Skip to content
Loading map…

Grand Marshal Inn - Restaurant

9820 100 Avenue Hythe AB T0H 2C0 · Food - General

Official record from Alberta →

Inspection summary

Grand Marshal Inn - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 28, 2025. The most recent inspection, on November 27, 2025, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 11 times across 7 separate inspections, most recently on November 27, 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?

  • 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 November 3, 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 2 times across 2 separate inspections, most recently on November 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 22 times across 7 separate inspections, most recently on November 27, 2025. 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.

7 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, 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?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area. (Drain cover is in place but not secured).5. Ensure all drains have drain covers.
    • 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 second hot water tank has a pipe with heavy deposits suggesting a possible leak, and the fitting shows corrosion.Update November 25: minor water leak appears to be coming from the T-junction of the pipe.Engage a certified plumber to verify the condition of the pipes and ensure all plumbing is maintained in good repair.It is strongly recommended to address this as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Bins holding flour and pancake mix. (pastry flour bins).-White cutting board on the prep cooler. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.The overall cleanliness of the facility has improved.
  2. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, inspection.
    • 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?
      • A change of ownership has occurred, but no food permit application has been submitted. Please ensure a Food Permit application is filed so records remain accurate. Permits are:- Owner-specific- Location-specific- Business name–specificA copy of the food permit application was provided to reception during 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?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area. (Drain cover is in place but not secured).5. Ensure all drains have drain covers.
    • 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 second hot water tank has a pipe with heavy deposits suggesting a possible leak, and the fitting shows corrosion.Update November 25: minor water leak appears to be coming from the T-junction of the pipe.Engage a certified plumber to verify the condition of the pipes and ensure all plumbing is maintained in good repair.It is strongly recommended to address this as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Bins holding flour and pancake mix. (pastry flour bins).-White cutting board on the prep cooler. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.The overall cleanliness of the facility has improved.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used steel wool and scrub pads are in use.Ensure scrub pads, sponges, steel wool are discarded after-use as these products are porous and uncleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. French Fries are stored at room temperature, and the internal temperature is noted at 2.0 °C. 1. Ensure high-risk food products such French fries are stored at 4 °C and below.Staff moved the French fries to the fridge. 2. Partially cooked bacon is thawing at room temperature, and the internal temperature is noted at 17.2 °C.2. Ensure bacon is thawed in one of the following ways:-In the microwave cooked immediately.-In the fridge at 4 °C and below. -Under cold running water in a designate prep sink. Staff discarded the bacon.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, inspection.
    • 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?
      • A change of ownership has occurred, but no food permit application has been submitted. Please ensure a Food Permit application is filed so records remain accurate. Permits are:- Owner-specific- Location-specific- Business name–specificA copy of the food permit application was provided to reception during 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?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area. (Drain cover is in place but not secured).5. Ensure all drains have drain covers.
    • 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 second hot water tank has a pipe with heavy deposits suggesting a possible leak, and the fitting shows corrosion.Engage a certified plumber to verify the condition of the pipes and ensure all plumbing is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Bins holding flour and pancake mix. (pastry flour bins).-White cutting board on the prep cooler. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.The overall cleanliness of the facility has improved.
  4. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, inspection.
    • 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 gap is noted under a pair of doors in a separate hallway to the kitchen, posing a potential pest entry point. Repair the gap and ensure all doors on the exterior of the building are free any pest entry points.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage like smell is noted in the following areas:-Men's Bar washroom. According to fire safety the smell maybe due to the pea traps being dry. Investigate the source of the smell, and repair as required. If the pea traps are dry, flush the toilets regularly. Ensure all bathrooms are free of nuisance smells at all times.Update April 15, 2025: Unable to access bar 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?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area. (Drain cover is in place but not secured).5. Ensure all drains have drain covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The shelves and some of the equipment in the back storage area. Please clean all indicted areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Bins holding flour and pancake mix. (pastry flour bins).-White cutting board on the prep cooler. (Has improved, more cleaning required). -Side of the flat top grill. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.The overall cleanliness of the facility has improved.
  5. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, inspection.
    • 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 gap is noted under a pair of doors in a separate hallway to the kitchen, posing a potential pest entry point. Repair the gap and ensure all doors on the exterior of the building are free any pest entry points.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage like smell is noted in the following areas:-Men's Bar washroom. According to fire safety the smell maybe due to the pea traps being dry. Investigate the source of the smell, and repair as required. If the pea traps are dry, flush the toilets regularly. Ensure all bathrooms are free of nuisance smells at all times.Update April 15, 2025: Unable to access bar 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?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area. (Drain cover is in place but not secured).5. Ensure all drains have drain covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: -The shelves and some of the equipment in the back storage area. Please clean all indicted areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Bins holding flour and pancake mix. (pastry flour bins).- Walk-in freezer (inside and out).-White cutting board on the prep cooler. (Has improved, more cleaning required). -Side of the flat top grill. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.The overall cleanliness of the facility has improved.
