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Norm's Roadhouse

5715 51 Street Grimshaw AB T0H 1W0 · Food - General

Official record from Alberta →

Inspection summary

Norm's Roadhouse has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on July 7, 2026, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on July 7, 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?

  • 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 8, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 7 separate inspections, most recently on July 7, 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 3 times across 3 separate inspections, most recently on July 7, 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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • The loading door sill plate has a dent in it that is creating a gap under the door that could allow for pest entry. Repair the sill to remove the gap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The walk in freezer has an extension cord running through the door for power. This is causing the door and interior to have a build up of ice. Extension cords are not acceptable long term solutions for electrical needs as it will create a fire hazard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Renovations ongoing in the back storage area. Ensure all bare wood is sealed so it is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine in the back requires cleaning.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There has been some improvement in this area however cleaning under and behind equipment is still needed.
  3. Monitoring Inspection

    4 infractions

    • 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?
      • Pest control records are not available on site for review by the executive officer.There are gaps in the storeroom door that may allow for pest entry. Repair the door.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The fire suppression system is overdue for inspection. Fire Suppression systems must be inspected every 6 months in a commercial kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the drive thru area, walk in area, in and outside of the cooler, is in need of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There has been some improvement in this area however cleaning the ice machine in the back requires cleaning. The ceilings require cleaning. The operator indicated that someone was contracted to do this work this week.
  4. Risk Management Inspection

    2 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?
      • Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair. Both repairs are in progress.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained consistently. The last record filled out at the time of inspection was Jan 24, 2024. Regularly record cleaning and sanitation efforts.
  5. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was noted during the last inspection that there was a slight issue with the hot water supply at the handsink. Employees indicated that they have to turn on the water supply below the sink to get hot water but there were repairs in progress. As hot water was available and it was seen as a temporary event it was not noted in the report. During the inspection today it was observed that an employee was washing hands in the handsink without turning the hot water on. This is not acceptable. The employee was asked to turn on the hot water and rewash their hands and they complied. The issues with the hot water supply to the handsink must be corrected as soon as possible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair. Both repairs are in progress.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained consistently. The last record filled out at the time of inspection was Jan 24, 2024. Regularly record cleaning and sanitation efforts.
  6. Risk Management Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cooked ground meat left on the counter was measured to be 19.8C. Chef indicated that he did not know how long it had been there as it was there at the start of his shift. Discarded by chef during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and paper cups used as scoops are left in bulk product. Ensure scoops are stored in a manner where they are not in contact with bulk product and protected from contamination. This is still occuring. Ensure scoops are not stored in bulk products.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Fire Suppression System had deficiencies noted in October 2023. Have these deficiencies corrected.Operator indicated maintenance is scheduled for Feb 13 to correct these deficiencies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair. Both repairs are in progress.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried food debris was noted on the meat slicer. The meat slicer must be dismantled and cleaned after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained consistently. The last record filled out at the time of inspection was Jan 24, 2024. Regularly record cleaning and sanitation efforts.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops and paper cups used as scoops are left in bulk product. Ensure scoops are stored in a manner where they are not in contact with bulk product and protected from contamination. Food is stored directly on the floor in the walk in freezer. Ensure food is stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Juices stored in the beer cooler are above 4C. All juices moved during inspection. Remove the paper/cardboard ling the shelves. Monitor temperature, repair if required. Once a temperature of 4C can be maintained then it can be used for juice again.
    • 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?
      • Gap in storeroom door is still evident. Seal the gap to prevent pest entry.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Fire Suppression System had deficiencies noted in October 2023. Have these deficiencies corrected.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair work is in progress on walls behind dish pit. Flooring in the walk in area, in and outside of the cooler, is in need of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried food debris was noted on the meat slicer. The meat slicer must be dismantled and cleaned after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required, in particular under and behind equipment. There has been some improvement in this area however cleaning under equipment and walls require attention. A cleaning schedule is not maintained. Develop and maintain a cleaning and sanitation program.

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