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Outlaws Grill & Swamp Donkey's Pub

250 Main Avenue Sundre AB · Food - General

Official record from Alberta →

Inspection summary

Outlaws Grill & Swamp Donkey's Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 28, 2024. The most recent inspection, on November 14, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 7 times across 4 separate inspections, most recently on November 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 28, 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was too high. The chlorine sanitizer that observed in a bucket was noted to be bleaching the test strips, a characteristic when the concertation is too high. The kitchen staff was notified, and water was added to the sanitizer bucket. The solution was re-tested and measured to be an appropriate level.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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)?
      • 1. There was a chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The dishwasher must produce 100 ppm bleach sanitizer concentration. Repair the dish washer.Until the dishwasher is repaired, all dishes must be sanitized in a tub of 100ppm bleach solution.The dishwasher is subject to regular maintenance as it is a leased unit.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Originally Cited: 28 Aug 20241. There were no test strips for the bleach sanitizer solution. Purchase test strips for bleach.2. There was no surface sanitizer solution made up at the time of the inspection. Sanitizer was made up during the inspection. Ensure surface sanitizer is available when food is being prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Originally Cited: 28 Aug 20241. Test strips for the dishwasher were not available.Purchase bleach test strips.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no test strips for the bleach sanitizer solution. Purchase test strips for bleach.2. There was no surface sanitizer solution made up at the time of the inspection. Sanitizer was made up during the inspection. Ensure surface sanitizer is available when food is being prepared.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sink and chemical sanitizing dishwasher was in place. Bleach sanitizer was measured at 0ppm. The sanitizer line was not fully submerged in the chemical bucket. Test the dishwasher sanitizer regularly to ensure the dishwasher is working properly and sanitizer levels are maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips for the dishwasher were not available.Purchase bleach test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The fries cutter was very dirty and needed a thorough cleaning. Make sure the fries cutter is cleaned daily after use.

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