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Roy's Place

5008 1 Street W Claresholm AB T0L 0T0 · Food - General

Official record from Alberta →

Inspection summary

Roy's Place has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on March 10, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 August 19, 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 5 times across 5 separate inspections, most recently on February 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on February 24, 2026. 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 August 19, 2024. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were found to be used as scoops without handles. Using bowls as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. Please stop the use and remove all bowls being used as scoops. **Please use scoops with handles stored with handle vertical located when inside product
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup noted on the ventilation hood system above cookline. Ensure the canopy is regularly cleaned to prevent potential contamination and fire hazards**Please clean
  3. Risk Management Inspection

    0 infractions

  4. Demand 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?
      • 1) There were a couple baseboards around the dishwashing pit and coolers that had exposed raw wood. Paint or replace these baseboards. 2) The baseboard by the wall next to the standing cooler with the glass doors was in disrepair. Replace baseboard to prevent build-up of food debris in hard to reach places. 3) The light fixture in the storage room near the dishwashing pit was missing a cover. The light bulb appeared to be burnt out and there were wires hanging from the light fixture. If the light fixture is operational, a cover must be installed. If the light fixture is not in use, remove the light bulb from the fixture. 4) The ceiling tiles in the dry food storage area were in disrepair, dirty or missing. Replace any damaged or missing ceiling tiles in that area.
  5. Demand 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?
      • 1) There were a couple baseboards around the dishwashing pit and coolers that had exposed raw wood. Paint or replace these baseboards. 2) The baseboard by the wall next to the standing cooler with the glass doors was in disrepair. Replace baseboard to prevent build-up of food debris in hard to reach places. 3) The light fixture in the storage room near the dishwashing pit was missing a cover. The light bulb appeared to be burnt out and there were wires hanging from the light fixture. If the light fixture is operational, a cover must be installed. If the light fixture is not in use, remove the light bulb from the fixture. 4) The ceiling tiles in the dry food storage area were in disrepair, dirty or missing. Replace any damaged or missing ceiling tiles in that area.
  6. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were bowls being used as scoops in the sugar and brown sugar bins. Ensure all scoops have a handle to prevent contamination of bulk supply via hands or scoop handle.
    • 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) There were a couple baseboards around the dishwashing pit and coolers that had exposed raw wood. Paint or replace these baseboards. 2) The baseboard by the wall next to the standing cooler with the glass doors was in disrepair. Replace baseboard to prevent build-up of food debris in hard to reach places. 3) The light fixture in the storage room near the dishwashing pit was missing a cover. The light bulb appeared to be burnt out and there were wires hanging from the light fixture. If the light fixture is operational, a cover must be installed. If the light fixture is not in use, remove the light bulb from the fixture. 4) The ceiling tiles in the dry food storage area were in disrepair, dirty or missing. Replace any damaged or missing ceiling tiles in that area.
  7. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were bowls being used as scoops in the sugar and brown sugar bins. Ensure all scoops have a handle to prevent contamination of bulk supply via hands or scoop handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing glass cooler by the dry storage did not have a thermometer. Obtain a thermometer for the cooler.
    • 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) There were a couple baseboards around the dishwashing pit and coolers that had exposed raw wood. Paint or replace these baseboards. 2) The baseboard by the wall next to the standing cooler with the glass doors was in disrepair. Replace baseboard to prevent build-up of food debris in hard to reach places. 3) The light fixture in the storage room near the dishwashing pit was missing a cover. The light bulb appeared to be burnt out and there were wires hanging from the light fixture. If the light fixture is operational, a cover must be installed. If the light fixture is not in use, remove the light bulb from the fixture. 4) The ceiling tiles in the dry food storage area were in disrepair, dirty or missing. Replace any damaged or missing ceiling tiles in that area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a lid for a plastic insert that was cracked and in disrepair. Ensure all dishware is maintained in good repair. Lid was discarded at the time of the inspection.

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