Dickey's Barbecue Pit 8097
106 - 9382 Southfort Drive Fort Saskatchewan AB T8L 0C5 · Food - General
Inspection summary
Dickey's Barbecue Pit 8097 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on June 19, 2026, found no infractions.
1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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 5 times across 4 separate inspections, most recently on May 22, 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 May 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?
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 19, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 4 times across 3 separate inspections, most recently on May 22, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 3 times across 3 separate inspections, most recently on August 14, 2024. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was made during service. A new sanitizer solution was prepared upon request measuring 200ppm quats.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cheddar cheese sauce was observed to be stored in its original can after opening. The sauce was transferred to a food safe container upon request.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were observed to be contaminated and could not provide accurate readings. Obtain new quat test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front handwash sink had a bucket in the sink and was not accessible for handwashing. The bucket was removed upon request. Ensure that all handwashing stations are easily accessible.
- 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 monitoring was not being completed monthly. Pest control template was sent to the operator.
- 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 exhaust hood and ventilation system was due for cleaning in January 2026. An appointment has been scheduled for the week of May 25.
- 23. Is the facility maintained in a clean and sanitary condition?
- Temperature logs were not being kept up to date for hot holding units and coolers.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand 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)?
- 1. Test strips were not available for testing sanitizer concentrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The large containers holding bulk spice did not appear to be food grade. Ensure that all containers, utensils and equipment are constructed of food grade material.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Test strips were not available for testing sanitizer concentrations.2. Only two drain plugs out of three were available for dishwashing.Locate third drain plug.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A precooked package of macaroni, and a precooked package of potato's was being stored in room temperature water that measured 26 degrees Celsius. Operator was asked to fully cook foods to 74 degrees Celsius and then place them in a hot holder. Food are to be stored at less than 4 degrees Celius or greater than 60 at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Yes (corrected during inspection) - there was a disposable cup being used as a dry food storage scoop/utensil, and is to be replaced with a reusable washable scoop/utensil with a handle.For all dry food storage scoops/utensils, the utensil must be washable, smooth and non-absorbent, with a handle (i.e. stainless steel, food-grade plastic, etc.).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the quat sanitizer in the spray bottle was not at an adequate level.Ensure quat sanitizer is replaced daily and maintained at 200ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A new coffee machine was being tested for use at the facility. Staff could not demonstrate how device is to be cleaned and sanitized with a food grade sanitizer. Device cannot be used until it is demonstrated that it can be thoroughly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back hand sink did not have paper towel, or a paper towel dispenser. Ensure that all hand sinks are stocked at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A new coffee machine was being tested for use at the facility. Staff could not demonstrate how device is to be cleaned and sanitized with a food grade sanitizer. Device cannot be used until it is demonstrated that it can be thoroughly cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?