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Roustabout's Restaurant & Bar - Restaurant

10115 88 Avenue Fort Saskatchewan AB T8L 4K1 · Food - General

Official record from Alberta →

Inspection summary

Roustabout's Restaurant & Bar - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on July 23, 2025, recorded 4 infractions.

None of the 7 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on November 17, 2023. 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?

  • 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 11 times across 6 separate inspections, most recently on July 23, 2025. 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?

  • 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 11 times across 7 separate inspections, most recently on July 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 2 separate inspections, most recently on November 17, 2023. 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?

  • 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 July 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 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 inside bulk food items. Bowls were removed once noted. Use a scoop with a handle and store in a way that prevents bulk foods from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring under dishwasher in disrepair. Pieces of what appears to be vinyl flooring were missing. Water accumulating under the flooring was observed.
    • 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 of the meat slicer.This was cleaned and sanitized once noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.***Ongoing violation. It appears that plans to replace cooler are in place.
  2. Risk Management 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?
      • Flooring under dishwasher in disrepair. Pieces of what appears to be vinyl flooring were missing. Water accumulating under the flooring was observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt out lights were observed. One light cover was observed to be in disrepair. Ensure lights are fixed/replaced to ensure adequate lighting and food protection,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.***Ongoing violation. It appears that plans to replace cooler are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was observed to be leaking. Pooling water was observed under the dishwasher. Ensure all equipment is maintained in good repair.
  3. Risk Management 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?
      • Flooring under dishwasher in disrepair. Pieces of what appears to be vinyl flooring were missing. Water accumulating under the flooring was observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Burnt out lights were observed. One light cover was observed to be in disrepair. Ensure lights are fixed/replaced to ensure adequate lighting and food protection,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.***Ongoing violation. It appears that plans to replace cooler are in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was observed to be leaking. Pooling water was observed under the dishwasher. Ensure all equipment is maintained in good repair.
  4. Monitoring Inspection

    3 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?
      • Flooring under dishwasher in disrepair. Pieces of what appears to be vinyl flooring were missing. Water accumulating under the flooring was observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was observed to be leaking. Pooling water was observed under the dishwasher. Ensure all equipment is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.December 12- Ongoing violation. It appears that plans to replace cooler are in place.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.
  6. Monitoring Inspection

    6 infractions

    • 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?
      • Quat sanitizer and chlorine sanitizer for the dishwasher are not being montiored.Ensure sanitizer concentrations are monitored and recorded at the beginning of the day.
    • 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?
      • REPEAT ***Weatherstripping was noted to be in disrepair. Gaps between the door bottom door frame and door were noted. Ensure the exit door is vermin proofed.
    • 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 was not posted/ available in the facility.Ensure a valid food handling permit is posted at a visible location at all times.
    • 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 light bulbs in the back kitchen ceiling are missing covers.Ensure light covers are provided or change bulbs to shatter proof lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The following areas were not in sanitary condition;1. The top of the dishwasher2. Outside the ice machine3. Behind the prep lineEnsure the indicated areas are cleaned and maintained in sanitary conditions at all times. Cleaning records should also be maintained.
  7. Monitoring Inspection

    8 infractions

    • 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?
      • Quat sanitizer and chlorine sanitizer for the dishwasher are not being montiored.Ensure sanitizer concentrations are monitored and recorded at the beginning of the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Most of the handwashing sinks had no soap or paper towel in the dispenser,observed in the kitchen and bar area.- Soap provided was in an unacceptable container.Ensure sink is fully equipped with soap and paper towels and these supplies should be in a dispenser.-
    • 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?
      • REPEAT ***Weatherstripping was noted to be in disrepair. Gaps between the door bottom door frame and door were noted. Ensure the exit door is vermin proofed.
    • 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 was not posted/ available in the facility.Ensure a valid food handling permit is posted at a visible location at all times.
    • 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 system was due for professional cleaning in August 2022.Ensure ventilation hood is professionally serviced /cleaned.
    • 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 light bulbs in the back kitchen ceiling are missing covers.Ensure light covers are provided or change bulbs to shatter proof lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the prep cooler on the prep line was in disrepair. Food was stored in ice buckets in the prep cooler top layer. Temperature was satisfactory.Ensure the temperature of the food is monitored and recorded after every 2 hours until cooler is replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The following areas were not in sanitary condition;1. The top of the dishwasher2. Outside the ice machine3. The can opener4. Behind the preplineEnsure the indicated areas are cleaned and maintained in sanitary conditions at all times. Cleaning records should also be maintained.
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