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Montana's BBQ & Bar - Restaurant

100 - 140 Towncrest Road Fort Saskatchewan AB T8L 0G7 · Food - General

Official record from Alberta →

Inspection summary

Montana's BBQ & Bar - Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 29, 2023. The most recent inspection, on June 11, 2026, recorded 1 infraction.

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

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 3 times across 2 separate inspections, most recently on May 21, 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 2 times across 2 separate inspections, most recently on April 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 21, 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?

  • 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 10 times across 5 separate inspections, most recently on June 11, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 29, 2023. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. 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?
      • A strip of flooring was observed to be cracked and in disrepair at the end of the cook line and in the walk-in cooler. Several tiles were also lifted and in disrepair under the fryers. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.The flooring between the walk-in cooler and walk-in freezer is bare concrete. Refinish the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the restaurant around September 2026.
  2. Risk Management 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?
      • A strip of flooring was observed to be cracked and in disrepair at the end of the cook line and in the walk-in cooler. Several tiles were also lifted and in disrepair under the fryers. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.The flooring between the walk-in cooler and walk-in freezer is bare concrete. Refinish the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the restaurant around September 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No lighting was available in the storage area between the walk-in cooler and walk-in freezer. Repair/replace the lighting fixture and ensure there is adequate lighting to faciltate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease build up was observed under the cook line and under food equipment. Deep clean the above mentioned areas.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed to be stored on several counters throughout the facility. The cleaning cloths were moved and stored in sanitizer solutions upon request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired. Obtain new quat test strips.
    • 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?
      • A gap was observed at the bottom of the back door in the kitchen. Replace the weather stripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A strip of flooring was observed to be cracked and in disrepair at the end of the cook line and in the walk-in cooler. Repair/replace the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.The flooring between the walk-in cooler and walk-in freezer is bare concrete. Refinish the flooring such that it is smooth, durable, and impervious to moisture to facilitate ease of cleaning.Renovations are planned for the restaurant around September 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No lighting was available in the storage area between the walk-in cooler and walk-in freezer. Repair/replace the lighting fixture and ensure there is adequate lighting to faciltate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease build up was observed under the cook line and under food equipment. Deep clean the above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Greasy and soiled cardboard was observed being used for storage beside the drinks and sauce cooler. The cardboard was discarded upon request.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hoods above the grill had a build up of grease and food debris. Please clean the hoods and add them to a regular cleaning schedule.2. The fans in the walk-in cooler had an accumulation of dust and debris. Please ensure fans are cleaned out.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigerator at the end of the cook line, measured an ambient temperature of 10 degrees Celsius. Perishable items (cut Vegetables, Open Sauces) were moved to a working cooler. Ensure that refrigerator can maintain a temperature of 4 degrees Celsius or lower prior to use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the prep coolers. This was corrected once noted.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Quat sanitizer was at 50ppm. - Cleaning clothes were found on the counter.Ensure sanitizer solution is changed at regular intervals and cleaning clothes should be stored in sanitizer .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food were observed thawing at room temperature.Some food were put back in the cooler and some were put under running cold water during inspection.Ensure thawing is completed safely using either of these methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Unpleasant smell in the kitchen by the grease trap. Operator indicated the grease trap was missing a seal after professional cleaning.Ensure seal is replaced.
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