Matty's Grill
Q12 - 260300 Writing Creek Crescent Rocky View County AB T4A 0X8 · Food - General
Inspection summary
Matty's Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on June 5, 2026, recorded 4 infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 3 times across 2 separate inspections, most recently on June 5, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 4 times across 3 separate inspections, most recently on June 5, 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?
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 4 times across 4 separate inspections, most recently on June 5, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 September 25, 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.
7 inspections
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen fish was being thawed in a metal container with water. This was removed and put under cold running water. DO THE FOLLOWING:1. Thaw high risk items under cold running water, in the cooler or in the microwave. 2. Do not thaw at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large container of cut pork was observed at 30 degrees Celsius with a gun thermometer. Operator informed it was removed from the oven 30 minutes ago. Probe thermometer temperature show 38 degrees Celsius. Operator discarded the pork during the inspection. DO THE FOLLOWING:1. Food must not be kept at temperatures >4 degrees Celsius or less than 60 degrees Celsius as it can allow for the growth of bacteria.2. Cool food safely to prevent bacteria from multiplying in the Temperature Danger Zone (4°C to 60°C / 40°F to 140°F). 3. Use the 2-stage method: cool food from 60°C to 20°C (140°F to 68°F) in 2 hours, then down to 4°C (40°F) in 4 hours
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was obstructed with utensils. This was corrected during the inspection and the utensils were removed. DO THE FOLLOWING:1. Use the hand wash sink only for handwashing. 2. Handwash sink must be unobstructed all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1.Grease and dust built up was observed over the hood vent. 2. Dust was observed over the vents. 3. Kitchen was cluttered.DO THE FOLLOWING:1. Ensure the following areas are cleaned and the hood vent is serviced as it is past its servicing date.2. Organize the kitchen and remove the clutter.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a buildup of burnt debris on the hood vent filters above the cooking equipment. The Operator stated they are cleaned every two weeks.COMPLETE THE FOLLOWING:1. Clean the filters. The frequency of cleaning needs to be increased, so they are maintained in a visibly clean condition for adequate ventilation of smoke, grease, odours and moisture and to prevent creating a fire hazard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Wooden knife block being used to store utensils and the block was not visibly clean. 2. Observed phones stored next to cutting board and on top of cooking equipment.3. Bowls with no handles stored in rice bin and dry ingredient bin. 4. Used rice scoop stored in container without any temperature or chemical control.5. Opened cans of corn, condensed milk and evaporated milk stored in fridge at front of kitchen. COMPLETE THE FOLLOWING:1. Do not use knife blocks for storing utensils, as they are not easy to clean and can re-contaminate clean dishes. It is recommended to use a magnetic knife strip or other holder that is easy to clean and sanitize. 2. Do not store personal items in the food preparation area. Please designate an area to store personal items that is separate from any food preparation areas.3. Do not store utensils without handles in dry ingredients. If wanting to store utensils, they must have a handle, and the handle must be stored upright to protect food from contamination. 4. Rice scoop must be stored in ice water or sanitizer to prevent bacteria growth, OR, the scoop must be cleaned after each use. 5. After opening cans of food, the food must be transferred to food grade containers, as the material of the cans can break down and contaminate food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **CORRECTED**1. Bucket of sanitizer stored in the front hand sink. Bucket removed during the inspection. COMPLETE THE FOLLOWING:1. Do not store anything in the sink, so that food handlers have unobstructed access to the hand sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There was a significant buildup of burnt debris on the hood vent filters.COMPLETE THE FOLLOWING:1. Clean the filters as often as necessary to maintain them in a visibly clean condition to prevent a fire hazard and protect the food area from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. General cleaning of the facility needs to be done. Areas include:- Hard to reach spaces under cooking equipment and along the back wall. - Tiles behind grill.Please clean these areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of some food items in the hot holding unit were measured to be 50-55C. The operator increased the hot holding unit temperature, reheated the food items in a pan on the stove, and moved them back to the hot holding unit. Please ensure all food items are held at or above 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel in the front hand sink paper towel dispenser. Please obtain paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning of the facility needs to be done. Some areas include but are not limited to the floors, hard to reach spaces in back, grill area and tiles behind grill, and food preparation surfacesPlease clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is significant grease build up on the tiles behind the grill. Please thoroughly clean this area.
- 23. Is the facility maintained in a clean and sanitary condition?
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