Parklane Restaurant
780 7 Street SW Medicine Hat AB T1A 4L2 · Food - General
Inspection summary
Parklane Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on November 4, 2025, recorded 1 infraction.
2 of 13 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 and Pests.
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 5 times across 5 separate inspections, most recently on August 19, 2025. 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 once on June 9, 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?
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 8 times across 6 separate inspections, most recently on November 4, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 4 times across 4 separate inspections, most recently on June 9, 2025. For example:
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?
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 October 7, 2025. 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.
13 inspections
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser at the hand sink is empty; paper towels are also not supplied. Supplies are immediately replenished.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some food items, in containers, are being kept directly on the floor in the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor areas under the grill and other cooking equipment are very dirty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- The dishwasher is currently not dispensing sanitizer. Additionally, it was observed that the dish liquid is not being properly dispensed potentially due to the dispensing tube not being connected inside the unit. As a result, the dish liquid flowed along the tube, hardened, and formed a small puddle on the floor.The operator was asked to wash and sanitize dishes manually using the 2-sink method until the dishwasher is repaired. The AHS 2-sink method poster was provided to the operator.Please ensure the dishwasher is repaired and the hardened dish liquid is cleaned.July 17, 2025 update:The operator stated that the dishwasher had been serviced. The dishwashing liquid appears to be dispensing correctly, as bubbles were observed at the end of the cycle. However, the sanitizer is still not dispensing. This may be due to the sanitizer tube not being connected.August 19, 2025 update:The dishwasher is not dispensing sanitizer. The operator attempted to reconnect the sanitizer tube, but the issue persisted. The operator will contact the landlord to address this issue. In the meantime, dishes and utensils are washed and sanitized manually.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- The dishwasher is currently not dispensing sanitizer. Additionally, it was observed that the dish liquid is not being properly dispensed potentially due to the dispensing tube not being connected inside the unit. As a result, the dish liquid flowed along the tube, hardened, and formed a small puddle on the floor.The operator was asked to wash and sanitize dishes manually using the 2-sink method until the dishwasher is repaired. The AHS 2-sink method poster was provided to the operator.Please ensure the dishwasher is repaired and the hardened dish liquid is cleaned.July 17, 2025 update:The operator stated that the dishwasher had been serviced. The dishwashing liquid appears to be dispensing correctly, as bubbles were observed at the end of the cycle. However, the sanitizer is still not dispensing. This may be due to the sanitizer tube not being connected.The operator was asked to sanitize dishes manually. AHS dishwashing poster was provided to the operator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- The dishwasher is currently not dispensing sanitizer. Additionally, it was observed that the dish liquid is not being properly dispensed potentially due to the dispensing tube not being connected inside the unit. As a result, the dish liquid flowed along the tube, hardened, and formed a small puddle on the floor.The operator was asked to wash and sanitize dishes manually using the 2-sink method until the dishwasher is repaired. The AHS 2-sink method poster was provided to the operator.Please ensure the dishwasher is repaired and the hardened dish liquid is cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is currently not dispensing sanitizer. Additionally, it was observed that the dish liquid is not being properly dispensed potentially due to the dispensing tube not being connected inside the unit. As a result, the dish liquid flowed along the tube, hardened, and formed a small puddle on the floor.The operator was asked to wash and sanitize dishes manually using the 2-sink method until the dishwasher is repaired. The AHS 2-sink method poster was provided to the operator.Please ensure the dishwasher is repaired and the hardened dish liquid is cleaned.
- 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 facility back door was left open, creating a potential entry point for pests. The operator closed the door promptly.The AHS pest management checklist template was provided to the operator.
- 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 permit on display was expired on June 30, 2024. Please ensure the current permit is displayed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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?
- There was not a valid food handling permit on display. Please ensure that there is a valid food handling permit on display in an area easily visible to patrons.
- 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?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Items in the freezer were being stored in garbage bags.Please ensure that all food is stored in food-grade containers to prevent leaching or cross-contamination of food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of bulk sugar were being stored near the back door in close proximity to non-food related items such as sidewalk salt. Please ensure that all food is stored separately from non-food related items to prevent cross-contamination from occurring.
- 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?
- There was not a valid food handling permit on display. Please ensure that there is a valid food handling permit on display in an area easily visible to patrons.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Multiple items in the freezer were being stored in garbage bags.Please ensure that all food is stored in food-grade containers to prevent leaching or cross-contamination of food items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of bulk sugar were being stored near the back door in close proximity to non-food related items such as sidewalk salt. Please ensure that all food is stored separately from non-food related items to prevent cross-contamination from occurring.
- 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?
- There was not a valid food handling permit on display. Please ensure that there is a valid food handling permit on display in an area easily visible to patrons.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The operator is Food Safety Certified in Saskatchewan but not Alberta.Action: submit valid Food Safe certificate by Feb 1 2024
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips not availableAction: obtain test strips for sanitizer
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Excess accumulation of empty cardboard boxes are a potential pest harborage.Action: discard excess empty boxes and unused equipment to facilitate pest monitoring and daily cleaning
- 20. Do food handlers at the facility have adequate food safety training?
- The operator is Food Safety Certified in Saskatchewan but not Alberta.Action: submit valid Food Safe certificate by Feb 1 2024
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas around cupboard door handles and cooler handles are visibly uncleanAction: Thoroughly clean and sanitized high touch surfaces including push-open doors and door handles
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?