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Dockside Bar & Grill

109 East Chestermere Drive Chestermere AB T1X 1A1 · Food - General

Official record from Alberta →

Inspection summary

Dockside Bar & Grill has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 27, 2025. The most recent inspection, on March 19, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 4 times across 3 separate inspections, most recently on June 10, 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 2 times on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on March 19, 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mops and mop buckets were stored in corner next to shelf containing clean pots. Ensure all food and dishes are stored away from mops and mop sink to prevent cross contamination. This was corrected during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no soap and paper towel close to sink behind bar. Ensure soap and paper towel are made available close to sink as a hand sink is required in this area.
    • 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. Orange wall behind prep area in back room is damaged. Repaint to ensure wall is smooth, non-porous and easy to clean. 2. Caulking around dishwashing area is mouldy. Replace caulking.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was being used on prep cooler lid. Repair prep cooler lid so that duct tape is not required as duct tape does not facilitate easy cleaning.
  3. Demand 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)?
      • Quats test strips were expired. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Duct tape was being used on prep cooler lid. Repair prep cooler lid so that duct tape is not required as duct tape does not facilitate easy cleaning.2. Keg cooler at bar had a piece of unfinished wood inside door. Wood was damp and unclean. Remove wood piece and if necessary replace with material that is non-porous and easy to clean.
  4. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were expired. Obtain new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the metal wire strainers was in disrepair and fraying. This was discarded during inspection. Ensure all equipment is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Duct tape was being used on prep cooler lid. Repair prep cooler lid so that duct tape is not required as duct tape does not facilitate easy cleaning.2. Keg cooler at bar had a piece of unfinished wood inside door. Wood was damp and unclean. Remove wood piece and if necessary replace with material that is non-porous and easy to clean.

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