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Hazzard County Bar & Grill

7 - 5033 46 Street Sylvan Lake AB T4S 1R4 · Food - General

Official record from Alberta →

Inspection summary

Hazzard County Bar & Grill has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 29, 2026, recorded 1 infraction.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 13 times across 9 separate inspections, most recently on September 29, 2026. 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 3 times across 3 separate inspections, most recently on August 8, 2026. 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 2 times across 2 separate inspections, most recently on July 7, 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 11 times across 8 separate inspections, most recently on September 23, 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 5 times across 4 separate inspections, most recently on August 8, 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.

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared for use on food contact surfaces in the kitchen. A solution was prepared.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap and water with a clean sponge was prepared but no sanitizer had been prepared for use on surfaces as needed while food handling occurs. Some was prepared to 200 ppm during the inspection. Please ensure a sanitizing solution is readily available for use on food contact surfaces as needed. If using sponges, they must be clean, new sponges as they can't be properly washed and may harbor bacteria.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of some shelving in the kitchen and around the garbage chute are unfinished particle board that is porous and uncleanable. Please ensure the edges are finished in a material that is easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires a deep cleaning including but not limited to the following areas: - Fronts of the fridge/freezers in the kitchen - countertop by the kitchen window- top of vent hood- walls around the garbage chute- shelf beneath the potato chipper- floors, including under and behind equipment
  3. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of potatoes were observed being stored on the floor in the storage room. Food and food equipment must be stored off the floor 6 inches to allow for proper cleaning and pest control as well as to prevent contamination of the food/equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers being stored in the bar countertop garnish cooler were at 20 C and were placed in the bar fridge. Please ensure foods that require refrigeration are kept at or below 4 C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips could not be located. Chlorine strips were present. Please ensure test strips are available and the glass washer is tested daily to ensure it is dispensing the correct amount of sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fronts of the fridge/freezers in the kitchen and hard to reach areas require cleaning.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for use was measured at 1000 ppm. This was adjusted during the inspection. Ensure when preparing a chlorine sanitizer solution that it is at 100 ppm and tested on a test strip to ensure it is not too strong which can cause a chemical contamination and not too weak to properly sanitize surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were eating in the kitchen and a half consumed plate was set on the prep cooler counter where food is prepared. The plate was relocated. Ensure staff are eating and drinking away from food preparation and food and beverages for personal consumption are stored separately from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper steps are used for dishwashing in the 3-compartment sink, but the sanitizer solution was not strong enough to sanitize dishware. Solution was increased to 100 ppm.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No scaling observed in ice machine. Ice machine is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. Please repair the machine to prevent leaking.
  6. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverage bases and syrups were being stored on the floor beneath an ice well with chemical containers. These were removed during inspection. Ensure food/beverages are stored off the floor and away from chemicals.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No safe food handling certificates could be provided. Please provide a valid certificate for someone in care and control of the facility from an approved course or have someone complete an approved course within two weeks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No scaling observed in ice machine. Ice machine is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. Please repair the machine to prevent leaking.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were left on counter tops after use and not stored in a bucket with a sanitizer solution.2. A sanitizer solution was not available for use in the kitchen. Spray bottle with sanitizer solution was used in bar.3. Empty ice well in bar was not cleaned with a sanitizer after a non-food item was stored inside.Please have a bucket of sanitizing solution available in the kitchen for storing cleaning cloths in between cleaning surfaces. Ensure that the concentration of the solution is 100 ppm of chlorine or 200 ppm of multi-quat with a test strip.Please ensure food contact surfaces are being cleaned and sanitized regularly, and that your ice well is sanitized before use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Large fridge and ice machine next to the receiving door had chemicals stored on top of the refrigerator. Staff was asked to remove the chemicals during the inspection. Chemicals in the kitchen are stored away from food prep areas,
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers in prep coolers were observed to be at 13C. Coffee creamers were moved to a different fridge during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was observed to have slight scaling and yellowing along left and right inner walls.Ice machine, or adjacent fridge, is leaking water onto the floor. A barrier has been installed around the base of the ice machine and fridge to collect the water and prevent it from contaminating other areas of the facility. The water being collected was pooling and measured about a quarter of an inch deep.Please clean and fix broken equipment.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared in the kitchen while food handling was occurring. Staff prepared some solution during the inspection.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • No plans provided for the relocation of the washrooms and bar area. The bar was inspected and has 2 hand sinks and a bar well. When window over bar is open, it is the understanding that an air curtain will be in place to prevent pests from entering. Plans are approved.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared for use on surfaces. Some bottles present were for cleaning, but not sanitizing. Staff prepared a bleach solution during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual steps were taken during dishwashing. Only soap and water, then sanitizer being completed. Dishes need to be rinsed of soap before sanitizing. When washing reusable silverware/plates/glassware, please ensure the following steps are followed: scrape dishes, wash in soap and water, rinse in clean water in middle sink, then sanitize in third sink for 2 minutes. Air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips could be located. Operator ordered more with a quick delivery date. Glass washer was dispensing iodine at 12.5 ppm. Please ensure the glass washer is being tested daily before use to ensure the iodine concentration is adequate to sanitize glassware.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Counters in kitchen had been left unsanitary after use and fridge in kitchen required cleaning. Staff cleaned and sanitized surfaces during inspection. Please ensure food contact surfaces are sanitized after use with an approved sanitizer.
  10. Risk Management 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?
      • There are ongoing renovations under way. The ceiling is still open in the back storage area. Please ensure the ceiling is repaired as the renovations are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the back storage area is very dim. Proper lighting is required to be able to see areas when cleaning. Please add a brighter light to the storage area.
  11. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared for use by food handlers. Please ensure sanitizer is readily available when food handling occurs. Bleach solution should be mixed to 100 ppm in a bucket and cloths stored in solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was one thermometer in the 2-door stainless steel upright cooler that wasn't accurate. There was only one probe thermometer observed in the kitchen and this thermometer was inaccurate. Please obtain accurate indicating thermometers for both the cooler and for taking the internal temperatures of hazardous foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer in the bar area was not dispensing chlorine. Please have the equipment adjusted or repaired and dispensing chlorine at 100 ppm. Until adjusted, please ensure glasses are washed, rinsed and then sanitized in the 3-compartment sink at 100 ppm of chlorine for 2 minutes before air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light in the back storage area is very dim. Proper lighting is required to be able to see areas when cleaning. Please add a brighter light to the storage 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?
      • There are ongoing renovations under way. The ceiling is still open in the back storage area. Please ensure the ceiling is repaired as the renovations are completed.
  12. 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?
      • Corrected: The leak under the 3-compartment sink has been repaired. Please ensure the ceiling is repaired. The ceiling in the back storage area was removed due to a previous leak. No leaking observed in this area and operator indicated they are in the process of having the ceiling repaired.
  13. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some potatoes were being stored on the floor of the back cooler. Potatoes were relocated during inspection. Ensure food is stored off the floor 6 inches.
    • 09. Are chemicals stored and handled in a safe manner?
      • A jug of grill cleaner was being stored with other containers of food. Staff relocated the cleaner during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was not dispensing any sanitizer. Ensure glasses are washed in the three compartment sink by first washing the dishes/glasses in soap water, rinsing in the middle sink in fresh water, then sanitizing in the third sink in a 100 ppm solution of chlorine.
    • 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 ceiling in the back storage area was removed due to a previous leak. No leaking observed in this area and operator indicated they are in the process of having the ceiling repaired. 2. there is a leak in the pipe beneath the 3-compartment sink.

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