink. It was noted that the auto dispenser was dispensing quat at 0 ppm. It was also noted that the concentrated quat stock has been diluted and additional stock concentrate was not available. The facility was not testing quat concentration. The operator was advised to order quat concentrate. The operator was further advised not to dilute the concentrate and have an additional concentrate available in the facility all times. A test strip must be used to test the concentration of quat and ensure it is maintained at 200 ppm at all times.The operator purchased concentrate bleach and PHI showed the operator how to mix a bleach solution. The operator indicated that they would use bleach until they receive quat concentrate.
    • 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?
      • Pest control records were not observed at the time of inspection. Please maintain monthly pest control records.
    • 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 sanitizing sink plumbing line was noted to be leaking whenever the sink was draining. Please repair the leaking plumbing line.
  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses quat solution, but lactic acid test strips were noted. Please acquire quat test strips.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the buckets were at inadequate concentrations. Ensure sanitizer concentration is maintained and 200ppm, and change out sanitizer in the bucket after every 2 hours.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks and were also unaware of glove policy. Importance of hand washing, and glove policy were discussed with the operator. Hand must be washed between tasks, before putting gloves on and after taking the off, between gloves change, after handling soiled dishes, and before handling clean dishes. Please wash hands and follow proper glove policy.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the facility was not following proper manual dishwashing procedures. Proper three compartment dishwashing procedures were discussed with the operator during the inspection. Please follow following dishwashing procedures:- wash with soap and water in the first sink, - rinse with clean water in the second sink, - prepare a sanitizing solution in the third sink. Use a test strip to test the concentration. Fully submerge all clean dishes in the sanitizing solution for at least two minutes. Air dry all dishes.2. Large dishes were noted in the facility. These dishes do not fully submerge in the sink. Please either install a large sink or remove all larger dishes from the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not using test strips to test the concentration of the sanitizing solution. This was discussed with the operator during the inspection. Please use a test strip to test the concentration of the sanitizing solution.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were observed to be expired. Please acquire test strips.
  11. Monitoring 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)?
      • Test strips were observed to be expired. Please acquire test strips.
    • 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. The hot water handle of the hand washing sink faucet was not in operational state. Please repair the hot water handle. 2. Plumbing line underneath the pop dispenser was leaking. Please repair the leaking plumbing line.

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