Skip to content
Loading map…

Sawmill Banquet & Catering

12165 Fort Road NW Edmonton AB T5B 4H2 · Food - General

Official record from Alberta →

Inspection summary

Sawmill Banquet & Catering has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on July 23, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on July 20, 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 3 times across 2 separate inspections, most recently on July 20, 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)?

  • 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 November 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on November 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • The chlorine test strips for the low temperature chemical dishwasher was expired. Please ensure new valid chlorine test strips are ordered and available onsite.
    • 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?
      • **July 20, 2026 - Violation was still outstanding. Weather stripping for side door near walk-in cooler was in disrepair. Please ensure this area is fixed to prevent the entry of vermin.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the chemical sanitizer for the dishwasher had deteriorated and was no longer reaching appropriate concentrations to sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chemical test strips for chlorine and quats were expired. They can no longer accurately determine the concentration of sanitizer to ensure pathogens are decreased to an acceptable level. Please ensure new test strips are purchased.
    • 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?
      • Weather stripping for side door near walk-in cooler was in disrepair. Please ensure this area is fixed to prevent the entry of vermin.
    • 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?
      • 1. Mouse droppings were seen on the floor in the basement and on the floor in the dishwashing area. Please ensure these areas are cleaned and work with pest control. 2. There was a hole in the corner wall near the dishwashing sink. Please patch the hole so mice cannot use it for entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Microwave ceiling on the back wall near the spices was dirty. Please ensure ceiling is cleaned.2. The opening of the large counter-top can opener had food residue in it. Please ensure this is cleaned.3. Food scoops were stored with handles in the food (ex. sugar bin). Please ensure scoops are stored with the handle out of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back wall of the facility behind the canned foods and prep tables was quite dusty. Please ensure this area is cleaned.2. The floor of the dishwashing area underneath the shelving and equipment was dirty and had food debris. Please ensure this area is fully cleaned.
  4. Monitoring 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?
      • Weather stripping for side door near walk-in cooler was in disrepair
  5. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website