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Eldorado Restaurant

4703B 50 Avenue Grassland AB T0A 1V0 · Food - General

Official record from Alberta →

Inspection summary

Eldorado Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on July 9, 2026, recorded 8 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 15 times across 8 separate inspections, most recently on July 9, 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 4 times across 4 separate inspections, most recently on July 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 24 times across 8 separate inspections, most recently on July 9, 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?

  • 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 July 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 23, 2024. For example: 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?

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

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are noted on counters. Ensure that cleaning cloths are replaced when dirty and clean cloths are kept stored in the sanitizer container. Staff replaced the dirty cloths during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to measure cooking and hot holding temperatures.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher must be repaired to dispense bleach sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1.The handwashing sink at the bar is blocked with liquor bottles2.There are no soap or paper towels available at the sink in the bar for handwashing and drying. 1.Ensure that one compartment of the bar sink is available and dedicated for handwashing and does not have items stored in the sink. 2.Soap and paper towels must be provided near the bar sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1.Some meats are noted stored in garbage bags in the freezer that appear to be wild meats. A bin of meats are also noted in the cooler. Staff advised that the meats are for the personal use of the owner.2.Staff are placing clean and sanitized cutlery in warm water and using a cleaning cloth to dry and remove water spots.3.A number of containers of soil/dirt are observed in the back storage area. 1.Ensure that wild meats for personal use are not being stored in the facility. 2.Clean and sanitized cutlery must not be placed in water and wiped with cleaning cloths as this process can re-contaminate the cutlery.3.Ensure that items not associated with food or the food facility such as soil are not stored inside the facility where they can become a source of pests, debris and pathogens.
    • 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.Cracks are noted on the floors near the grill and prep cooler area.2.The covering used on shelves under handwashing sink is damaged and is dirty and not smooth and easily cleanable.1.The floors must be repaired to be smooth and easily cleanable. 2.The surfaces of shelves must be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.A plastic bin holding bags of tortillas is noted to have heavy buildup of food debris and grime.2.Teapots in a dishwashing rack as well as coffee mugs are noted to have heavy dust buildup.3.Salt and pepper packet holder is noted to have buildup of grime and dust.1-3. Ensure that the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Under the counter shelves have buildup of dust and debris. 2.The floors under deep fryer have buildup of grime and grease.3.Clean dishes rack have buildup of heavy grime and dust. 4.Shelves under the coffee area are noted have heavy buildup of dust. 5.Floor under the sink beside the coffee machine area are noted to have buildup of heavy grime and dirt. 6.Under counter racks holding napkins and other items are noted to have buildup of grime and debris. 7.The back storage area is noted to be cluttered.8.Paper towels are not available in the staff bathroom. 1-6. Ensure the indicated areas are cleaned and sanitized. 7.The back storage area must be decluttered to allow for proper cleaning.8.Paper towels must be made available in the staff bathroom.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to measure cooking and hot holding temperatures.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to measure cooking and hot holding temperatures.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several dirty cleaning cloths are noted on food prep surfaces. Ensure that cleaning cloths are placed inside the sanitizer container and once cloths become dirty are replaced with clean ones. Staff replaced cleaning cloths during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Sausage is noted to be thawing at room temperature.2.A probe thermometer is not available to measure cooking and hot holding temperatures.1.Foods must be thawed in one of the following ways:-Placing in the fridge the day before-Placing in an empty sink under running water that is draining -In the microwave-As part of the cooking process2.Ensure that a probe thermometer is obtained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The meat slicer in the back storage area is noted to have buildup of grease and debris and is not being cleaned properly.2.Utensil holders and the utensils inside the holders are noted to have grease and grime buildup. 1.Ensure that the slicer is being cleaned and sanitized properly by washing with soap and water and sanitizing with bleach sanitizer at 200 ppm.2.The utensil holders and the utensils must be cleaned, sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A bin used to hold bags of bread is noted to have buildup of debris and grime.2.A bin holding customer condiment containers is noted to have buildup of debris.3.Straw holder's container and trays holding cups in the bar are noted to have dust and debris buildup.1-3.Ensure all the indicated areas and items are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup of grease is noted on the vent hood grills and canopy.Ensure that the ventilation grills and canopy are cleaned and sanitized.
