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Parkview Restaurant

5027 50 Avenue Lamont AB T0B 2R0 · Food - General

Official record from Alberta →

Inspection summary

Parkview Restaurant has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on August 26, 2026, found no infractions.

7 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on January 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 15, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 4 separate inspections, most recently on July 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 8, 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the sliding door cooler are uncovered and subject to contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chest freezer (the first one visible as you enter the upstairs) was at -8C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving and area around the meat slicer at the back door require cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution were not at 100ppm.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are not being kept in sanitizing solution. After wiping cloths become soiled they need to be laundered or kept in a sanitizing solution to prevent microorganisms from multiplying.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple meat items being thawed at room temperature. Thawing ist to occur in the cooler or sink compartment water bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping block and knives at the block had food residue on it. The chopping block surface and the knives used should be washed and sanitized after each use and not at the end of the day.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Covered raw meat stored above vegetables in a walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs stored at room temperature.Ensure eggs are stored below 8C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required behind chest freezers.By Jan 10th ensure cleaning is completed behind chest freezers.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front sanitizer has almost 0 chlorine. Kitchen one is fine at 100ppm.Make a new solution and use test strips to ensure it is at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliding door cooler was at 8C.Lower and ensure that it is operating at 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mens washroom had no paper towels. Corrected during inspection.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs found in coolers.All food most come from approved sources. Remove all eggs that are uninspected.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The front sanitizer for the customer tables had 0 ppm of chlorine in it.Make up a new solution of 100ppm of chlorine and verify concentration with your test strips.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cutting vegetables on the chopping block without it being completely sanitary. There was dried sauce on the block.After finishing doing preparation and before switching to different food prep activity the block must be cleaned and then sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple items in the display cooler were not covered.All items must be covered to prevent contamination from other products and from things like hair.
  13. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is still cleaning required in the walk in cooler shelves and walls.Ensure this is completed prior to opening on Jan 12, 2023.
  14. Demand Inspection

    0 infractions

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