Skip to content
Loading map…

Iron & Ember Bistro

650 E 100 N Raymond AB T0K 2S0 · Food - General

Official record from Alberta →

Inspection summary

Iron & Ember Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 3, 2025. The most recent inspection, on October 14, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times on August 15, 2025. 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 once on August 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 April 3, 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 10 times across 5 separate inspections, most recently on October 14, 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?

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.

5 inspections

  1. Demand Inspection

    3 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?
      • The floor under the kitchen handwash sink and the floor on the right side of the cook line is in poor repair. It has been patched, creating an uneven surface.Please ensure floors are in good repair, and are easily cleanable. This has been noted on previous inspection reports, and must be completed before the facility opens next season.
    • 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 ventilation hood does not appear to be working properly, or adequate, for the amount of food handling occurring in the kitchen. The dining area and kitchen were visibly smoky, with a greasy odour. The ventilation hood has a service sticker, but no date is indicated for the last date of service.Please ensure the ventilation hood is adequate for the type of food handling occurring in this facility. This must be completed before the facility opens next season.
    • 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 is a section of drywall below the handwash sink that is missing/ in disrepair. Please ensure the wall is smooth, properly finished, and easily cleanable. This must be completed before the facility opens next season.
  2. Monitoring Inspection

    4 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?
      • The floor under the kitchen handwash sink and the floor on the right side of the cook line is in poor repair. It has been patched, creating an uneven surface.Please ensure floors are in good repair, and are easily cleanable. This has been noted on previous inspection reports, and must be completed before the facility opens next season.
    • 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 ventilation hood does not appear to be working properly, or adequate, for the amount of food handling occurring in the kitchen. The dining area and kitchen were visibly smoky, with a greasy odour. The ventilation hood has a service sticker, but no date is indicated for the last date of service.Please ensure the ventilation hood is adequate for the type of food handling occurring in this facility. This must be completed before the facility opens next season.
    • 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 is a section of drywall below the handwash sink that is missing/ in disrepair. Please ensure the wall is smooth, properly finished, and easily cleanable. This must be completed before the facility opens next season.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dead insects in a light cover in the dishwashing area, and light covers in the dry storage area.Please ensure the light covers are adequately cleaned.
  3. Monitoring 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 floor under the kitchen handwash sink and the floor on the right side of the cook line is in poor repair. It has been patched, creating an uneven surface.Please ensure floors are in good repair, and are easily cleanable.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution in the four spray bottles has a concentration less than 200ppm. Operator replaced solution in all the spray bottles and tested it at time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • There are six unlabelled spray bottles of chemical in the kitchen. Operator labelled all bottles at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer in the third compartment sink has a concentration of less than 200ppm quat. Operator replaced solution at time of inspection.
    • 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 floor under the kitchen handwash sink and the floor on the right side of the cook line is in poor repair. It has been patched, creating an uneven surface.Please ensure floors are in good repair, and are easily cleanable.
  5. Initial Inspection

    2 infractions

    • 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?
      • There is a gap under several exterior doors, creating an entry point for pests. Please ensure all exterior doors are tightly sealed. Please ensure appropriate pest control measures are in place, and that chemicals are only applied by a licensed pest control operator.
    • 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 floor under the kitchen handwash sink and the floor on the right side of the cook line is in poor repair. It has been patched, creating an uneven surface.Please ensure floors are in good repair, and are easily cleanable.
Own this business? Add a badge to your website