Skip to content
Loading map…

Little Ranch Cafe

13 State Avenue Fort Assiniboine AB T0G 1A0 · Food - General

Official record from Alberta →

Inspection summary

Little Ranch Cafe has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on December 15, 2025, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on November 25, 2024. 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 once on November 27, 2025. 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 November 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on October 9, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on December 12, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 was not in a clean state. The PHI showed the owner how to disassemble the meat slicer and identified the areas that have not been cleaned. Action shall be taken to clean and sanitize the meat slicer before use.Dec 12/25 The meat slicer has not been used or clean since previous inspection.
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bottle was empty, while active cooking is occuring. A working sanitizer shall be available to cooking staff if food preparation/cooking is occuring. A sanitizer was made during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was not in a clean state. The PHI showed the owner how to disassemble the meat slicer and identified the areas that have not been cleaned. Action shall be taken to clean and sanitize the meat slicer before use.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • Temperatures for cold holding are not being recorded. Actions shall be taken to record the temperatures daily.
  6. Monitoring Inspection

    2 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?
      • Temperatures are not recorded for cold holding. Temperatures shall be recorded at minimum of once per day to ensure equipment is working properly. All temperatures were within acceptable ranges.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dishes were in the hand sink, blocking its intended use. Dishware shall not be stored in the hand sink. The hand sink shall be available at all times for hand washing. The dishes were removed at the time of the inspection.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)The bowl to mix the cooked fries is being stored on top of raw fries waiting to be cooked. Objects shall not be stored on top of food unless an adequate barrier is present to prevent cross contamination of physical, chemical, and biological hazards.2) Raw meats were stored above ready to eat foods such as bread. Raw meats shall be stored under Ready to Eat (RTE) foods to prevent potential cross contamination. No sign of cross contamination is noted, and all RTE foods are in suitable packaging/containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles containing beach sanitizer and vinegar are not labelled. Cleaning containers shall be labeled to ensure their products are being used in appropriate areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored on the countertop, with an exterior temperature of 19C. Eggs shall be stored in the refrigerator when not in use.
    • 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 posted in a public location. The Food Handling Permit shall be posted in a public location.
  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the bar fridge by the grill was noted to be 8C. Coolers shall be able to maintain food temperatures of 4C to prevent pathogen growth. The bar fridge appears to be opening to often to meet the cold holding requirements. The temperature shall be adjusted, or a new cooler that can maintain temperatures shall be obtained.
  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food in the bar fridge by the grill was noted to be 10-12C. Coolers shall be able to maintain food temperatures of 4C to prevent pathogen growth. The bar fridge appears to be opening to often to meet the cold holding requirements. The temperature shall be adjusted, or a new cooler that can maintain temperatures shall be obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The cutting board on the prep cooler has a build up of mildew underneath. Action shall be taken to clean and sanitize this area daily to prevent pathogen and organic growth.2)The area above the prep cooler has dust/debris present on the cabinet and walls. Action shall be taken to clean this area to prevent the dust/debris from falling onto the food prep area.
Own this business? Add a badge to your website