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Highway 21 Restaurant and Lounge - Food

51073 Highway 21 Sherwood Park AB T8B 1K5 · Food - General

Official record from Alberta →

Inspection summary

Highway 21 Restaurant and Lounge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on May 19, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 8 times across 6 separate inspections, most recently on February 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 16, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on February 12, 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 2 times across 2 separate inspections, most recently on July 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher in the kitchen was not dispensing chlorine. This was corrected at the time of inspection. The chemical dishwasher in the bar was not dispensing chlorine. The operator was instructed to use the kitchen dishwasher for bar dishware until the bar unit is repaired and functioning properly.Please ensure both dishwashers are dispensing the required concentration of chlorine sanitizer before use. Please ensure that the bar dishwasher is serviced and verified to be operating correctly prior to resuming use.
    • 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 hood vents were due for servicing in September 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of dust around the vents in the walk‑in cooler. In addition, hard‑to‑reach areas, such as floor corners and the floors underneath equipment, required cleaning.
  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Discussed implementation of a written cleaning and sanitation plan.
  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths are observed on the counter tops used for food handling. Operator is advised to use clean wiping cloths and keep the wiping cloths in sanitizer solution. Operator discarded the dirty wiping cloths at the time of inspection. Sanitizer solution is provided in the facility. Operator advised the employees to use wiping cloths from the sanitizer solution.
    • 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?
      • Few flies are observed in the facility at the time of inspection. Operator indicated that fly traps are provided in the facility. Operator is advised to take appropriate measures to control the flies.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of chlorine sanitizer solution was too strong (above 200ppm). 100ppm solution was prepared during inspection.2. Used wet cleaning cloths were not stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter. The staff stored the cloths in a bucket of 100ppm chlorine sanitizer solution during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Used cleaning cloths should be stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bucket of cooked chicken breast was left open inside the prep cooler. The staff covered the bucket during inspection.Ensure food items are always protected from contamination during storage.
  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **There were no chlorine sanitizer test strips in the facility. The operator had purchased QUATs test strips but uses bleach/chlorineACTION REQUIRED: 1) Purchase chlorine test strips for verifying sanitizer concentrations.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** A sanitizer pail with 100ppm chlorine solution was observed. A cleaning cloth/towel was observed inside the pail. However, staff were using a different cleaning cloth without sanitizer in cleaning food contact surfaces. The said towel was stored on the countertop after use. The staff was educated to store all cleaning cloths in the sanitizer solution after use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **0ppm chlorine residual was measured in the final rinse of the dishwasher. The chlorine container was half full. The dishwasher was primed and there was still no chlorine residual measured in the final rinse.- 100ppm chlorine residual was measured in the final rinse of the glasswasher.The staff were directed to manually sanitize the dishes in a 100ppm bleach solution after washing.ACTION REQUIRED:1) Repair the dishwasher to ensure it is able to dispense 100ppm chlorine residual in the final rinse2) Ensure that staff are checking sanitizer concentration in the dishwasher at least once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **There were no chlorine sanitizer test strips in the facility.ACTION REQUIRED: 1) Purchase chlorine test strips for verifying sanitizer concentrations.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed in some bulk food supplies. The operator replaced them with proper scoops.
    • 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 in the bar and kitchen were dispensing <50ppm chlorine residual in the final rinse. The operator contacted a contractor and is scheduled to come make the repairs same dayACTION REQUIRED1) Repair the dishwashers and ensure they are dispensing 100ppm chlorine residual in the final rinse2) Sanitizer concentrations in the dishwasher/glasswasher be checked at least once daily to ensure that the equipment are working as they should.
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