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Irricana Family Restaurant & Lounge - Restaurant

2 & 3 - 233 2 Street Irricana AB T0M 1B0 · Food - General

Official record from Alberta →

Inspection summary

Irricana Family Restaurant & Lounge - Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on September 14, 2026, recorded 1 infraction.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

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.

  • 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 across 2 separate inspections, most recently on July 28, 2026. 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 May 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 8, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 10 times across 7 separate inspections, most recently on September 4, 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 10 times across 7 separate inspections, most recently on September 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONThe chopping board used in the kitchen had moderate amount of knife markings and dirt was noted in the grooves.Resurface/Replace chopping board to ensure equipment can be easily cleaned and sanitized.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION1. Buckets containing food item were left uncovered in the walk-in cooler2. Buckets of food items were stored directly on the floor in the walk-in cooler3. Buckets containing food items were stored directly on food contained in inserts in the prep cooler4. Bowls of food items were stored directly on foods in the walk-in cooler.**Cover all food items in cold storage to protect from contamination**Store food items at least 6 inches above the ground to protect from contamination**Do not store food containers directly on food to prevent cross contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATIONThe chopping board used in the kitchen had moderate amount of knife markings and dirt was noted in the grooves.Resurface/Replace chopping board to ensure equipment can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION1. Moderate level of clutter was noted throughout the facility**Declutter facility.**Remove/Discard items not associated with food or item not in use from the facility.
  3. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the countertop throughout the kitchen**Please store cleaning cloths in 100ppm of chlorine solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets containing food item were left uncovered in the walk-in cooler2. Buckets of food items were stored directly on the floor in the walk-in cooler3. Buckets containing food items were stored directly on food contained in inserts in the prep cooler4. Bowls of food items were stored directly on foods in the walk-in cooler.**Cover all food items in cold storage to protect from contamination**Store food items at least 6 inches above the ground to protect from contamination**Do not store food containers directly on food to prevent cross contamination of food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the kitchen had moderate amount of knife markings and dirt was noted in the grooves.Resurface/Replace chopping board to ensure equipment can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Moderate level of clutter was noted throughout the facility**Declutter facility.**Remove/Discard items not associated with food or item not in use from the facility.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the countertop throughout the kitchen**Please store cleaning cloths in 100ppm of chlorine solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets containing food item were left uncovered in the walk-in cooler2. Buckets of food items were stored directly on the floor in the walk-in cooler3. Buckets containing food items were stored directly on food contained in inserts in the prep cooler4. Bowls of food items were stored directly on foods in the walk-in cooler.**Cover all food items in cold storage to protect from contamination**Store food items at least 6 inches above the ground to protect from contamination**Do not store food containers directly on food to prevent cross contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The light cover for the light above the cook line appeared to be in disrepair and was held together using duct tape**Repair/Replace light cover2. A ceiling tile above the cook line was missing.**Replace ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chopping board used in the kitchen had moderate amount of knife markings and dirt was noted in the grooves.Resurface/Replace chopping board to ensure equipment can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build up was noted on the compression unit in the walk-in cooler**Please clean compression unit2. Moderate level of clutter was noted throughout the facility**Declutter facility.**Remove/Discard items not associated with food or item not in use from the facility.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning chemicals were being stored by hand sink at front service area beside food items. Re-organize so that chemicals are stored in designated area away from food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are cluttered and require organization:- Front drink/service area- Area beside prep cooler where take out containers are stored- Area beside meat slicer*Some organization had been completed. Continue to organize.
  7. Demand Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Operator had several containers of spoiled food at room temperature. These were discarded during the inspection. Ensure spoiled food is discarded promptly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above vegetables in walk in cooler. Ensure raw meat is stored on bottom shelf in designated area to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowl of bacon bits was placed on top of another bowl of food without a lid. The bottom of the bowl was directly contacting food beneath. Ensure lids are used when stacking food containers to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- meat slicer- area around cook top - sides of equipment including prep cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are cluttered and require organization:- Front drink/service area- Area beside prep cooler where take out containers are stored- Area beside meat slicer
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of food was placed directly on top of raw uncovered chicken. This was corrected during the inspection. Do not stack foods directly on top of one another as this can lead to contamination.
    • 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 coverings were coming loose. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas:-sides of equipment including fridge doors and handles, oven sides, counter sides.Remove clutter to allow for easy cleaning.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in walk in cooler did not have lids and some were stacked directly on top of food product. Ensure all containers have lids to prevent contamination. *Cited again April 11, 2024
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at hand sink. Ensure hand sink is stocked with paper towels at all times.
  12. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in walk in cooler did not have lids and some were stacked directly on top of food product. Ensure all containers have lids to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink did not have paper towel. This was corrected during the inspection. Ensure hand sink is always stocked with soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hand sink tap was dirty and there was a build up of food debris on grill. Please clean these areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Food scraps were left in boxes in front of dishwasher. Please store these in a covered container and ensure food is not left out overnight. This was corrected during the inspection.
  13. Risk Management Inspection

    0 infractions

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