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Ribeye Butcher Shop

630 - 205 Festival Way Sherwood Park AB T8A 3W7 · Food - General

Official record from Alberta →

Inspection summary

Ribeye Butcher Shop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on August 12, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on August 12, 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 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 30, 2026. 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 3 times across 2 separate inspections, most recently on January 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on January 20, 2025. 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soda cooler reading between 11-17 degrees, Higher risk foods moved to nearby cooler until repaired.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the sanitizing spray bottle was measured at greater than 400 ppm. The operator was advised to dilute the sanitizer to achieve the recommended concentration. The operator complied during the inspection, and the sanitizer was re-tested and measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad display cooler was measured at 8.3°C. Various ready-to-eat salads, including food items containing cooked meats, were observed stored in the cooler. The cooler display temperature was also observed to be above 8°C.The operator advised that the cooler periodically requires defrosting and indicated that the temperature would likely return to acceptable levels following defrosting. The operator was advised that potentially hazardous foods must be maintained at 4°C or below and that the unit must consistently achieve and maintain this temperature. The operator was instructed to monitor the unit after defrosting and contact maintenance personnel if the cooler is unable to maintain 4°C or below. In the interim, potentially hazardous foods were to be relocated to adjacent refrigeration units that were verified to be operating at below 4°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mayonnaise being used during salad preparation was measured at 6.8°C in a bulk container at the preparation area. To reduce the potential for temperature abuse, the operator was advised to portion smaller quantities as needed and keep the container in an ice bath while in use.
    • 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?
      • No pest control documents were provided to review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the facility.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of chili turkey soup in a hot holding unit was measured to be at 30 degrees C. The staff advised that the precooked soup was moved from the cooler to the hot holding unit (about an hour before inspection time). The staff was advised to remove the soup from the hot holding and quickly reheat up to 74 degrees C before placing it back inside the hot holding unit.Please note that previously cooked food must be quickly reheated before being placed inside a hot holding unit and temperature maintained above 60 degrees C. Do not place cold precooked high-risk food inside hot holding units.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly inside bulk food items. - Use a scoop with a handle and store in a way that protects bulk food from contamination. 2, Boxes of salt, potatoes, and buns were stored directly on the floor.Ensure foods, even in boxes, are stored at lease 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A single use plastic cup was being used as a scoop.Single use items are to be used once and then discarded. They cannot be re-used or cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The manufacturer's shipping plastic is present on the stand-alone freezer in the grilling area. Remove the plastic so that the surface is smooth, impervious to moisture and easy to clean.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used to bring in food from caterer is not constructed of food grade material. Ensure that all utensils, equipment, and containers are constructed of food grade material.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available for testing bleach concentration used on cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the back guard and back blade of meat slicer.Ensure that the back of the meat slicer is thoroughly cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat thawing in cold water. Discussed that the water must be cold running water. Operator corrected this during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of food debris in hard to reach corners on floors. Please ensure to get in behind equipment to remove debris more regularly.

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