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Ruby Chinese & Western Restaurant

4815 51 Street Lamont AB T0B 2R0 · Food - General

Official record from Alberta →

Inspection summary

Ruby Chinese & Western Restaurant has been inspected 16 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on August 26, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 7 times across 7 separate inspections, most recently on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 17, 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 6 times across 6 separate inspections, most recently on July 7, 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 6 times across 5 separate inspections, most recently on October 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 4 separate inspections, most recently on February 25, 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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during food preparation. Violation corrected during the inspection. Soiled wiping cloth was not kept in sanitizing solution. Violation corrected during the inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extensive cleaning is required in the kitchen around wok/grill and preparation cooler. Ensure cleaning is completed by July 13, 2026.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives stored near the chopping block were in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning required around the hand sink and floors was completed.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives stored near the chopping block were in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning required around the hand sink and floors was completed.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths soiled not in sanitizing solution. Violation corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple item uncovered on the walk in cooler shelves and floor.Ensure all items in coolers are covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives on chopping block are put back into the holder without washing and sanitizing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: hand sink taps and floor between the grill and fridge.Ensure cleaning is completed by Oct 6, 2025
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the kitchen was at 50ppm. Corrected during the inspection.Ensure sanitizing solution of chlorine is at 100ppm
    • 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?
      • Food residue was left on the chopping block.Ensure after use the chopping block is cleaned and then sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was blocked. Corrected during inspection.Ensure access to the handsink is never blocked.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no chlorine present in the sanitizing solution in the kitchen. Corrected during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chopping knifes and serving utensils were being placed back in storage when not being completely cleaned or sanitized.From now on utensils are cleaned and sanitzed after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Housekeeping needs to be improved. Particularly on shelves and in the bottom of the upright chest freezers.Ensure the cleaning is completed by Jan 10, 2025
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dry ribs were left to cool at room temperature for an extended period of time. The internal temperature of the ribs was at 23C.You should have placed directly in the walk in cooler not but covered to left the heat escape. Then once it had cooled cover the ribs.Ribs were discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper washing of a chopping knife. Dipped knife in bleach water solution and then rinsed it before placing it back.You should have: washed it then rinsed off any detergent before soaking in a bleach water solution (100ppm) for at least 1 minute
  13. Risk Management Inspection

    2 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?
      • Handling raw chicken and then going to the two compartment to complete another task.There MUST be a hand washing step immediately after handling raw chicken, prior to doing anything else.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk foods uncovered in prep table.All foods are to be covered to prevent contamination.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution is above 200ppm in kitchen.Ensure sanitizing solution is at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk foods uncovered in prep table.All foods are to be covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sweet sour pork with broth was at 25C. Thrown out.Keep foods above 60C or below 4C. When cooling must lower to 20C within two hours. Place foods in cooler as quickly as possible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink is blocked by the addition of shelving.By July 5, 2024 remove shelving and ensure the handsink is accessible
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cutting board is not sanitary. This surface needs to be kept in a clean and sanitized condition. CDI
  15. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths not stored in santizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board was not cleaned after use. Corrected during inspection.After doing handling on food prep surface ensure it is washed and sanitized
  16. Initial Inspection

    0 infractions

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