Longhorn Saloon & Grill
5122 50 Street Ponoka AB T4J 1H5 · Food - General
Inspection summary
Longhorn Saloon & Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on June 2, 2026, recorded 1 infraction.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 4 times across 4 separate inspections, most recently on June 2, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- During the inspection, two cleaning napkins for food surfaces was observed to have been left on the preparation surface and not inside the sanitizing solution. This was pointed out for correction, and the operator effected the same as confirmed by the student inspector.Always ensure that cleaning napkins are kept in sanitizing solution at all times while in operation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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)?
- At the time of the inspection, the bar's mechanical chlorine glass washer was out of sanitizer concentrate and was not adequately sanitizing glasses. The chlorine sanitizer concentration was measured to be 0 ppm at the time.The chlorine concentrate container was refilled at the time of the inspection and the machine was primed and run by the operator.The machine was sanitizing glasses with a chlorine solution of 100-200 ppm following the change. Ensure that sanitizer concentrations are confirmed regularly for mechanical dishwashing machines and ensure that sanitizer concentrate levels are confirmed regularly and replaced as needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration measured for the bleach solution is too high (e.g., 800+ ppm). Staff were notified and the solution was remade to 100 ppm. PHI has provided resources detailing sanitizer preparation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- While chlorine solution (100 ppm) and QUAT (200 ppm) were used as sanitizers, used cleaning cloths were left outside the solution. Please ensure that used cleaning cloths are always submerged in solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions