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Outback Country Kitchen

3 - 108 Centre Street Duchess AB T0J 0Z0 · Food - General

Official record from Alberta →

Inspection summary

Outback Country Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 12, 2024. The most recent inspection, on August 21, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 16 times across 7 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 7 separate inspections, most recently on August 21, 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?

  • 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 4 times across 4 separate inspections, most recently on December 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 6 separate inspections, most recently on April 23, 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?

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. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not operational. It was serviced and is not working again. Chlorine sanitizer not detected.* Repair mechanical dishwasher.* Implement sanitizing using the compartment sink immersing dishes in bleach for 2 minutes.
    • 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?
      • A monthly pest control inspection is not completed.
  2. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not operational. * Repair mechanical dishwasher.
    • 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 are not available.
    • 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?
      • A monthly pest control inspection is not completed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The current food handling permit is not displayed.* Post the food handling permit in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fry cutter is mounted on a board on the wall that is cracked, chipped and exposing particle board which is moisture absorbent and not cleanable. *Replace fry cutter mount on wall to be a smooth, cleanable finish.
  3. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not operational. * Repair mechanical dishwasher.
    • 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 are not available.
    • 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?
      • A monthly pest control inspection is not completed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The current food handling permit is not displayed.* Post the food handling permit in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fry cutter is mounted on a board on the wall that is cracked, chipped and exposing particle board which is moisture absorbent and not cleanable. *Replace fry cutter mount on wall to be a smooth, cleanable finish.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A box of potatoes is stored on the floor next to the bathroom. A raw steak was stored among cooked roast beef and sandwhich meat in the fridge drawer. * Keep food elevated off the floor and covered to protect from contamination.* Raw meat must be stored separately from ready-to-eat food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle is not labelled. * Label chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not operational. * Repair mechanical dishwasher.* The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water).
    • 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 are not available.
    • 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?
      • A monthly pest control inspection is not completed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The current food handling permit is not displayed.* Post the food handling permit in public view.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was needed throughout the food preparation area. Dust is accumulating on the ceiling and behind cooler units. Crumbs are accumulating in between the countertop and edge of the tables. Grease is present between equipment. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth towels that are used repeatedly are to be kept in a sanitizing solution. The sani-bucket is to have a solution of 100 Parts Per Million.The sanitizing solution will need to be changed daily. Launder the cloth towels used daily.Chlorine Test Strips are needed to confirm the sanitizer strength at 100 Parts Per Million at the manual dishwash process and sani-bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher does not function as designed. Sanitizer is to be used at precise levels. The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water; Do not exceed this concentration or a subsequent potable water rinse will be needed).
    • 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 are not available.
    • 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?
      • A monthly pest control inspection is not completed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The operator has been sent his current FOOD HANDLING PERMIT, but he does not have it displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are stored in areas that are not clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was needed throughout the food preparation area. Grease is present between equipment. The exhaust hood needs to be cleaned professionally. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth towels that are used repeatedly are to be kept in a sanitizing solution. The sani-bucket is to have a solution of 100 Parts Per Million.The sanitizing solution will need to be changed daily. Launder the cloth towels used daily.Chlorine Test Strips are needed to confirm the sanitizer strength at 100 Parts Per Million at the manual dishwash process and sani-bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher does not function as designed. Sanitizer is to be used at precise levels. The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water; Do not exceed this concentration or a subsequent potable water rinse will be needed).
    • 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 are not available.
    • 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?
      • A monthly pest control inspection is not completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was needed throughout the food preparation area. Grease is present between equipment. The exhaust hood needs to be cleaned professionally. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth towels that are used repeatedly are to be kept in a sanitizing solution. The sani-bucket is to have a solution of 100 Parts Per Million.The sanitizing solution will need to be changed daily. Launder the cloth towels used daily.Chlorine Test Strips are needed to confirm the sanitizer strength at 100 Parts Per Million at the manual dishwash process and sani-bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not used to check internal temperatures of high risk foods.Thermometers are not in refrigeration or freezer units.Maintaining a temperature log is highly recommended.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher does not function as designed. Sanitizer is to be used at precise levels. The manual dishwash sinks need to be used for dishwashing, rather than the dishwasher, until the dishwasher is repaired. Mark the fill line in the sanitizer sink, determine the volume of water to the fill line and add the appropriate amount of bleach to achieve 100 Parts Per Million concentration (i.e. 1 tablespoon of bleach per gallon of water; Do not exceed this concentration or a subsequent potable water rinse will be needed).
    • 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 are not available.
    • 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?
      • A monthly pest control inspection is not completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was needed throughout the food preparation area. Grease is present between equipment. The exhaust hood needs to be cleaned professionally. Exhaust hood filters need to be cleaned regularly. Clean the grease trap regularly and ensure grease is not leaving the trap. A written cleaning schedule is needed.

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