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Moon House Restaurant

5009 1 Street W Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

Moon House Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on March 11, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on March 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing to be completed on noted dry storage shelving, lower line shelving and table.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above vegetables in the walk-in cooler while defrosting. Ensure raw meats are placed on lower shelves to prevent cross-contamination.**Corrected during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to have expired.**Please obtain new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Walk-in cooler vents with dust accumulation - Under the lower shelves around the walk-in cooler - Inside edges of the prep cooler**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing to be completed on noted dry storage shelving, lower line shelving and table.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher chlorine concentration showing only about 50 ppm.100-200 ppm requried as a minimum..
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing to be completed on noted dry storage shelving, lower line shelving and table.
  4. Monitoring Inspection

    0 infractions

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