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Resolve Bar & Grill

5 - 5009 Parkwood Road Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Resolve Bar & Grill has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on May 1, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 times across 5 separate inspections, most recently on November 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 17 times across 10 separate inspections, most recently on May 1, 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?

  • 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 once on March 12, 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?

  • 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 October 18, 2023. 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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is degrading. Needs repairs.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor is degrading. Needs repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Require cleaning in the following areas:Spill under bar area.Under and around ice machine.Back of food preparation coolers.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Using wipe cloths that are not stored in sanitizer solution. If using wipe cloths, they must be stored in sanitizer solution. Can use available spray bottles, but then wipe cloths are single use before cleaning. Changed.Measured 200ppm QUATs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Male bathroom hand towel dispenser not working properly.Repair. 2. Floor is not smooth and impermeable. Need a long to plan to repair floor to make it easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spill under deep fryer needs cleaning.Hoses under bar pop dispenser needs cleaning.Ceiling cleaned.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2. Floor is not smooth and impermeable. Need a long to plan to repair floor to make it easily washable.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 200ppm QUATs sanitizer spray.1. Dirty wipe cloths stored out of solution. Place in bucket of sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2. Floor is not smooth and impermeable. Need a long to plan to repair floor to make it easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several dirty areas including ceiling, under bar, in staff washroom, in mop sink and in other hard to reach areas. Clean.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2. Floor is not smooth and impermeable. Need a long to plan to repair floor to make it easily washable.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wipe cloths not stored in sanitizer solution.Bucket of 200ppm QUATs solution made for wipe cloths.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Require test strips for QUATs sanitizer spray.
    • 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?
      • Expired permit posted.Please post current permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Missing light covers for above fluorescent lights in kitchen. Please install covers or fluorescent light sleeves. 2. Floor is not smooth and impermeable. Need a long to plan to repair floor to make it easily washable.
  8. Risk Management Inspection

    0 infractions

  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?
      • The concentration in the quats spray bottles was above 500ppm. Quats should be at 200ppm or as per manufacturers' instructions. Sept 23/24: this issue appears to be ongoing.Please have the dispenser adjusted or repaired so that it dispenses quats at 200ppm. In the meantime, staff can add water to the solution to dilute it down.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen Walk-in Cooler: 4.1CBar Walk-in Cooler: 3.1CTrue Freezers: -10C; -13CBar Cooler: 3.6CMagic Chef: 3.2CDanby Mini Cooler: 6.1C (only canned pop and red bulls are stored here)Prep cooler near the walk-in: 2.6CPrep cooler near the back door: 14.8CThe prep cooler near the back door is too warm. Coolers must be at 4C or less to reduce the risk of bacterial growth in foods. Please adjust or repair this unit so that it can maintain the right temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the laundry sink in the janitorial room has a hole in it where the plumbing for the taps comes out. Please seal up this hole and finish the wall so that it is smooth, water resistant and easy to clean.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration in the quats spray bottles was above 500ppm. Quats should be at 200ppm or as per manufacturers' instructions. Please have the dispenser adjusted or repaired so that it dispenses quats at 200ppm. In the meantime, staff can add water to the solution to dilute it down.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood was professionally cleaned in June 2023. The filters were clean and in good shape. The floor under the fryers is very rough and is starting to accumulate grease. This area of the floor needs to be refinished so that it is smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the laundry sink in the janitorial room has a hole in it where the plumbing for the taps comes out. Please seal up this hole and finish the wall so that it is smooth, water resistant and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease building up under the fryers. This poses a fire hazard and can attract pests to the area. Please clean the floor under the fryers. The cook indicated that this work will be completed on Sunday.
  12. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood was professionally cleaned in June 2023. The filters were clean and in good shape. The floor under the fryers is very rough and is starting to accumulate grease. This area of the floor needs to be refinished so that it is smooth and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall behind the laundry sink in the janitorial room has a hole in it where the plumbing for the taps comes out. Please seal up this hole and finish the wall so that it is smooth, water resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Overall, equipment was clean and well maintained. Items such as the french fry maker or meat slicer are taken apart and cleaned after use.The covers on the bar walk-in cooler condenser fan are becoming dusty. Dusty motes can be blown off onto foods, equipment and containers and can cause a contamination concern. Please wipe down the covers regularly. This was corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is grease building up under the fryers. This poses a fire hazard and can attract pests to the area. Please clean the floor under the fryers. The cook indicated that this work will be completed on Sunday.

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