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Laura's Steakhouse and Barrhead Family Restaurant

5209 49 Street Barrhead AB T7N 1A1 · Food - General

Official record from Alberta →

Inspection summary

Laura's Steakhouse and Barrhead Family Restaurant has been inspected 16 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on October 6, 2026, recorded 3 infractions.

3 of 16 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 October 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 9, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 16 times across 9 separate inspections, most recently on May 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 9 times across 6 separate inspections, most recently on October 6, 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.

16 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Vindaloo paste is not being stored in a refrigerator. The product indicated it is required to be refrigerated after opening. The product was discarded at the time of inspection. Food products shall follow the manufacturers storage requirements.
    • 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 countertop on in the back of the kitchen (beside the ice machine) has the melamine top in disrepair on at the right corner. Action shall be taken to repair/replace the countertop. The exposed mdf product is not a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling beside the air make up has a build up of debris on the ceiling. Action shall be taken to clean the ceiling to prevent debris from falling into open foods.
  2. Risk Management Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans have not been submitted for the proposed plans. A food handling application has been submitted. The application will not be approved until the plans for the kitchen have been submitted and reviewed.
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse aid dispenser is not working. The faceplate in front of the pump cannot be secured to the pump housing due to the screw holes being stripped, which may prevent the pump from working properly. Action shall be taken to ensure the rinse aid pump mechanism is repaired.Jan 13/26 update - The rinse aid pump has not been repaired yet. The top of the block appears to be cracked. Action on this item has yet to be communicated to the PHI.Jan 27/26 - The rinse aid pump has not been repaired yet. The top of the block appears to be cracked. Action on this item has yet to be communicated to the PHI.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse aid dispenser is not working. The faceplate in front of the pump cannot be secured to the pump housing due to the screw holes being stripped, which may prevent the pump from working properly. Action shall be taken to ensure the rinse aid pump mechanism is repaired.Jan 13/26 update - The rinse aid pump has not been repaired yet. The top of the block appears to be cracked. Action on this item has yet to be communicated to the PHI.Jan 27/26 - The rinse aid pump has not been repaired yet. The top of the block appears to be cracked. Action on this item has yet to be communicated to the PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Glassware was stacked and put away wet. All dishwash shall be in a dry state before storing. Wet glassware can lead to pathogen and mold growth. Action shall be taken to ensure all dishware is dry before storing.Jan 27- Wet glassware is noted in the glass storage area. All dishware shall be in a dry state before placing it back in service.
  5. Risk Management 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?
      • Excess spray foam in on the walk-in cooler and freezer walls. This product can be disturbed and fall onto container or foods if they are left open. The spray foam shall be removed. The food in the area shall be moved away prior to removing the excess foam insulation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Glassware was stacked and put away wet. All dishwash shall be in a dry state before storing. Wet glassware can lead to pathogen and mold growth. Action shall be taken to ensure all dishware is dry before storing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk in freezer have a hole in the wall. Action shall be taken to repair the hole and replace the insulation that has been removed. When the repair is occurring, ensure all food is removed/protected.Jan 13/26 update - Spray foam has been sprayed over a cloth between the walk-in cooler and Freeze. The cloth is a inadequate "filler" as it can mold in the event of water infiltrates the space. The cloth shall be removed and the space insulated. Excess insulation shall be removed, and a material that can be cleaned and
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse aid dispenser is not working. The faceplate in front of the pump cannot be secured to the pump housing due to the screw holes being stripped, which may prevent the pump from working properly. Action shall be taken to ensure the rinse aid pump mechanism is repaired.Jan 13/26 update - The rinse aid pump has not been repaired yet. The top of the block appears to be cracked. Action on this item has yet to be communicated to the PHI.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rinse aid dispenser is not working. The faceplate in front of the pump cannot be secured to the pump housing due to the screw holes being stripped, which may prevent the pump from working properly. Action shall be taken to ensure the rinse aid pump mechanism is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk in freezer have a hole in the wall. Action shall be taken to repair the hole and replace the insulation that has been removed. When the repair is occurring, ensure all food is removed/protected.
  7. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler and walk in freezer have a hole in the wall. Action shall be taken to repair the hole and replace the insulation that has been removed. When the repair is occurring, ensure all food is removed/protected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The soap and rinse aid dispenser is not working on the dishwasher. Action shall be taken to repair the dishwasher soap and rinse aid dispenser.
