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Sawmill Prime Rib & Steak House

4810 Calgary Trail NW Edmonton AB T6H 5H5 · Food - General

Official record from Alberta →

Inspection summary

Sawmill Prime Rib & Steak House has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on July 29, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 2 separate inspections, most recently on January 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 15, 2025. 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?

  • 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 9 times across 6 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?

  • 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 8 times across 3 separate inspections, most recently on January 15, 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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside portion of back kitchen chest freezer when lifted was lined with foam and cannot be properly cleaned. Please ensure corrective actions are taken to all interior surfaces of the chest freezer are smooth, impervious to moisture, and easily cleanable.**Feb 25, 2026 - Violation was still outstanding. Informed that freezer would be replaced and new is on order.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler in the dining room area measured 12C using a probe thermometer with various sauces, opened and unopened, being stored inside. Sauces that required refrigeration were moved to the cooler in the kitchen. Please ensure cooler is repaired/replaced and in good working condition and able to maintain a temperature of 4C or less.**Jan 19, 2026 - Informed upright cooler will be replaced. Currently no products were stored inside.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were observed to be stored in dry goods containers with the handle submerged in the product. Please ensure scoops are either stored upright or outside the container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside portion of back kitchen chest freezer when lifted was lined with foam and cannot be properly cleaned. Please ensure corrective actions are taken to all interior surfaces of the chest freezer are smooth, impervious to moisture, and easily cleanable.
  4. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler in the dining room area measured 12C using a probe thermometer with various sauces, opened and unopened, being stored inside. Sauces that required refrigeration were moved to the cooler in the kitchen. Please ensure cooler is repaired/replaced and in good working condition and able to maintain a temperature of 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chemical dishwasher in the kitchen measured 0ppm chlorine when tested. Please ensure a technician assesses and repairs the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the high temperature dishwasher in the dining room area was only 68C after multiple cycles were run to test. Please ensure a technician services and repairs the dishwasher and a final rinse temperature of at least 71C can be reached.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available onsite chlorine test strips for the low temperature chemical dishwasher were expired. Please ensure valid test strips are ordered and available onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips were available onsite to measure the concentration of the glassware dishwasher in the bar area. Please ensure test strips are ordered and available onsite.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Personal items (cell phone, and head phones) were observed in the kitchen in a location where food preparation and cleaning activities were occurring. Please ensure all personal belongings are stored in a designated staff area.
    • 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?
      • No food handling permit was posted onsite. Please ensure a valid food handling permit is posted in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were observed to be stored in dry goods containers with the handle submerged in the product. Please ensure scoops are either stored upright or outside the container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside portion of back kitchen chest freezer when lifted was lined with foam and cannot be properly cleaned. Please ensure corrective actions are taken to all interior surfaces of the chest freezer are smooth, impervious to moisture, and easily cleanable.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 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. A hole in the floor is observed in the hallway leading to the walk-in freezer. 2. A hole in the wall by the doorjamb leading to the walk-in freezer is observed. 1-2. Ensure that the indicated holes are sealed to help prevent pests from entering and harboring 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?
      • Walls and ceilings throughout the kitchen are in disrepair, have paint missing or peeling. Walls and ceilings in food preparation, processing and storage areas should be:i) constructed of finishes such as tile, plaster, sealed brick, stainless steel, or other equivalent materials, which are impervious, washable, durable and light coloured;ii) kept in good repair;iii) kept in a clean and sanitary manner;iv) free from flaking materials; andv) free of pitting and cracks
    • 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. The handwashing sink in the back cold-station area is observed to be covered with "Tuck Tape." 2. A wall-mounted piece of unfinished wood is observed near the mop sink. 1. Ensure that the indicated tape is removed or replaced with a material that is smooth, resistant to moisture, durable and easy to clean.2. Ensure that the indicated wood is removed or painted and/or sealed to render the surface smooth, durable, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer door seal is in disrepair. Visible buildup of ice is along the door on the inside of the freezer, and the door cannot close completely.
  8. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths were observed to be sitting on the counter when not in use. Ensure cloths are kept in a 200ppm QUAT sanitizer bucket when not in use to help prevent contamination of food-contact surfaces. The operator placed the indicated cloths in a bucket with 200ppm QUAT sanitizer during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink beside the dish pit is observed to be covered with a serving tray that is taped to the surrounding counter. Ensure that the indicated handwashing sink is made accessible and maintained to be accessible to help facilitate effective handwashing for staff.
    • 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. A hole in the floor is observed in the hallway leading to the walk-in freezer. 2. A hole in the wall by the doorjamb leading to the walk-in freezer is observed. 1-2. Ensure that the indicated holes are sealed to help prevent pests from entering and harboring 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?
      • Walls and ceilings throughout the kitchen are in disrepair, have paint missing or peeling. Walls and ceilings in food preparation, processing and storage areas should be:i) constructed of finishes such as tile, plaster, sealed brick, stainless steel, or other equivalent materials, which are impervious, washable, durable and light coloured;ii) kept in good repair;iii) kept in a clean and sanitary manner;iv) free from flaking materials; andv) free of pitting and cracks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in coolers are missing baseboards, and the areas where the baseboards were removed are rusty. Refinish areas so they are smooth, non-absorbent, durable and easy-to-clean surfaces.
    • 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. The ceiling tiles above the fan in the wall and above the convection oven are observed with what appears to be a buildup of grease and/or grime. 2. The handwashing sink in the back cold-station area is observed to be covered with "Tuck Tape." 3. A wall-mounted piece of unfinished wood is observed near the mop sink. 1. Ensure that the indicated tiles are cleaned and/or replaced.2. Ensure that the indicated tape is removed or replaced with a material that is smooth, resistant to moisture, durable and easy to clean.3. Ensure that the indicated wood is removed or painted and/or sealed to render the surface smooth, durable, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Walk-in cooler and freezer doors have visible damage on the inside and are no longer smooth.2. Walk-in freezer door seal is in disrepair. Visible buildup of ice is along the door on the inside of the freezer, and the door cannot close completely.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three wooden spoons are observed with cracks which renders the utensils not smooth and easy to clean. Ensure utensils are maintained in a smooth and easily cleanable condition. The operator discarded the indicated spoons during the inspection.
  9. 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?
      • Walls and ceilings throughout the kitchen are in disrepair, have paint missing or peeling. Walls and ceilings in food preparation, processing and storage areas should be:i) constructed of finishes such as tile, plaster, sealed brick, stainless steel, or other equivalent materials, which are impervious, washable, durable and light coloured;ii) kept in good repair;iii) kept in a clean and sanitary manner;iv) free from flaking materials; andv) free of pitting and cracks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in coolers are missing baseboards, and the areas where the baseboards were removed are rusty. Refinish areas so they are smooth, non-absorbent, durable and easy-to-clean surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Walk-in cooler and freezer doors have visible damage on the inside and are no longer smooth.2. Walk-in freezer door seal is in disrepair. Visible buildup of ice is along the door on the inside of the freezer, and the door cannot close completely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the wall above the clean insert shelving unit has a large buildup of grease, including on the walls around it. Grease is to be removed and area kept clean and sanitary.

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