Sandstone Lanes
405 11 Avenue SE Drumheller AB T0J 0Y6 · Food - General
Inspection summary
Sandstone Lanes has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on February 2, 2026, found no infractions.
4 of 9 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: Cleaning and sanitizing.
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.
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 5 separate inspections, most recently on January 28, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3 times across 3 separate inspections, most recently on February 11, 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?
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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Glass washer not in use due to leaks, equipment repair will be completed by the end the day. There is a 2-compartment sink at the back for manual dish washing and sanitizing using chlorine at 100 ppm concentration. Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers were not available to check the concentration of prepared sanitizer solution.Ensure applicable sanitizer test papers are available onsite to check that the sanitizer concentration is adequate to effectively sanitize equipment and utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares.Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use.Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares.Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use.Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood over the barbeque station in need of cleaning. Operator stated that the hood is schedule for cleaning by the end of January 2025. Ensure to send photo of the clean hood to the PHI when this is completed.  Floors, ceilings, and walls in good repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glass washer at the bar - sanitizer was at 0 ppm chlorine at the time of the inspection. This implies that the equipment is not adequately sanitizing glass wares.Ensure glass wares are clean and sanitize using the 3-step manual method pending the time the glass washer is repair. Advised operator to replace colored chemical tubing with transparent one for easy monitoring of equipment chemical dosing when in use.Domestic mechanical dishwasher in the kitchen at the back was not checked, and the high temp dishwasher has not been installed. There is a 3-compartment sink in the back area for handwashing of dishes. Operator is aware of proper 3 step dishwashing method i.e. 1) wash with soap and water 2) rinse 3) immerse in 100 ppm bleach solution for 2 minutes and then allow to air dry.
- 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 paper available onsite was pool testing, thus not accurate for checking sanitizer concentration in a food establishment.Ensure appropriate sanitizer test papers are available for use in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation hood over the barbeque station in need of cleaning. Operator stated that the hood is schedule for cleaning by the end of January 2025. Ensure to send photo of the clean hood to the PHI when this is completed.  Floors, ceilings, and walls in good repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial 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)?
- There were no chlorine test papers required to check sanitizer concentration for the glass washer.Ensure to provide appropriate test papers for the sanitizer.
- 23. Is the facility maintained in a clean and sanitary condition?
- Vent over barbecue station appeared dirty at the time of inspection.Clean
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?