Skip to content
Loading map…

Hard Deck Smokehouse and Rec Room

1 - 2110 8 Avenue Cold Lake AB T9M 1C2 · Food - General

Official record from Alberta →

Inspection summary

Hard Deck Smokehouse and Rec Room has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on December 4, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 4 times across 3 separate inspections, most recently on November 25, 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 once on December 11, 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 once on December 11, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution for food-contact surfaces was measured at approximately 400 ppm QUAT. Knives used to slice cooked meats were stored in this solution between uses. Excessive sanitizer concentrations may leave chemical residues on utensils and food-contact surfaces, increasing the risk of chemical contamination of ready-to-eat foods. Please adjust sanitizer solutions to 200 ppm QUAT as per manufacturer instructions and verify concentrations with test strips.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated wipe cloths were stored on countertop at food preparation area. Operator discarded above noted items during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed Whipped salted butter stored at room temperature at the food preparation area more than 2 hours.Operator discarded the above noted food items 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)?
      • Observed the glass washer iodine sanitizer concentration to be less than 12 ppm.Please ensure the sanitizer concentration between 12.5 ppm to 25 ppm in glass washer.
    • 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?
      • Observed no pest control records at the time of inspection.Please provide a copy of pest control records.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer had two sanitizers instead of a sanitizer and a detergent. Please ensure glass washer is supplied with detergent and sanitizer at all times.

Nearby inspected facilities

Own this business? Add a badge to your website