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Montana's BBQ & Bar 3644

1129 - 116 Grande Boulevard Cochrane AB T4C 2G4 · Food - General

Official record from Alberta →

Inspection summary

Montana's BBQ & Bar 3644 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 10, 2025. The most recent inspection, on September 21, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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 September 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 separate inspections, most recently on September 9, 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 September 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 separate inspections, most recently on August 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat ViolationUsed ice cream scoop was stored in dipper well that is not in operational condition. Keep ice cream scoop either in iced water, or in the freezer in a separate designated container.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Repeat ViolationCondiment container in bar area for beverage preparation was not cold-held with ice bath. Keep all perishable items including cut fruits under 4 degrees Celsius using ice bath for temperature control. Consider obtaining a new condiment container with build-in ice container under food storage compartment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing sink faucet is leaking. Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Repeat ViolationUsed ice cream scoop was stored in dipper well that is not in operational condition. Keep ice cream scoop either in iced water, or in the freezer with ice screen in a separate designated container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice dispenser in the bar area has broken lid. Replace lid.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiment container in bar area for beverage preparation was not cold-held with ice bath. Keep all perishable items including cut fruits under 4 degrees Celsius using ice bath for temperature control. Consider obtaining a new condiment container with build-in ice container under food storage compartment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for hand-washing station in the bar area is not easily accessible. Keep hand-washing station supplied with hot/cold running water, and liquid soap and paper towels in dispensers in close proximity for easy access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwashing sink faucet is leaking. Repair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice scoops for both kitchen and bar ice machines were left on counter. Keep ice scoop in a designated container to protect food contact surface from contamination2. Used ice cream scoop was stored in dipper well that is not in operational condition. Keep ice scoop either in iced water, or in the freezer with ice screen in a separate designated container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice dispenser in the bar area has broken lid. Replace lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted on exhaust hood filter. Clean filter to remove build up.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • One of the sanitizer bottles was not labelled. Corrected during the inspection. Please make sure sanitizer and other chemical bottles are labelled properly with the name of the product in them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the towel dispensers at the hand-washing sink in the kitchen was empty. Operator corrected during the inspection. Please make sure hand-washing sinks are stocked at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required;*Exhaust filters above the grill area - grease accumulation*High touch surfaces, surfaces of paper towel dispensers, soap dispensers, handles of the fridges, coolers at the cook line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the areas is completed:*Exhaust canopy filters - grease built up *Hard to reach areas in the food prep area, and dishwashing area
  5. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Spice containers by the grill were not covered. Corrected by the operator during the inspection. Please make sure spice containers are covered properly when they are not in use.* Measuring utensil used for flour container was not handled scoop. Please make sure handled measuring scoops are provided for bulk food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap dispenser was empty at one of the hand sinks. Corrected during the inspection. Operator placed new soap at the dispenser.*Paper towel dispenser at one of the hand sinks was empty. Corrected during the inspection. Paper towel placed at the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas are required;*Exhaust filters above the grill area - grease accumulation*High touch surfaces, surfaces of paper towel dispensers, soap dispensers, handles of the fridges, coolers at the cook line.

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