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Road House Pub & Grill

3415 Caxton Street Whitecourt AB T7S 1N8 · Food - General

Official record from Alberta →

Inspection summary

Road House Pub & Grill has been inspected 15 times by Alberta Health Services (Environmental Public Health) since June 18, 2025. The most recent inspection, on October 8, 2026, recorded 2 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 13 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 8 times across 3 separate inspections, most recently on October 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 30, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 5 separate inspections, most recently on June 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 5, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 June 18, 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.

15 inspections

  1. Risk Management Inspection

    2 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 sanitizer container was found empty. A new sanitizer container was connected; however, the pump appeared to be malfunctioning and was bouncing during operation. The sanitizer was not being pulled through the line and was not reaching the dishwasher as intended, preventing the unit from properly dispensing sanitizer. Staff were consulted on how to add chlorine directly into the distribution system bypassing the pump. Owner stated that the chemical supplier/manufacturer will be contacted to inspect and repair the pump. Staff will continue to monitor sanitizer levels and ensure proper sanitizer concentration is maintained until the issue is corrected. 2-weeks will be given until the next follow up-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine chemical test strips were observed to have mold growth and in poor physical condition. Operator discarded the testing strips will order new ones. 2-weeks will be given to accommodate for delivery times.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A re-inspection was completed. The operators had made an attempt to clean the meat slicer and was visibly less contaminated than previously observed. However, some organic material remained behind the gauge plate and remains to be thoroughly cleaned and sanitized. Please complete this task.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer container was found empty. A new sanitizer container was connected; however, the pump appeared to be malfunctioning and was bouncing during operation. The sanitizer was not being pulled through the line and was not reaching the dishwasher as intended, preventing the unit from properly dispensing sanitizer. Staff were consulted on how to add chlorine directly into the distribution system bypassing the pump. Owner stated that the chemical supplier/manufacturer will be contacted to inspect and repair the pump. Staff will continue to monitor sanitizer levels and ensure proper sanitizer concentration is maintained until the issue is corrected. 2-weeks will be given until the next follow up-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine chemical test strips were observed to have mold growth and in poor physical condition. Operator discarded the testing strips will order new ones. 2-weeks will be given to accommodate for delivery times.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat slicer was observed with leftover meat and sliced organic material, behind the gauge plate. Operator indicated that the only meat used there was pepperoni for their pizzas. Corrective actions were to stop use and clean the meat slicer the same day. A re-inspection will be conducted within 24 hours to ensure compliance.
    • 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?
      • Meat was observed being stored on a shelf above other items. While the items were not food products, cross-contamination could still be a concern with unwanted drips or leaking of raw food materials. Kitchen manager noted that he will move meats to the lower shelf as soon as cooking activities were completed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer container was found empty. A new sanitizer container was connected; however, the pump appeared to be malfunctioning and was bouncing during operation. The sanitizer was not being pulled through the line and was not reaching the dishwasher as intended, preventing the unit from properly dispensing sanitizer. Staff were consulted on how to add chlorine directly into the distribution system bypassing the pump. Owner stated that the chemical supplier/manufacturer will be contacted to inspect and repair the pump. Staff will continue to monitor sanitizer levels and ensure proper sanitizer concentration is maintained until the issue is corrected. 2-weeks will be given until the next follow up-inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine chemical test strips were observed to have mold growth and in poor physical condition. Operator discarded the testing strips will order new ones. 2-weeks will be given to accommodate for delivery times.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • New deficiency:It was observed that the lounge evaporator is leaking water. Some water has accumulated on the cooler floor. At this time, a plastic bucket has been placed beneath the evaporator drip and the water is contained. The water on the floor shall be removed. Ensure to remove the water from the bucket on a routine basis. Contact a service provider to have the evaporator plumbing repaired.The cooler is still maintaining a safe temperature. Monitor the cooler temperature to ensure it is below four Celsius.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the lounge cooler has broken glass and a liquid spill on the floor under the shelving. Please clean this area now and on a routine basis.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the lounge cooler has broken glass and a liquid spill on the floor under the shelving. Please clean this area now and on a routine basis.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Washrooms located near the facility front entrance have an odor. Ventilation appears to be operating properly. Sanitation pucks present. Water poured in floor drain trap of men's washroom. 1. Ensure water is in the women's floor drain trap.2. Wash and disinfect all surfaces in both washrooms.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remaining violation and an extension granted:Declutter and remove unused and unneeded items from the facility.
  13. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • It was observed that a deli meat log was spoiled. During the inspection the food was disposed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. It was observed that cleaning is required on the fire suppression system pull station and the gas pipe surfaces in this area. 2. Declutter and remove unused and unneeded items from the facility. 3. Remove all cardboard from shelving.
  14. Risk Management Inspection

    0 infractions

  15. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lounge dishwasher did not have sanitizer when detected. Do not use the glasswasher at this time. Lounge reusable ware can be washed and sanitized in the food kitchen low temperature chlorine dishwasher. Please repair the glasswasher.
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