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Grand Central Bar & Grill

8 / 9 - 49 Elizabeth Street Okotoks AB T1S 1B3 · Food - General

Official record from Alberta →

Inspection summary

Grand Central Bar & Grill has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on April 1, 2026, found no infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 12 times across 8 separate inspections, most recently on March 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on November 21, 2024. 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 3 times across 3 separate inspections, most recently on March 24, 2025. 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 11 times across 9 separate inspections, most recently on March 26, 2026. 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 once on October 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 4) Underneath the bar dishwasher.
  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing chlorine tablets therefore 0 ppm concentration was detected. Dishwasher display monitor noted that there was a blockage. **Repair and ensure the chlorine concentration is maintained at 100 ppm. In the meantime, must manually sanitize food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 4) Underneath the bar dishwasher.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Flooring in the dry storage area. 2) Flooring between the stove top grills and behind the deep fryer. ***CORRECTED. 3) Underneath the shelving by the standing cooler in the coffee area. 4) Underneath the bar dishwasher.
  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher did not have any concentration of iodine. Bottle of iodine was empty at the time of the inspection. **Ensure iodine concentration is maintained between 12.5-25 ppm.Note: After running the bar dishwasher 6 times, the concentration was not met. In the meantime, bar glass equipment can be sanitized using the main kitchen dishwasher until iodine concentration is met.**OCT 28 - RAN DISHWASHER THREE TIMES AND NO CONCENTRATION DETECTED.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Flooring in the dry storage area. 2) Flooring between the stove top grills and behind the deep fryer. ***CORRECTED. 3) Underneath the shelving by the standing cooler in the coffee area. 4) Underneath the bar dishwasher.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer was less than 200 ppm for the bar area. **Ensure QUATs sanitizer is maintained at 200 ppm concentration. ***CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher was at less than 100 ppm concentration. **Ensure the chlorine concentration is maintained at 100 ppm. **CORRECTED DURING THE INSPECTION.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher did not have any concentration of iodine. Bottle of iodine was empty at the time of the inspection. **Ensure iodine concentration is maintained between 12.5-25 ppm.Note: After running the bar dishwasher 6 times, the concentration was not met. In the meantime, bar glass equipment can be sanitized using the main kitchen dishwasher until iodine concentration is met.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Flooring in the dry storage area. 2) Flooring between the stove top grills and behind the deep fryer. 3) Underneath the shelving by the standing cooler in the coffee area. 4) Underneath the bar dishwasher.
  7. Monitoring Inspection

    2 infractions

    • 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?
      • A few mouse droppings were observed in the bottom drawer across the Beer Taps. **Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) In the corners underneath the shelving in the walk in cooler.2) Bottom white shelves across from the coffee/tea area.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in: 1) The walk in cooler. 2) The lower prep coolers closest to the dishwasher.  **Obtain thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired Iodine Test strips (Aug 2024). **Obtain new iodine test strips.
    • 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?
      • Gap noted on the bottom of the back door and sunlight was observed through the gap. **Readjust the weather stripping or repair/replace weather stripping to seal any gaps to prevent the entry of pests and/or weather.
  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed to be stored directly in the flour bin. **Ensure scoop is not stored directly inside the flour bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing in: 1) The walk in cooler. 2) The lower prep coolers closest to the dishwasher.  **Obtain thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired Iodine Test strips (Aug 2024). **Obtain new iodine test strips.
    • 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?
      • Gap noted on the bottom of the back door and sunlight was observed through the gap. **Readjust the weather stripping or repair/replace weather stripping to seal any gaps to prevent the entry of pests and/or weather.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Corners of the floor in the walk in cooler.2) Wall closet to the entrance of the walk in cooler. 3) Cabinet where the syrups are housed in the bar.4) On top of dishwasher.
  11. Risk Management 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)?
      • Sanitizers at this facility (dishwasher, quats dispenser, and/or glasswasher) are not being routinely tested. Ensure routine testing of sanitizers is being conducted to verify their concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation and cleaning schedule was not available for review at the time of inspection. Provide a copy of a written sanitation plan for the kitchen and bar. *Daily checklists observed were satisfactory. Prepare written weekly and monthly cleaning logs to complete these records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, including a small number of mouse droppings, were identified on dry storage shelving.*Droppings noted behind blue container on dry storage shelving. Safely clean this area.The soda syrup storage area was found to have a buildup of residue on shelves and the curtain.Clean indicated areas.
  12. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of vegetable soup was observed being stored in the cooler, probed at a temperature of 23.1C. Staff indicated that this soup had been cooling for approximately three hours. Soup was re-heated during inspection.Ensure that potentially hazardous foods are being cooled rapidly to prevent them being kept between 60C and 4C for longer than four hours. Develop and provide a procedure that allows for the rapid cooling of product within four hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe or infrared thermometer was not available onsite in the kitchen to confirm food temperatures. Ensure the kitchen has access to a working, accurate thermometer to confirm food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizers at this facility (dishwasher, quats dispenser, and/or glasswasher) are not being routinely tested. Ensure routine testing of sanitizers is being conducted to verify their concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation and cleaning schedule was not available for review at the time of inspection. Provide a copy of a written sanitation plan for the kitchen and bar.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris, including a small number of mouse droppings, were identified on dry storage shelving.The soda syrup storage area was found to have a buildup of residue on shelves and the curtain.Clean indicated areas.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer in the kitchen was tested at an excess of 400ppm using two different types of quats test strips.Chemical suppler has been contacted to reduce the level of sanitizer dispensed. Ensure that staff are diluting sanitizer to 200ppm quats until the dispenser can be adjusted.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cloth that was used for wiping surfaces in the kitchen was found to be significantly stained.Sanitizing cloth was replaced during inspection. Ensure that the cloth used is kept in a sanitizer solution or otherwise stored in a manner that prevents contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer were found to be significantly discoloured.Replace quats test strips.

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