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Lariat Restaurant

4905 50 Street Mayerthorpe AB T0E 1N0 · Food - General

Official record from Alberta →

Inspection summary

Lariat Restaurant has been inspected 22 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on August 25, 2026, found no infractions.

7 of 22 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 3 times across 3 separate inspections, most recently on November 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 30, 2024. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 6, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 17, 2025. For example: Are chemicals stored and handled in a safe manner?

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.

22 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the dishwashing sink spray wand is leaking water into the sink. The equipment is not in proper working order. Please repair the dishwashing sink spray wand.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unapproved eggs were observed to be in the facility kitchen.Farm uninspected eggs cannot be in a commercial kitchen. The operator was instructed to remove the eggs from the facility and the operator complied.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the dishwashing sink spray wand is leaking water into the sink. The equipment is not in proper working order. Please repair the dishwashing sink spray wand.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A certain area of the premises appears cluttered and unorganized. Personal foods and other personal items require organizing and storage.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that previous day soup was left out overnight at room temperature and measured approximately 21 C. During the inspection, this food item was disposed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required in the following areas:1. Side surface of deep fryer.2. Side, face and top surface of over/grill.3. Plastic bin with stored ceramic bowls.4. Microwave internal surfaces to be cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water. Ordered faucets received but are the incorrect sizing. An extension has been granted to correct this deficiency.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water. New faucets have been ordered. Installation pending.
  9. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher is not reaching an adequate hot water sanitizing temperature. When measured the hottest temperature recorded was approximately 68.5 degrees Celsius. Please repair the dishwasher to ensure a hot water sanitizing temperature of 71 degrees Celsius, at the ware level, can be achieved. A temporary manual dishwashing method was set up for washing, rinsing and sanitizing reusable kitchen ware. 2. During a dishwasher washing cycle, the dishwasher is leaking water. The operator has placed a plastic container beneath the dishwasher to capture the leaking water. Please repair the dishwasher to ensure the dishwasher is not leaking. 3. The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water.
  10. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher is not reaching an adequate hot water sanitizing temperature. When measured the hottest temperature recorded was approximately 68.5 degrees Celsius. Please repair the dishwasher to ensure a hot water sanitizing temperature of 71 degrees Celsius, at the ware level, can be achieved. A temporary manual dishwashing method was set up for washing, rinsing and sanitizing reusable kitchen ware. 2. During a dishwasher washing cycle, the dishwasher is leaking water. The operator has placed a plastic container beneath the dishwasher to capture the leaking water. Please repair the dishwasher to ensure the dishwasher is not leaking. 3. The back sink which is a secondary back-up sink for manual dishwashing does not have any supplied water. Please ensure this sink has an adequate supply of hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - It was observed that a sink faucet cannot be turned off and the water is continuously running. Please repair the fixture to ensure the water can be turned off.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the fire suppression system requires inspection and certification. Please complete this task.An extension has been given.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New deficiency:The ventilation hood requires cleaning. The operator has contacted a service provider and this task shall be completed in the near future.
  13. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the fire suppression system requires inspection and certification. Please complete this task.An extension has been given.
  14. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the fire suppression system requires inspection and certification. Please complete this task.
  15. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • It was observed that an open can of pineapple was stored in the refrigerator. After a food can has been opened, ensure any unused contents are stored in a container suitable for long term storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • It was observed that a bottle with chemical for table sanitizing was not labelled and was not a sanitizer. During the inspection a sanitizer was created at 200 ppm chlorine. Please label this bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. It was observed that the preparation cooler internal temperature was above 4 degrees Celsius. All high-risk foods were moved from this cooler a cooler with proper holding temperature. The cooler is to be decommissioned in the near future. A new freezer/cooler combo unit is present in the facility and requires set-up. 2. The gravy hot holding temperature measured 43 Celsius (C). The temperature was adjusted to a cook temperature. Please heat the gravy to 74 C and then hold hot above 60 C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink access was blocked by packaged equipment and other items. During the inspection these items were moved to allow sink access.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the fire suppression system requires inspection and certification. Please complete this task.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution had not been prepared. During the inspection the operator prepared a chlorine sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the dishwashing spray wand is leaking water. The main water valve must be turned off to stop the water from the spray wand. Please repair the spray wand in the immediate future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required in the following areas: microwave internal surfaces, clean plate storage shelf, meat slicer surfaces, and the painted storage shelves on the right side of the line equipment. Please clean these areas now and on a routine basis.
  18. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the meat slicer required cleaning. The cleaning was completed during the inspection.
  19. Risk Management Inspection

    0 infractions

  20. Risk Management Inspection

    1 infraction

    • 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?
      • It was observed that there is evidence of house flies in the premises. Please obtain a form of insect pest control.An extension has been granted to correct this deficiency.
  21. Monitoring Inspection

    3 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?
      • It was observed that there is evidence of house flies in the premises. Please obtain a form of insect pest control.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • It was observed that the dish wand sink faucet does not fully shut off. Please repair the faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required on the top surface of the dishwasher, the internal surfaces of a kitchen ware storage bin and the top surface of a refrigerator. During the inspection, the top surface of the refrigerator was cleaned. Please clean the remaining items.
  22. Initial Inspection

    0 infractions

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