Skip to content
Loading map…

Roadhouse - Food

5128 Highway 646 Lindbergh AB T0A 1A0 · Food - General

Official record from Alberta →

Inspection summary

Roadhouse - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on September 15, 2026, recorded 3 infractions.

None of the 14 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 14 times across 11 separate inspections, most recently on September 15, 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?

  • 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 9 times across 8 separate inspections, most recently on September 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 27, 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 once on January 13, 2026. 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.

14 inspections

  1. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC Test strips were unavailable.Ensure you have QAAC test strips to verify sanitizer concentration.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025*Repeated violation - 20/02/2026
    • 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?
      • Pest control records were unavailable.Ensure pest monitoring is conducted and documented monthly to help prevent pest activity and maintain proper records.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC Test strips were unavailable.Ensure you have QAAC test strips to verify sanitizer concentration.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025*Repeated violation - 20/02/2026
    • 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?
      • Pest control records were unavailable.Ensure pest monitoring is conducted and documented monthly to help prevent pest activity and maintain proper records.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was at 0ppm QAC.A new sanitizer bucket solution was made and 200ppm QAC was achieved.Ensure that sanitizer bucket is at 200ppm QAC for effective sanitization of food prep surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken wings were observed thawing on the food preparation counter at room temperature. The operator confirmed that the wings were being thawed. This is an improper thawing practice, as poultry is a high-risk food and must not be thawed at room temperature due to the risk of bacterial growth.Ensure all high-risk foods are thawed using one of the following approved methods:Cook from frozen immediately, where appropriate.Thaw under continuous cold running potable water.Thaw in a refrigerator maintained at 4°C (40°F) or lower.Thaw in a microwave oven and cook immediately afterward.Discontinue room-temperature thawing of poultry and other high-risk food items immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QAC Test strips were unavailable.Ensure you have QAAC test strips to verify sanitizer concentration.
    • 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?
      • Pest control records were unavailable.Ensure pest monitoring is conducted and documented monthly to help prevent pest activity and maintain proper records.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025*Repeated violation - 20/02/2026
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025*Repeated violation - 20/02/2026
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths noted on food prep table. Ensure that used wiping cloths are returned after use to prevent cross-contamination.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils - knives and spoons, used in the sandwich table were unclean. Please ensure that dirty utensils are returned to the dish washing sink for washing and sanitizing prior to use.
  6. Risk Management Inspection

    1 infraction

    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025*Repeated violation - 11/12/2025
  7. Risk Management Inspection

    2 infractions

    • 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 unavailable.Ensure you have chlorine test strips for monitoring sanitizer concentration.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloth noted on food prep table.Ensure that wiping cloths are returned to sanitizer bucket after use to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw chicken was observed stored on top of the pops in the walk-in cooler. Ensure that raw food chicken is separated to prevent cross contamination.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry. *Repeated violation - 27/01/2025
  9. Risk Management Inspection

    1 infraction

    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry.
  10. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips expired in 2023. Ensure you have valid test strips to determine effective sanitizer concentration.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
  11. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was at 50C. Ensure that hot holding is at 60C and above to prevent microbial contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips expired in 2023. Ensure you have valid test strips to determine effective sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sanitizer solution bucket was in the hand wash sink. Ensure that hand wash sink is accessible at all times to facilitate hand washing practices.
    • 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?
      • Weatherstripping missing at the delivery door at the back of the building. Ensure that this is fixed to prevent pest entry.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
  12. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
  13. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.This has not been fixed - repeated violation 14th Nov 2023
  14. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Smoke alarms not installed in the kitchen area. Ensure smoke alarms are installed to prevent fire hazard.Several electrical sockets (5) noted without cover. Ensure that covers are fixed to prevent electrical hazard.
    • 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?
      • Food Handling Permit not displayed. Ensure you have your food handling permit displayed at a conspicuous place for public view.
Own this business? Add a badge to your website