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Original T's

401 Main Avenue W Sundre AB T0M 1X0 · Food - General

Official record from Alberta →

Inspection summary

Original T's has been inspected 12 times by Alberta Health Services (Environmental Public Health) since September 20, 2024. The most recent inspection, on September 24, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • 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 4 times across 4 separate inspections, most recently on October 30, 2025. 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?

  • 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 once on January 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 5 separate inspections, most recently on September 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 18, 2024. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A wood 2x4 was being used to support pasta trays over top of the prep-sink. The raw wood was constantly wet and covered in slimy brown-green growth. Use only items that can be effectively cleaned and sanitized. The wood was discarded. A replacement support must be constructed of a material that is smooth, moisture proof and easily cleanable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left inside the bulk food bin under the prep-table. Do not leave scoops in the bulk foods. Scoops must be hung up or stored in a washable container.2. A small bowl was being used as a scoop in a bulk food bin in the dry storage room. Bulk food scoops must be a true scoop with a handle. Do not use bowls as a scoop.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • 1. The facility did not have an ongoing pest control service in place. Pest control and documentation of pest control are required.
  6. Monitoring Inspection

    1 infraction

    • 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?
      • 1. The facility did not have an ongoing pest control service in place. Pest control and documentation of pest control are required.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were being left in bulk food containers. Ensure scoops are not left in bulk foods.2. Bowls are being used as scoops. Bowls should not be used as scoops. Purchase proper scoops for bulk foods.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bottles had 0ppm sanitizer in them. Ensure staff know how to properly fill sanitizer bottles from the correct source. Use test strips to confirm. Sanitizer bottles were refilled during the inspection.Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There were several bags of bulk foods in the storage room that were left open. Ensure bulk food containers / bags are closed or covered when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were being left in bulk food containers. Ensure scoops are not left in bulk foods.2. Bowls are being used as scoops. Bowls should not be used as scoops. Purchase proper scoops for bulk foods.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food containers were stored uncovered in the walk-in cooler. Ensure all foods are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Do not store scoops in the bulk food. Scoops can be hung up or stored in a cleanable container.
    • 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?
      • 1. The facility did not have an ongoing pest control service in place. Institute some kind of pest control and maintain records of pest control activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler equipment had suffered some kind of malfunction that resulted in a large amount of ice buildup on the floor at the back. Remove the ice buildup and discard any foods affected by the leak.
  12. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food containers were stored uncovered in the walk-in cooler. Ensure all foods are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Do not store scoops in the bulk food. Scoops can be hung up or stored in a cleanable container.
    • 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?
      • 1. The facility did not have an ongoing pest control service in place. Institute some kind of pest control and maintain records of pest control activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler equipment had suffered some kind of malfunction that resulted in a large amount of ice buildup on the floor at the back. Remove the ice buildup and discard any foods affected by the leak.

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