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New Frontier Hotel Long Horn Saloon

5221 Highway 12 W Coronation AB T0C 1C0 · Food - General

Official record from Alberta →

Inspection summary

New Frontier Hotel Long Horn Saloon has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on June 2, 2026, recorded 5 infractions.

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

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.

  • 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 3 separate inspections, most recently on June 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 June 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on June 2, 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 2 times on November 19, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 2, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Demand Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • As discussed, please verify the internal cooking temperature of steaks using a digital probe thermometer.The steaks supplied by Provost Packers are labelled "Mechanically Tenderized – Cook to 70°C and flip steak twice." These steaks must not be served rare. Internal temperatures must be verified with a thermometer to ensure the product reaches the manufacturer's recommended cooking temperature.Mechanical (needle) tenderization can transfer bacteria from the surface of the meat into the interior, similar to ground beef. As a result, these products require thorough cooking to reduce the risk of foodborne illness.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was verified to be reaching a satisfactory operating temperature.The glasswasher was found to have an inadequate sanitizer concentration. It was determined that the chemical had lost its effectiveness. The sanitizer was replaced, the dispensing system was primed, and the unit was verified to be operating correctly. Test strips should be used regularly to confirm sanitizer concentration.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The dark ceiling and wall finishes reduce visibility in the bar area. In addition, the black curtain covering the structural support beam leading from the walk in cooler to the bar area presents a potential safety hazard, as the beam is not easily identifiable.Clear visual identification of the beam is required (e.g., high-visibility markings or warning indicators) to reduce the risk of accidental contact and potential injury.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please provide the after-service report for review.The ventilation system was observed to be unclean, and required cleaning appears to be overdue. Please provide verification that the required cleaning has been completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bar and kitchen require a thorough cleaning.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - The facility does not have valid chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer in the facility had an accumulation of food debris. Note: Please ensure that the equipment is taken apart and then cleaned and sanitized to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 19, 2024:-The facility requires thorough cleaning behind the equipment, underneath the equipment and in hard-to-reach areas. The walk-in-cooler of the facility needs to be cleaned and organized.Sep 18, 2023:- Premises requires a thorough cleaning prior to opening. In the process of completing this at the time of inspection. Please send pictures once completed.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Boxes with food were stored on the ground in the walk-in cooler. - Please ensure food boxes are stored 6 inches (15 cm) from the ground.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - The facility does not have valid chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Please ensure handwashing sinks are equipped with soap, paper towels, hot and cold running water at all times.
    • 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 floor in the walk-in-cooler is in disrepair. - The ceiling of the kitchen area is in disrepair. - The ventilation system has accumulation of dust and debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The meat slicer in the facility had an accumulation of food debris. Note: Please ensure that the equipment is taken apart and then cleaned and sanitized to remove the accumulation of debris. Please follow the manufacturer's instructions for effective cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Nov 19, 2024:-The facility requires thorough cleaning behind the equipment, underneath the equipment and in hard-to-reach areas. The walk-in-cooler of the facility needs to be cleaned and organized.Sep 18, 2023:- Premises requires a thorough cleaning prior to opening. In the process of completing this at the time of inspection. Please send pictures once completed.
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