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Lazy Susan Restaurant

214 Arena Avenue Trochu AB T0M 2C0 · Food - General

Official record from Alberta →

Inspection summary

Lazy Susan Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 1, 2026. The most recent inspection, on September 21, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 on September 1, 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 on August 20, 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 August 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on September 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 September 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coffee creamers and a bottle of mayonnaise requiring refrigeration were observed to be stored at room temperature.The operator indicated that the coffee creamers and mayonnaise had only recently been removed from refrigeration and were being kept at room temperature temporarily while serving customers.Ensure all potentially hazardous foods, including coffee creamers and mayonnaise requiring refrigeration, are stored at 4°C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon was being partially cooked, cooled, and stored in the cooler for final cooking at a later time. This practice may allow the survival and growth of pathogenic microorganisms if the product is not handled under an appropriate controlled process.Discontinue the practice of partially cooking bacon for later use unless an approved procedure is in place. Cook bacon completely during the initial cooking process and, if it is intended for later use, cool it rapidly using an appropriate cooling method, store it at 4°C or below, and reheat/cook as required before service.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sink was inaccessible as it was being used for washing and storing dirty dishes and utensils.Ensure the designated handwashing sink is kept clear, unobstructed, and readily accessible at all times. The handwashing sink must be used exclusively for handwashing and must not be used for washing, rinsing, sanitizing, or storing dishes, utensils, or other items.The operator has been advised to install a dedicated handwashing sink separate from the existing three-compartment sink to ensure that a handwashing facility is readily accessible at all times during food preparation and handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood and filters above the cooking equipment were visibly unsanitary, with a significant accumulation of grease, food residue, and other debris.Thoroughly clean and degrease the ventilation hood, filters, and surrounding surfaces. Maintain the ventilation system in a clean and sanitary condition and establish a routine cleaning schedule to prevent the accumulation of grease and debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The meat slicer was observed to be unsanitary, with meat particles accumulated in hard-to-reach areas that had not been adequately cleaned.-The grill plate was observed to have a buildup of burnt food particles and grease.Ensure all equipment that comes into contact with food is cleaned and sanitized after each use.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured to be higher that 400 ppm.The operator was using concentrated form of sanitizer. The operator was advised to dilute the sanitizer solution to 200ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Classik dish sanitizer was being used for manual dishwashing.The manufacturer's instructions for this sanitizer show "For use in low temp machines only.Please ensure an appropriate sanitizer is being used for manual dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was advised during the approval process to use the two-compartment sink method for manual dishwashing. The third sink was designated for handwashing only, as there is no separate handwashing sink in the kitchen. However, the operator was observed using the three-compartment sink method instead.Ensure the two-compartment sink method is followed for manual dishwashing. The third sink must remain available and be used exclusively as the handwashing sink. Ensure the handwashing sink is accessible and not used for any other purpose.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Boiled potatoes in a pan were observed to be kept in the handwashing sink for peeling.The operator was advised that the handwashing sink must remain accessible at all times during food handling. The sink must be used exclusively for handwashing and must not be used for any other purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The meat slicer was observed to be unsanitary, with meat particles accumulated in hard-to-reach areas that had not been adequately cleaned.-The grill plate was observed to have a buildup of burnt food particles and grease.-The microwave was observed to be unsanitary, with food splashes and an accumulation of food debris inside.Ensure all equipment that comes into contact with food is cleaned and sanitized after each use.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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