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North Central Livestock Clyde

60020 Range Road 253 Clyde AB T0G 0P0 · Food - General

Official record from Alberta →

Inspection summary

North Central Livestock Clyde has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 8, 2024. The most recent inspection, on May 4, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 4, 2025. 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 once on January 13, 2026. 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 January 13, 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy intended for hot holding display in the slow cooker was kept at 46C during inspection. The operator advised that some cold gravy which had been stored in the cooler was added to the hot one in the slow cooker. High risk foods must be reheated quickly to a minimum internal temperature of 74C; then, it can be transferred to the hot holding unit. Slow cookers should not be used for reheating foods.
    • 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?
      • Some mouse droppings were observed on the floor around upright freezer area and also on the floor around the chest freezer area in the storage room. A dead mouse was observed over there as well. Written clean up procedures were provided to the operator during inspection. Mouse droppings and dead mouse must be cleaned up and affected areas must be properly disinfected as well. In addition, foods being stored in the facility must be checked for pest infestation on a regular basis. Affected foods must be disposed of immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under the entire cooking line were observed dirty and the exteriors of the deep fryers were observed greasy. Cleaning must be carried out at the above noted areas on a regular basis.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used to store wiping cloths had both soap and bleach in it. Ensure that only a sanitizing solution be used such as a 100ppm bleach solution as soap could react with sanitizer so that the sanitizer is less effective or ineffective.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice was observed in the upright freezer close to the hand sink area. Ensure that freezers be defrosted on a regular basis such as once a month.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was using the middle sink to sanitize utensils. Since the plug was not working properly and the water couldn't stay in the sink, the deep containers couldn't be immersed into the bleach solution completely. The operator advised that a new plug had been ordered. She was advised that to switch the sinks temporarily. Ensure that all the utensils be completely immersed into a sanitizing solution for at least 2 minutes when being sanitized.
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