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Knee Deep Bar & Grill

B & D - 134 MacLeod Trail SW High River AB T1V 1L3 · Food - General

Official record from Alberta →

Inspection summary

Knee Deep Bar & Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on June 17, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on November 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 17, 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 November 7, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 7, 2025. 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. 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?
      • - Cracked floor tiles nearby drain and by walk-in cooler*Please repair these tiles for adequate cleaning and sanitizing
  2. 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?
      • 11/7. There were food items (i.e., potatoes) at the back of the kitchen and food equipment in the back storage observed being stored on milk crates. Additional counter space and shelving need to be installed to provide adequate storage and to allow for easier cleaning of these areas and monitoring for pests.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 11/7. The concentration of the quats sanitizer was low. Ensure the concentration of the quats sanitizer is 200-400ppm. The sanitizer was discarded and fresh solution with a measured concentration was obtained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 11/6. There were spoons stored inside inserts of food in the cooler. Utensils must not be stored inside inserts of food to prevent cross-contamination via utensils handle. All utensils were removed from the inserts.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 11/7. The women's washroom on the north side of the building had very low water pressure. Repair faucet to ensure adequate water pressure for proper handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 11/7. The baseboards by the ice machine and near the dry storage were peeling off the wall. There was food debris observed collecting between the baseboard and wall. Clean this area and re-install baseboards so that they are flush to the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 11/7. There were food items (i.e., potatoes) at the back of the kitchen and food equipment in the back storage observed being stored on milk crates. Additional counter space and shelving need to be installed to provide adequate storage and to allow for easier cleaning of these areas and monitoring for pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/7. There was no cover installed on the top of the ice machine. Install a cover to prevention contamination of water well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/7. 1) The following areas need to be cleaned:- Floor under the cookline. - Ventilation hood. - Floors in the walk-in cooler and freezer. 2) There was clutter observed in the back storage room. Organize this area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 5/27. The concentration of the quats sanitizer in the spray bottle was 50ppm. The concentration of quats sanitizer should be between 200ppm to 400ppm. The spray bottle was refilled with fresh solution with a concentration of 200ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5/27. The following areas require cleaning:- Under the cookline and prep coolers- Under the dishwashing pitViolation Outstanding:There was a build-up of food and grease under the deep fryers. Please clean listed area.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding:There was a build-up of food and grease under the deep fryers. Please clean listed area.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Outstanding:There was a build-up of food and grease under the deep fryers. Please clean listed area.
  8. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats test strips were expired. Please obtain new test strips.
    • 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 in the dispenser next to the handwashing sink. Paper towel was put in the dispenser during time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food and grease under the deep fryers. Please clean listed area.

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