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Montana's BBQ & Bar

119 15 Avenue W Brooks AB T1R 0V5 · Food - General

Official record from Alberta →

Inspection summary

Montana's BBQ & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 28, 2025. The most recent inspection, on July 22, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 15, 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 once on July 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 3 separate inspections, most recently on July 15, 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken stored in the cooler beneath the grill was measured at temperatures between 5.3°C and 6.2°C.* Refrigerate chicken at 4°C or below and ensure proper refrigeration temperatures are maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tile where the walls meet at a corner near the kitchen entrance hand sink is missing.* Replace the missing baseboard tile to facilitate effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Surrounding wall area of sauce dispenser with sauce spills.- Exterior surfaces of large white food containers with grime buildup.- Syrup spill and black residue on the floor and baseboard of the storage room.* Thoroughly clean the indicated areas and ensure they are maintained in a sanitary condition.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer concentration in two of the cleaning cloth pails was measured at 100 ppm. The operator promptly prepared fresh sanitizer solutions with a quats concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grilled chicken strips stored in a shallow insert in the preparation cooler were measured at 12.2°C. The operator discarded the grilled chicken strips during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tile where the walls meet at a corner near the kitchen entrance hand sink is missing.* Replace the missing baseboard tile to facilitate effective cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Wall, floor, and surfaces beneath the dishwasher with soot/charcoal.- Sauce dispenser and surrounding wall area with sauce spills.- Exterior surfaces of large white food containers with grime buildup.- Inside of the table-mounted can opener with food debris.- Syrup spill and black residue on the floor of the storage room.* Thoroughly clean the indicated areas and ensure they are maintained in a sanitary condition.
  4. Initial 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?
      • Baseboard tile where the walls meet at a corner near the kitchen entrance hand sink is missing, and there is a small gap where the wall and baseboard tile meet. Owner committed to completing a repair upon official ownership.

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