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Montana's BBQ & Bar 3017

1720 99 Street NW Edmonton AB T6N 1M5 · Food - General

Official record from Alberta →

Inspection summary

Montana's BBQ & Bar 3017 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 3, 2024. The most recent inspection, on April 28, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 14, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on March 3, 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 6 times across 3 separate inspections, most recently on April 14, 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?

  • 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 5 times across 3 separate inspections, most recently on April 14, 2026. 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

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    10 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink in the back kitchen was not functional. All plumbing must be in good working condition at all times. Staff must be within 10 feet of a working handwashing sink while conducting food preparation.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - mouse droppings and urine were identified in the back area by staff washrooms, and in several areas of the bar. Please clean and disinfect.** - some mouse holes were identified - please close up the mouse holes permanently.
    • 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 in the front customer entrance expired in 2025. Please post a current and valid Food Handling Permit in public view
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - handwashing sink near the dishwashing area was leaking water at the tap. Please repair** - water was leaking under the sink (south service area) inside of the cabinet. Please repair and clean the cupboard
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - canopy ventilation in the kitchen was not functioning properly - PHI could see smoke haze in the kitchen outside of the canopy. The grease in the air was making the PHI cough. Repair immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - staff were storing knives in between the dirty countertops - not permitted at any time. The space between counters cannot be cleaned regularly
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Poor sanitation and a build up of grease and grime was observed on the following items/areas that require thorough cleaning and degreasing which includes but is not limited to: the ventilation canopy, the salamander, the shelf underside of the salamander, the cook equipment, fire suppression, the large pot on the stove, the burners, all pots and pans stored near the salamander, all dishwasher racks, all containers, all container lids, all shelving, the inside of the ice machine, ice machine lid inside and out
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - many scoops, sauce squeeze bottles, containers, etc. were in use for food in poor condition - the sales labels were still attached and were not removed as required before use. All food equipment must be fully cleaned BEFORE using for food processing or food storage. The intact sales labels indicate a lack of proper cleaning before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Poor sanitation and a build up of grease and grime was observed in the following areas that require thorough cleaning and degreasing which includes but is not limited to: ceilings, walls, ceiling diffusers, all walk-in cooler/freezer fan units inside and out, light switches, doors and door edges, cupboard doors in the bar, all interior cabinets in the wait service stations x2
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • ** - the lack of a working handwashing sink was not approved by an AHS plans checker - a facility cannot arbitrarily decide which handwashing sinks to maintain
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer at the bar was tested and found to have an iodine concentration of 0 ppm. This must be corrected to maintain an effective sanitizing concentration of 12.5–25 ppm. Until the issue is resolved, you must use either the main kitchen dishwashing machine or the manual dishwashing process.
    • 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 was not displayed at the time of inspection. The operator was instructed to print and post it in a conspicuous location visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher in the main kitchen has a leak underneath; please ensure this is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and food spills were observed beneath the shelving unit in the walk-in cooler. Please ensure this area is cleaned and maintained regularly.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store or place food related items/food on the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-ensure cook line staff do not overfill the counter cooler inserts with high risk foods. Ensure the high risk foods are stored below the fill line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-dipper well was not functional. Ice cream scoops were stored at room temperature. Scoops cannot be stored at room temperature after use as the milk proteins may grow bacteria. Repair the dipper well the facility was approved with. Until the repairs are complete, store the scoops inside the freezer to prevent bacteria growth. Retrain staff on this procedure.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-more detail cleaning required on walls and ceilings, dishpit in the kitchen

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