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Grillers Steakhouse

4819 45 Street Rocky Mountain House AB T4T 1A9 · Food - General

Official record from Alberta →

Inspection summary

Grillers Steakhouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on May 8, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 6 times across 5 separate inspections, most recently on May 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 8, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on April 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 3 separate inspections, most recently on December 4, 2024. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.Please ensure staff do not wear cleaning cloths around their apron or back pockets.
    • 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 observed with light coming through in back/receiving door.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.Please ensure staff do not wear cleaning cloths around their apron or back pockets.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Bar glass wash dishmachine measured 0 ppm iodophor sanitizer. Please repair unit to ensure it meets adequate sanitizing concentration.In the meantime, please ensure to use the chlorine sanitizer dishmachine in the main kitchen until bar glass dishmachine is repaired/recalibrated.2) Chlorine sanitizer in the main kitchen measured 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in the back preparation area observed without soap in the dispenser. Soap was replaced during the inspection. Please ensure the hand wash station is stocked operational.
    • 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 observed with light coming through in back/receiving door.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.Please ensure staff do not wear cleaning cloths around their apron or back pockets.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Repeat violationFood handlers observed to have cleaning clothes in pockets or tucked into their pants. Please ensure this practice is stopped.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violationEnsure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Repeat violationFood handlers observed to have cleaning clothes in pockets or tucked into their pants. Please ensure this practice is stopped.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation.Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure all cleaning clothes are submerged in a sanitizer solution and not left out in the open.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers observed to have cleaning clothes in pockets or tucked into their pants. Please ensure this practice is stopped.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation.Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.
  6. Monitoring Inspection

    2 infractions

    • 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 dishwashing area observed to be uncovered. Please ensure lighting shields are installed to prevent potential contamination in the event of breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation.Hard to reach areas in the facility require deep cleaning, please ensure areas behind, underneath, in-between and inside equipment are being cleaned and sanitized. Please add cold air intakes, vents, and equipment vents to the cleaning schedule.

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