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Foremost Pub and Grill

506 1 Avenue W Foremost AB T0K 0X0 · Food - General

Official record from Alberta →

Inspection summary

Foremost Pub and Grill has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on September 23, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 19, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 May 6, 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 May 1, 2024. 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 12 times across 5 separate inspections, most recently on December 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. 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)?
      • Chlorine test strips are discoloured and cannot be used to test concentration.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge with the glass door at the bar shows a minimum temperature of 6°C. Please ensure all coolers measure at a minimum of 4°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The microwave has accumulated food debris. Please clean and sanitize.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease underneath/behind/side of cookline. The ventilation hood is beginning to show a buildup of grease. Please clean the above-mentioned areas. Ensure these duties are completed on a regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under, behind and in between the stove had food and grease built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood ventilation had grease and dust built up. Corners of stove top had grime built upPlease ensure both of these areas are cleaned to prevent contamination of food.
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in dishwasher measured 0 ppm. The chlorine in jug appeared clear and may need to be changed out. Test strips are available on site. Discussed ensuring dishes are sanitized in bleach as last step for dishwashing. A follow up inspection will be conducted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area under, behind and in between the stove had food and grease built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood ventilation had grease and dust built up. Corners of stove top had grime built upPlease ensure both of these areas are cleaned to prevent contamination of food.
  7. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Ungraded eggs from an unapproved source were observed in the cooler. Operator informed they are uninspected Hutterite eggs for personal use.Please ensure that personal food items are kept separate than food being used for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage cabinet with flour had spilled flour on the shelves. There was food and grime built up on the inside and hard to reach areas. Flor cabinet also had disposable utensils that was arranged haphazardly and not stored appropriately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standing shelf with dishes had grime built up. The tiles behind the shelf had grime built up. Please ensure this is area is thoroughly cleaned.Area under the stove had food and grease built up.Several spoiled towels were seen lying underneath the stove and on the cutting boards. Please ensure that soiled cloths are replaced with clean ones as neeeded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood ventilation had grease and dust built up. Corners of stove top had grime built upPlease ensure both of these areas are cleaned to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Standing freezer has ice and food debris built up.Please ensure this is cleaned up. Walk in cooler had food debris under the shelves, please ensure this is cleaned.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A flat of ungraded eggs was present in the walk-in cooler. The operator informed the inspector that the eggs were for personal consumption and not for preparing food for customers. The eggs were removed. Please ensure only food from approved/inspected sources is served to customers and any food intended for personal use is stored separately from food intended for serving to customers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A loose roll of paper towel was present at the sink in the VLT washroom. Please install a dispenser or holder for the paper towel.
    • 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 present.
    • 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 free-standing shelf near the grill and the wall-mounted shelf near the fryer are in disrepair with the paint/covering peeling off. Please repair/recover or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning checklist was not present.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease and debris on the backs of the fryer units and the surrounding backsplash. Please clean these areas.

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