  6. Risk Management Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No records of water samples being submitted are noted on file.Submit a water to the Beaverlodge Public Health Office before 11:30 am on Tuesday March 4th, 2025. Ensure to submit water samples annually. Ensure to include the facility access number on the laboratory requisition form.The Access number will be sent in the email with the report.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, inspection.
    • 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 gap is noted under a pair of doors in a separate hallway to the kitchen, posing a potential pest entry point. Repair the gap and ensure all doors on the exterior of the building are free any pest entry points.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage like smell is noted in the following areas:-Men's Bar washroom. -Both Washrooms in the closed off service area with the excess equipment stored in it. According to fire safety the smell maybe due to the pea traps being dry. Investigate the source of the smell, and repair as required. If the pea traps are dry, flush the toilets regularly. Ensure all bathrooms are free of nuisance smells at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area.5. Ensure all drains have drain covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust buildup is noted in the following areas:-on the fans in the walk-in fridge. 2. The following areas require cleaning: -The shelves and some of the equipment in the back storage area. 1-2. Please clean all indicted areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Bins holding flour and pancake mix. (pastry flour bins).- Walk-in freezer (inside and out) and some of the coolers. -White cutting board on the prep cooler. (Has improved, more cleaning required). -Pot holding grease. -Side of the flat top grill. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths are noted in various parts of the kitchen and bar. 1. Ensure used cleaning cloths are stored in a food safe sanitizer and the food safe sanitizer is exchanged every 4 hours or more frequently as required. Chef placed the cleaning cloths in laundry at the time of the inspection.2. In the bar, the QUAT sanitizer is noted at 50 ppm.Ensure the QUAT sanitizer is maintained at a minimum concentration of 200 ppm. Chef replaced the QUAT sanitizer during the inspection, and it measured at a concentration of 400 ppm.A link to the cleaning cloth guidelines, and how to mix food sanitizer will be sent via email with the report
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chairs and other extra equipment from the restaurant are stored in the men's and women's washrooms. Remove items from the washrooms and ensure all excess restaurant equipment is stored in a manner that prevents potential contamination. Alternatively, remove the toilets from the washroom and convert the space into storage.**It is recommended to remove all excess equipment from the kitchen and hotel and place it into appropriate storage or remove it.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles are not labelled.Label the sanitizer spray bottles and ensure all chemicals are labelled as per WHIMIS requirements.Chef labelled the bottles during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small white fridge is noted at 8.7 degrees Celsius with the Lazer thermometer. A creamer is noted at 7.8 degrees Celsius when tested with a probe thermometer. Turn down the temperature of the fridge, or repair it as required and ensure all fridges are maintained at 4 degrees Celsius and below. During the inspection:-The public health inspector (PHI) turned down the temperature of the fridge. **Ensure to verify the fridge temperature before putting high-risk food products in it.***-The chef moved all products requiring refrigeration to a functioning cooler. One creamer was destroyed during testing and then discarded by the PHI.
    • 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?
      • OUTSTANDING VIOLATIONThere was a pest entry point along the bottom of the rear bar door. ENSURE:All pest entry points are sealed. Not observed during January 28, 2025, inspection.
    • 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 gap is noted under a pair of doors in a separate hallway to the kitchen, posing a potential pest entry point. Repair the gap and ensure all doors on the exterior of the building are free any pest entry points.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage like smell is noted in the following areas:-Men's Bar washroom. -Both Washrooms in the closed off service area with the excess equipment stored in it. According to fire safety the smell maybe due to the pea traps being dry. Investigate the source of the smell, and repair as required. If the pea traps are dry, flush the toilets regularly. Ensure all bathrooms are free of nuisance smells at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the boiler room:1. Some of the plumbing has what appears to be calcium deposit buildup, which may indicate a potential leak. 1. Assess the piping, remove the deposit buildup, repair and replace the piping as required and ensure all plumbing is repaired and maintained as per Alberta Plumbing Codes requirements.2. A few of the water tanks are rusting, have evidence of corrosion, and have holes in the water tanks. 2. Assess the condition of the water tanks, repair and replace as required and ensure the water tanks are repaired and maintained as per Alberta Plumbing Codes requirements. Consult with a certified plumbing professional for repairs and assessments as required.The receptionist is uncertain if the water tanks are still in operation. 3. A few electrical covers are missing in and around the water tanks and associated equipment. 3. Ensure electrical covers are installed as per Alberta Safety Codes requirements.In the kitchen:4. A hole is noted in the floor tile near the dishwashing area, posing a potential tripping hazard.4. Repair the floor and ensure all floors are smooth, durable and easily cleanable. 5. A drain cover is missing under the dishwashing area.5. Ensure all drains have drain covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is in disrepair or rusted: -a square mesh skimmer.-a whisk.-a rubber spatula. Repair or replace all indicated items and ensure all mesh skimmers, whisks, spatulas and equipment are maintained in good repair.Chef discarded the following during the inspection:-one square metal mesh strainer.-one whisk.-one rubber spatula.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust buildup is noted in the following areas:-on the fans in the walk-in fridge. 2. The following areas require cleaning: -Some of the high touch areas on fridges and light switches. -The shelves and some of the equipment in the back storage area. 1-2. Please clean all indicted areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require some cleaning: -Floors throughout the kitchen including under equipment.-Bins holding flour and pancake mix.- Walk-in freezer (inside and out) and some of the coolers. -A few patches of the walls of the walk-in fridge. -Silver shelves in the dishwashing area. -Parts of the walls in the dishwashing area. -White cutting board on the prep cooler. -Pot holding grease. -Side of the flat top grill. 1.Clean all indicated areas and ensure all areas of the kitchen are maintained in a clean and sanitary condition. If the cutting board cannot be cleaned, try the following: -soaking the cutting board in bleach. -using a cutting board cleaner.-plane the cutting board.-replace the cutting board.2. The bar walk-in fridge is partially disorganized and has debris in it.2. Organize and clean the bar walk-in cooler and ensure all fridges and freezers are organized and are maintained in a clean and sanitary condition.

Nearby inspected facilities

Own this business? Add a badge to your website