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Evelyn's Memory Lane

118 4 Avenue SW High River AB T1V 1P7 · Food - General

Official record from Alberta →

Inspection summary

Evelyn's Memory Lane has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on April 29, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on December 2, 2025. 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 December 2, 2025. 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 7 times across 5 separate inspections, most recently on December 16, 2025. 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 2 times across 2 separate inspections, most recently on December 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/16. Pictures of the following cleaned areas provided:- Bulk dry food drawers- Walls around dishwashing pit12/2. Deep cleaning of the kitchen is required. - Inside bulk dry goods bin. - Floors and walls throughout the kitchen. - Exterior of equipment.- Remove any clutter.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 12/2. Staff did not have sanitizer available while prepping food in the kitchen. Sanitizer must be prepared and easily accessible whenever food prep/handling is occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 12/2. There were whole chickens that had been cooling at room temperature for 4 hours. The internal temperature of the chickens was checked with a probe thermometer and were 29C. The chickens were discarded at the time of the inspection. Ensure that all food is being cooled rapidly - 60C to 20C within 2 hours. - 20C to 4C within 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 12/2. The chlorine test strips were expired. Obtain new 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?
      • 12/2. The faucet for the handwashing sink located in the kitchen was leaking. Repair leaking faucet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 12/2. There were wall tiles missing under the handwashing sink in the kitchen. Replace missing tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 12/2. Deep cleaning of the kitchen is required. - Inside bulk dry goods bin. - Floors and walls throughout the kitchen. - Exterior of equipment.- Remove any clutter.
  4. Risk Management Inspection

    0 infractions

  5. 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 tile around the dishwasher was in disrepair and the subfloor was exposed. Repair or replace tiles in this area.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer prepared for the front food preparation area. A surface sanitizer solution must always be available when handling food. A 100ppm bleach solution was prepared at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was chicken being thawed in stagnant cold water. This is an unsafe thawing procedure. Ensure that all food is thawed under cold running water. Cold water tap was turned on at the time of the inspection.
    • 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 tile around the dishwasher was in disrepair and the subfloor was exposed. Repair or replace tiles in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning in the following areas needs to be completed. - The walls and floors around the back handwashing sink. - Exterior of the equipment such as freezer doors, prep cooler lids. - Interior of equipment such as coolers. - Floors underneath the prep coolers in the front food preparation area.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a fly sticky strip hung above the sink. There was chicken being thawed in the sink directly below the fly sticky strip. Fly sticky strip was moved at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was an insert on the top of the prep cooler that were stacked ontop of another insert. The temperature of the top insert was 7C. Top insert was moved to bottom of cooler. Refrain from stacking inserts as this does not allow for proper cooling action for the top insert.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the listed areas:- exterior of the stove near the dishwashing pit- The metal shelving unit next to the stove

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