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Montana's 3040

400 - 3292 Dunmore Road SE Medicine Hat AB T1B 2R4 · Food - General

Official record from Alberta →

Inspection summary

Montana's 3040 has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 29, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 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 2 times across 2 separate inspections, most recently on July 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 10 separate inspections, most recently on September 29, 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?

  • 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 4 separate inspections, most recently on September 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on July 15, 2024. 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.

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 piece of tile missing underneath the dish pish has been covered.There is a section of damaged dry wall in the mechanical room due to a recent leak, the leak has since been fixed.There is a large section of missing drywall opposite the staff washrooms and office; repairs are delayed due to a pending insurance claim.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few bulk food containers were not equipped with a lid and had to-go containers, which were being used as scoops, left in the bulk foods. The operator got lids for the container and removed the scoops.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A tile is missing along the wall-floor joint on the wall underneath the dish pit.There is a section of damaged dry wall in the mechanical room due to a recent leak, the leak has since been fixed.There is a large section of missing drywall opposite the staff washrooms and office; repairs are delayed due to a pending insurance claim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dirt/grime underneath the dishwashing area on the floor, wall, and on equipment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some grime/debris buildup in some of the hard-to-reach areas such as underneath the 3-compartment sinks, underneath the pop bibs, underneath the bar and server ice wells.
  5. Monitoring Inspection

    2 infractions

    • 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 soap in the men's staff washroom. The operator promptly replaced the soap dispenser cartridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some debris buildup in the hand sink and adjacent backsplash beside the dish pit.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 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?
      • There are damaged floor/wall tiles in the kitchen area underneath the deep fryers and underneath the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup mainly underneath/behind the grill/fryer station.The hood canopy is getting regular cleaning.
  8. Monitoring Inspection

    2 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?
      • There are damaged floor/wall tiles in the kitchen area underneath the deep fryers and underneath the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is debris buildup mainly underneath/behind the grill/fryer station, underneath prep coolers, and in the hood canopy.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of debris on the ventilation filters in the hood canopy. The operator promptly began removing them in sections for cleaning.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold holding unit for the salsa was at 7 degrees Celsius. The operator changed the ice underneath the cold holding unit.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washroom's soap dispenser was in disrepair. The operator installed a new one promptly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was placed directly on the top of the icemaking machine. When told, the operator placed it in its designated container promptly.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood canopy along the main cooking line has a build-up of debris and requires cleaning.
  12. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left inside bulk food containers with the handles touching the food. The scoops were promptly removed by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coleslaw and sauces on the server side of the main line measured > 4°C; they were promptly moved to a food prep cooler by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hood canopy along the main cooking line has a build-up of debris and requires cleaning.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light covers are missing in food preparation area. Replacements have been ordered.

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