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Headquarters Restaurant & Bar

100 - 101 Granada Boulevard Sherwood Park AB T8A 4W2 · Food - General

Official record from Alberta →

Inspection summary

Headquarters Restaurant & Bar has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on May 7, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on March 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on March 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 separate inspections, most recently on March 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 3 separate inspections, most recently on March 26, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on March 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food storage container cover broken (large melted hole). Replaced coverBulk food storage container scoops with no handles, or full scoop submerged in food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of ground meat. Placed in sink with water. PHI advised of proper thawing procedure, staff placed in cooler.Previously frozen hashbrowns left at room temperature, measuring 19C. Employee discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces labelled "refrigerate after opening" must be placed in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar dishwasher not reaching appropriate temperature. (less than 50C after multiple temperature checks).Facility NOT TO USE dishwasher until maintaining proper temperature. All bar dishes to be washed/ sanitized in kitchen dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ceiling tiles, ventilation system requires cleaningFloors missing tiles in kitchen area. Flooring requires cleaning/ degreasing to remove build upVentilation over cooking area sticker indicating expiry in May 2025, have reinspected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • chest freezer is broken, requires replacement or repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine requires cleaning
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of bleach sanitizer solution in a spray bottle was too strong, the solution bleached out a chlorine test strip and also appeared to be mixed with soap. Fresh 100ppm chlorine sanitizer solution was prepared by the staff during inspection.Please ensure the required 100ppm chlorine sanitizer concentration is maintained (use chlorine test strips to measure the concentration). Do not mix the solution with soap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two frozen turkey in plastic bags were stored on the floor inside the walk-in freezer. The staff moved the bags to the shelf during inspection.Ensure food items are always stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Coca-Cola and Habco desert coolers were missing thermometers. Ensure the coolers are equipped with functional thermometers for proper temperature monitoring. Move some items inside the Coca-Cola cooler to other coolers to decongest the cooler and monitor the temperature to ensure its capable of maintaining the temperature of food at or below 4C. The temperature at some spots in the cooler was above 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed.- Two frozen turkey were left on the kitchen counter to thaw.- Bags of minced meat were soaked in water inside the food preparation sink to thaw.- Frozen roast beef was left on a speed rack in the kitchen to thaw.The turkey and roast beef were moved into the cooler during inspection, and the minced meat placed under cold running water.Please note that food can be thawed properly inside the cooler or under cold running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips observed at the facility had expired. The test strips expired in 2016.Please obtain new chlorine test strips. Ensure prepared sanitizer solution and your dishwasher sanitizer concentration are tested regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A damaged white chopping board was in use at the kitchen area. The chopping board was pitted with lots of grooves, rendering it uneasy to clean. The staff discarded the chopping board during inspection. Alternative chopping boards were available for use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pancake mix flour container cover was damaged. Please replace the damaged cover.
  5. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Provide covers for ice that are stored in the sinks, located in the 2 waiter stations.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Provide covers for ice that are stored in the sinks, located in the 2 waiter stations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher and dishwasher were not showing proper concentrations of sanitizer and both units required re-calibration/repair. Utilize manual 3- compartment sink method for dishware until repairs of these units are completed.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution measured a chlorine residual greater than 200 ppm.A new sanitizer solution of 100 ppm was created (2.5ml of 6% Chlorine in 1000ml of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of potatoes and onions were being stored on the floor of the dry storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open sauces were being stored at room temperature, where the bottle stated "Refrigerate After Opening.Open sauces were moved to cooler upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bulk amounts of potatoes and eggs were being kept at room temperature during breakfast service.Either food items must remain at 4 degrees Celsius at all times or, a written procedures must be in place, where the time at room temperature is physically monitored and food items are discarded once time reaches 2 hours.Food items cannot be returned to the cooler or freezer once left at room temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous infraction not Observed during November 9th inspection:Wall surface locate below janitorial room entrance area required repair as it contained a "bare wood" surface and this surface required to be a washable/cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan cover in the walk-in cooler had an accumulation of dust. Clean and sanitize area noted above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The plastic coating was left on the stainless-steel prep tables bottom shelves in the prep area. Remove plastic so that it is smooth, non-porous and easy to clean.

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