  8. Risk Management Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator is not monitoring the cooler temperature on a daily basis. All cold holding shall be monitored and recorded to ensure the equipment is working properly.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily monitor of the mechanical dishwasher is not being completed. The sanitizer levels shall be checked daily and the result recorded. Test strips were available on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk in cooler compressor is not working. Action shall be taken to repair or replace the compressor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The soap and rinse aid dispenser is not working on the dishwasher. Action shall be taken to repair the dishwasher soap and rinse aid dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The container and lid storing break crumbs is not clean. Routine cleaning of food containers is required to ensure cross contamination does not occur when handling food. The container shall be cleaned.
  9. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Raw beets in the walk-in cooler were spoiled. Food being stored must be good condition. The beets were discarded.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Daily monitor of the mechanical dishwasher is not being completed. The sanitizer levels shall be checked daily and the result recorded. Test strips were available on site.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator is not monitoring the cooler temperature on a daily basis. All cold holding shall be monitored and recorded to ensure the equipment is working properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The compressor for the walk-in cooler is not operating. A 4-inch hole has been made between the walk-in freezer and walk in cooler, and a fan installed to blow cold air into the walk-in cooler. Air temperatures in the Walk-in cooler is measured at 10C. Food temperatures measured between 8.5C and 10C. High risk foods shall be stored at 4C or less. The operator discarded high risk foods. The walk-in cooler cannot be used to store high risk foods until it can maintain air temperatures of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing soap, rinse aid or sanitizer. The dish washer shall be repaired. All dishes shall be washed using the 3-compartment sink method. Wash, rinse and sanitize. Daily testing of the dishwasher and the sanitizer sink is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The container and lid storing break crumbs is not clean. Routine cleaning of food containers is required to ensure cross contamination does not occur when handling food. The container shall be cleaned.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit is not in a public area. Action shall be taken to post the Food Handling Permit in a public area.
  12. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Covered bacon on a tray was stored on the top rack, over other cooked foods. Raw meats shall be stored below other cooked foods to minimize the risk of contamination. The bacon was moved at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Water used for cooking in spray bottles are unlabeled. Food shall be labelled to ensure the product is used for its intended use and staff are aware of what is in the bottle/container. All bottles shall be labeled.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit is not in a public area. Action shall be taken to post the Food Handling Permit in a public area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour scoops are in the bulk flour bin with the handles in the food. If scoops are stored in bulk bins, the handles shall be stored out of the food to reduce the risk of cross contamination. The scoops shall be reorganized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The spoons beside microwave in the kitchen are stored with the food end up. Action shall be taken to store the spoons with the food end down. With the handles up, there is less risk of contaminating the other spoons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stand-up freezer has a grime present on the handle that can harbor pathogens. Action shall be taken to remove the grime, so the handles are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The magnetic knife holder has food debris present. More routine cleaning of this area is required. The magnetic knife holder shall be cleaned and sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The pizza prep cooler handles have food debris present. Routine cleaning of these areas is required to prevent cross contamination. Common touch objects shall be cleaned and sanitized throughout the day.
  13. Risk Management Inspection

    0 infractions

  14. 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 meat slicer grinding blade cover had food debris present. Action shall be taken to clean and sanitize this area. More Indepth routine cleaning of the meat slicer is required.Jan 23 update- food debris was noted on the grinding stone cover. The cover was removed to be washed.
  15. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon that has been placed on a try was over ready to eat foods such as lettuce. Action shall be taken to remove the bacon. Raw meats shall not be stored above ready to eat foods. The lettuce was still in it closed packaging.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer residual was present in the dishwasher. Action shall be taken to repair the dishwasher. All dishware/cookware shall be sanitized in a sink using a 100ppm chlorine solution until the dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer grinding blade cover had food debris present. Action shall be taken to clean and sanitize this area. More Indepth routine cleaning of the meat slicer is required.
  16. Initial Inspection

    0 infractions

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