  5. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy buildup of grease is noted on the vent hood grills and canopy.2.Some dishwasher racks are noted with heavy buildup of black grime.1-2.Ensure all the indicated areas and items are cleaned and sanitized.
  6. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 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 lights in the back area near the washroom are not operational.2.Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.1.Ensure that the light bulbs are replaced, or light fixture repaired as needed.2.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights in the staff bathroom are not working properly. Ensure that the bulbs are replaced, or light fixtures repaired as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, soda-syrup residue is observed on the wall under the sink and on the floor.Ensure that this area is kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy buildup of grease is noted on the vent hood grills and canopy.2.Utensil trays in the front service area are noted with buildup of grime and food debris.3.Some dishwasher racks are noted with heavy buildup of black grime.1-3.Ensure all the indicated areas and items are cleaned and sanitized.
  7. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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?
      • The permit displayed is noted to have expired September 2022. Ensure that a new updated permit is displayed.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 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 lights in the back area near the washroom are not operational.2.Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.1.Ensure that the light bulbs are replaced, or light fixture repaired as needed.2.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, soda-syrup residue is observed on the wall under the sink and on the floor.Ensure that this area is kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Heavy buildup of grease is noted on the vent hood grills and canopy.2.Utensil trays in the front service area are noted with buildup of grime and food debris.3.Dry ingredient bins in the back storage area are noted with buildup of dust and grime.4.Some dishwasher racks are noted with heavy buildup of black grime.5.Front service/soup counter area has buildup of food debris and grime.6. Walk-in cooler door handles and outside door areas in the dining area is noted to have buildup of grease and grime.1-6.Ensure all the indicated areas and items are cleaned and sanitized.
  8. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine bleach sanitizer is measured to be at 0 ppm. Ensure that the dishwasher is repaired to maintain chlorine bleach sanitizer at 100 ppm. Staff are instructed to wash dishes in the dishwasher and then soak dishes for 2 minutes in a sink filled with 100 ppm bleach, until the dishwasher is repaired to maintain sanitizer at 100 ppm. Dishwasher has not been repaired, staff are advised that they must not use re-usable dishes and cutlery. Only takeout single use dishes and utensils can be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer test strips are not available.Ensure that chlorine bleach test strips are obtained for measuring sanitizer concentration.
    • 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?
      • The permit displayed is noted to have expired September 2022. Ensure that a new updated permit is displayed.
    • 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 surface of the wall under the dishwashing sinks in the kitchen has worn away. The wall is no longer smooth and easily cleanable. Ensure that this area is repaired.
    • 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 lights in the back area near the washroom are not operational.2.Some shelves and cabinets in the front service area are worn and are no longer smooth and easily cleanable.1.Ensure that the light bulbs are replaced, or light fixture repaired as needed.2.Ensure that the shelves are repaired to be smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The toaster is noted to have buildup of grease and grime.2.The rice cooker is noted to have buildup of grime.1-2.Ensure that the indicated food equipment is cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the bar area, soda-syrup residue is observed on the wall under the sink and on the floor.Ensure that this area is kept in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The kitchen salt and pepper shakers are noted to have heavy buildup of grime and grease.2.A plastic container holding small disposable sauce containers is noted to have heavy dust and grease buildup.3.Heavy buildup of grease is noted on the vent hood grills and canopy.4.Heavy dust build up is noted on dishes and trays holding dishes on the rack near the back door.5.Utensil trays in the front service area are noted with buildup of grime and food debris.6.Dry ingredient bins in the back storage area are noted with buildup of dust and grime.7.Some dishwasher racks are noted with heavy buildup of black grime.8.Front service/soup counter area has buildup of food debris and grime.9. Walk-in cooler door handles and outside door areas in the dining area is noted to have buildup of grease and grime.1-9.Ensure all the indicated areas and items are cleaned and sanitized.
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