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Montana's BBQ & Bar 3024

10 - 445 St. Albert Trail St. Albert AB T8N 6T9 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters, and inside the hand-washing sink located in the server area. Staff members were also noted to be wiping hands sing cleaning cloths. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or hand washing sinks or use them to wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were noted to be wiping hands using cleaning cloths. Please be advised to wash hands using soap and water and dry them using a disposable paper towel. Please do not use cleaning cloths to wipe hands instead please perform hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Grease and debris buildup was noted on the ceiling, walls, floor, inside and underneath equipment, shelving units, on ventilation system. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please ensure to implement cleaning templates.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A through cleaning and disinfection was not conducted after the sewer backup. Please clean and disinfect the facility thoroughly. A copy of "Reopening Your Food Facility After a Sewage Back up" was provided to the operator during the inspection.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters, and inside the hand-washing sink located in the server area. Staff members were also noted to be wiping hands sing cleaning cloths. Please note that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counters or hand washing sinks or use them to wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were noted to be wiping hands using cleaning cloths. Please be advised to wash hands using soap and water and dry them using a disposable paper towel. Please do not use cleaning cloths to wipe hands instead please perform hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was noted to be empty by the hand-washing sink located in the dishwashing area.The operator stocked the paper towel dispenser during the inspection. The operator was further advised to ensure that all hand washing sinks are fully stocked at all times.
    • 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?
      • Fruit flies were noted in the server area. The glue trap noted in this area was noted to be full. Please replace the glue trap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Grease and debris buildup was noted on the ceiling, walls, floor, inside and underneath equipment, shelving units, on ventilation system. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please ensure to implement cleaning templates.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A through cleaning and disinfection was not conducted after the sewer backup. Please clean and disinfect the facility thoroughly. A copy of "Reopening Your Food Facility After a Sewage Back up" was provided to the operator during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Jan 2026***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled.March 2025***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer in the bucket with cleaning cloths was measured at 50ppm. Checked the sanitizer concentration from the dispenser and observed the manager testing procedures.The sanitizer solution from both of the dispensers was inadequate for sanitizing. The test strips were swished through the solution which provided an inaccurately high reading. Manager was educated on manually adding sanitizer concentrate until the effective 200ppm solution was present. New solutions were made up during the inspection with manual addition of sanitizer concentrate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed the two inserts that were no 60C. The mashed potatoes in a bag were 35C. Discussed that reheating in the hot holding would not be effective as a reheating process since reheating was to reach 74C before being allowed to cool down to 60C for hot holding.The same was true for the white gravy (light orange sauce) that was less then 60C. Both were reheated to over 74C during the inspection before being put back in the hot holding unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Procedures used to check the sanitizer concentration provided inaccurate readings. Education was provided,Standard Instructions for Using Quat Test Strips (Roll Type)1. Prepare the Solution: Mix the quat sanitizer according to the manufacturer’s instructions. Ensure the solution is at room temperature, ideally between 65°F and 75°F.2. Dispense Strip: Tear off a 1- to 2-inch strip of the test paper from the dispenser.3. Dip the Strip: Immerse the test strip into the sanitizing solution. Hold it steady for 10 seconds.Tip: Do not move or shake the strip while it is in the water.Tip: Avoid testing in heavy foam, as it can cause artificially high readings.4. Compare Color: Remove the strip and immediately compare the color of the strip to the color chart provided on the dispenser.5. Evaluate: Match the color to the nearest ppm value. If the concentration is not within the target range (e.g., below 200 ppm), adjust the solution and retest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Jan 2026***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled.March 2025***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Sanitizer in the bucket with cleaning cloths was measured at 50ppm. Checked the sanitizer concentration from the dispenser and it was inadequate for manual sanitizing.
  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?
      • Jan 2026***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled.March 2025***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was an accumulation of dirt/grunge build up on the uncleanable area of the flooring. Ensure the flooring is maintained in a clean and sanitary condition.
  8. Demand 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?
      • Jan 2026***The floor tiles were in the same state as previously noted. There were no loose tiles noted during the inspection. The tiles that were missing previously were still missing. They were working on getting the repairs scheduled.March 2025***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was an accumulation of dirt/grunge build up on the uncleanable area of the flooring. Ensure the flooring is maintained in a clean and sanitary condition.
  9. 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?
      • ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
  10. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***the line cooler was not maintaining 4C or colder. Staff removed and discarded the temperature abused products and started filling the area with ice during the inspection. good temporary measure to protect food safety.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The inserts were being stacked wet and not being given time to dry. Discussed options dishes must be allowed to air dry before being put away.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***the line cooler was not maintaining 4C or colder. Ensure the cooler is properly working and capable of maintaining a temperature of 4C or colder.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer in the bucket with cleaning cloths was measured at <50ppm. Discussed with the manager who replaced the solution. when the new solution was checked, it had a concentration of 200ppm Quat solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was one cooler top that was not maintaining 4C. The temperature was going down by the end of the inspection and the manager was going to be checking for their records shortly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there were creamers being put out at room temperature. Manager directed staff to ensure that there was an ice pack put in the insert.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were inserts that were being stacked and not given time to air dry. Discussed and explained why this was a concern. There was signage posted indicating the inserts were to be dry before being stacked. Discussed ensuring that the bottom inserts have air flow when drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Floor tiles were damaged/missing in places. There were plans in the works to correct. No timeframe for the work to be completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was some buildup of dirt/debris on the non-food contact areas of the bulk storage containers.