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Happy Garden Restaurant

4912 50 Street Athabasca AB T9S 1E3 · Food - General

Official record from Alberta →

Inspection summary

Happy Garden Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on September 25, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on June 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 23, 2026. 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 9 times across 8 separate inspections, most recently on June 25, 2026. 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?

  • 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 7 times across 3 separate inspections, most recently on June 24, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 main kitchen area was observed to have inadequate lighting. Adequate lighting is required to ensure that the facility is maintained in a clean and sanitary condition. Please replace the lights.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer pail in the server area was observed to have no chemical when tested by the PHI. The operator re-made the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the stand-up cooler was observed to be stored in the cooler with no lids. All food is required to be stored in a way that protects from contamination. Ensure that all foods in the cooler are covered with lids.
    • 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 main kitchen area was observed to have inadequate lighting. Adequate lighting is required to ensure that the facility is maintained in a clean and sanitary condition. Please replace the lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handles in the customer bathroom were observed to be missing. Please replace the tap handles.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen cook line was observed to not have any sanitizer solution. All food contact surfaces are required to be cleaned and sanitized after every use to prevent bacterial growth. The operator made a sanitizer pail with bleach and sanitized the line.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cooked meats in the walk-in cooler were observed to be stored in cardboard boxes. All foods are required to be stored in a way that protects from contamination. The operator moved the food to food - safe bags.2. Raw chicken and beef were observed to be stored over top of ready to eat foods. The operator moved the raw meat to the bottom shelf.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour was observed to be stored in its original packing and open. All food is required to be protected from contamination. Please ensure that the flour is covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the stand-up cooler was observed to be stored in the cooler with no lids. All food is required to be stored in a way that protects from contamination. Ensure that all foods in the cooler are covered with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Metal bowls were observed to be submerged in the dry goods bins. The operator removed the scoops from the bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4 cases of eggs were observed to be stored on the floor of the main kitchen area. Informed by the operator that the eggs have been at room temperature since the previous Saturday. The PHI temped the eggs at 21C. The operator discarded the eggs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be inaccessible. All handwashing sinks must remain easily accessible at all times to ensure proper handwashing and to prevent disease transmission and cross‑contamination. Please clear and clean the area surrounding the handwashing sink.
    • 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 main kitchen area was observed to have inadequate lighting. Adequate lighting is required to ensure that the facility is maintained in a clean and sanitary condition. Please replace the lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food contact utensils by the sink area, the prep table, and the knife holder were observed to have food debris build up. Please clean and sanitize all utensils.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs noted in refrigeration door jam by kitchen entrance. 2. Leftover meat debris observed in slicer situated by the walk-in freezer. 3. Food debris and grease splashing along walls of the fume ventilation hood an walls.1-3. Please ensure following areas are cleaned and sanitized.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs noted in refrigeration door jam by kitchen entrance. 2. Leftover meat debris observed in slicer situated by the walk-in freezer. 3. Food debris and grease splashing along walls of the fume ventilation hood an walls.1-3. Please ensure following areas are cleaned and sanitized.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs noted in refrigeration door jam by kitchen entrance. 2. Leftover meat debris observed in slicer situated by the walk-in freezer. 3. Food debris and grease splashing along walls of the fume ventilation hood an walls.1-3. Please ensure following areas are cleaned and sanitized.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals beneath sink are disorganized. Please ensure area is cleaned and organized to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs observed along refrigeration door jam.2. Dead bugs observed in the back storage area. 3. Food grime and debris observed along sink backsplash area. 1-3. Please ensure the areas are cleaned regularly.
  10. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals beneath sink are disorganized. Please ensure area is cleaned and organized to facilitate ease of cleaning.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured at 68C at the dish level. Please ensure dishwasher temperature is at 71C minimum at the dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing area was missing paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Crumbs observed along refrigeration door jam.2. Dead bugs observed in the back storage area. 3. Food grime and debris observed along sink backsplash area. 1-3. Please ensure the areas are cleaned regularly.

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