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Raymond's Restaurant

2309 20 Avenue Nanton AB T0L 1R0 · Food - General

Official record from Alberta →

Inspection summary

Raymond's Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 17, 2025. The most recent inspection, on August 5, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 July 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 17, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No bleach sanitizing solution present in the back kitchen area for food contact surfaces* Please ensure bleach solution at a minimum of 100ppm is present for sanitizing food contact surfaces. The mixing ratio is as follows:mix 1/2 teaspoon (2.5 mL) of bleach per 1 liter (4 cups) of water, or 2 teaspoons (10 mL) per 1 gallon of water
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/17. Clean the following areas:- Under the cookline. - Ventilation canopy.

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