Skip to content
Loading map…

Montana's BBQ & Bar 3610

6142 Currents Drive NW Edmonton AB T6W 0L7 · Food - General

Official record from Alberta →

Inspection summary

Montana's BBQ & Bar 3610 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 13, 2025. The most recent inspection, on June 29, 2026, recorded 3 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 6 times across 2 separate inspections, most recently on June 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 2, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 30, 2025. 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 2 times across 2 separate inspections, most recently on June 29, 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.

8 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in the cook line were measured at 100 ppm, needs to be at 200 ppm.- Staff prepared 200 ppm quat sanitizer solutions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit (Alto sham) temperature was measured at 55C, needs to be at minimum 60C. - Staff increased the temperature setting on this unit.- Food temperatures in this unit were measured at >60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was stored in the space between the coolers in the cookline. The area has visible food particle accumulation.- The knife was removed and sent for washing and the area will be cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food items past their use-by dates were observed in the walk-in cooler. The operator was instructed to review all food items and discard any that have passed their use-by dates to ensure food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats were measured at 50 ppm in the bar area. The operator replaced it with a fresh sanitizer solution, which measured at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were being left on food prep counters in between uses. Wiping cloths must be returned to the sanitizer solution in between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as a phone, keys, and a beverage cup were observed on food counters. The operator was instructed not to store any personal items in food handling areas. All personal items were removed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer compartment of the three-compartment sink was observed to contain dirty dishes. The operator was instructed to wash the dishes in the wash sink, rinse them thoroughly, and then proceed to the sanitizing step, followed by air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips in the bar area were found expired (EXP: July 1, 2025). The operator replaced them with new test strips valid until March 1, 2028.
  4. Demand Inspection

    3 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?
      • ** - the smoke from the cook equipment (back kitchen) was not being cleared by the canopy system, was drifting into kitchen. Recommend that either the roasting oven be relocated further back under the canopy or the canopy system needs maintenance.
    • 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 odor coming from the grease trap area was overwhelming
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Dust accumulation noted on the dining room area fixtures and large wood ceiling beams.- Cleaning is required** - ceilings, high walls, and floors in hard-to-reach areas require thorough cleaning
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation noted on the dining room area fixtures and large wood ceiling beams.- Cleaning is required
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 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?
      • The plumbing under the dishwasher is leaking.- Requires repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of tongs and a ladle where found stored with the handle in contact with the foods.- Store utensils in such a manner that the handles do not come into contact with the food.Grease accumulation was noted on areas of the shelving above the salad prep cooler, on the deep fryers, under the sauce storage containers located in front of the grill and the order screen touch pads in the cookline area.- Cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted in the floor drains in the cookline area. 2. Ceiling tiles in the kitchen and dishwash area are discolored from grease.- Cleaning is required

Nearby inspected facilities

Own this business? Add a badge to your website