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Sierra Madre Restaurant

1308 2A Street W - Bay 10 Brooks AB T1R 0V5 · Food - General

Official record from Alberta →

Inspection summary

Sierra Madre Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on February 11, 2026, recorded 4 infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 3 separate inspections, most recently on February 11, 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 3 times across 3 separate inspections, most recently on February 11, 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 3 times across 3 separate inspections, most recently on February 11, 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?

  • 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 5 times across 3 separate inspections, most recently on February 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 15, 2025. 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

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat cooler is operating at 2 degrees Celsius, but the cooler still requires a thermometer. *Place thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food establishment is set up with a 2-compartment sink and a domestic dishwasher. *Install a commercial dishwasher.
    • 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 strips are needed for checking sanitizing concentration.*Purchase chlorine test strips. Verify bleach sanitizer is prepared and maintained at 100 ppm using test strips.
    • 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?
      • The pest control inspection form is not completed monthly, although no pest issues are present.*Maintain monthly pest control monitoring records.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not readily available during inspection. Cloths were in use at the grill for wiping and not maintained in sanitizer. Two dirty cloths from previous use were left in the grill area. *Ensure fresh sanitizer is prepared at the start of operation and refreshed throughout the day. Maintain cloths in sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was not observed at any time during food preparation and food service. Staff were handling raw and cooked food. Staff were observed wiping their hands on dirty cloths or towels. The cook cooking chicken kabobs wore gloves but did not wash his hands prior to glove use.*Enforce hand washing procedures among staff. Gloves are not a substitute for hand washing. Hands must be dried on paper towel since towels re-contaminate hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in open containers are dumped near the sink counter and two-compartment sink among dishes. The knife to cut meat is placed with the handle directly on the meat. In the fridge, raw meat was stored over cooked food. Cooked food dishes were discarded. *Protect food from contamination with dishes and hand sink use. Food equipment such as a knife that comes in contact with raw meat must be clean and sanitary. Food stored in the fridge must be protected from contamination of raw meat. Store raw meat below cooked food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Raw pork round and raw pork tube were left on the counter at room temperature and measured 11.1 and 9.9 degrees Celsius.- Raw chicken wings were thawing in a container of 20 degrees water. - A bag of frozen shrimp was pulled out to thaw at room temperature.- Food on the buffet measured 29 to 39 degrees Celsius. The buffet table was not preheated prior to use.- The cooler used to store meat is operating at 8 degrees Celsius. Containers of leftover food stored in the cooler measure 17 to 18 degrees Celsius. All leftover food dishes were discarded.- Garlic and oil is stored at room temperature on the grill which causes a risk of botulism. Garlic and oil discarded.- Staff could not locate the probe thermometer to verify cooking and reheating temperature of food. The meat fridge does not contain a thermometer. *THAWING: Thaw meat under cold running water or in the refrigerator. Do not pull meat out of the fridge until ready to cut or cook. *REHEATING: Kitchen staff were instructed to reheat buffet food to 74 degrees Celsius.*HOT HOLDING: Buffet food must be maintained at 60 degrees Celsius or above. *REFRIGERATION: Ensure the meat fridge is turned down and operating at 4 degrees Celsius or less or move high risk food to another fridge. *THERMOMETER: Obtain a probe thermometer to check internal food temperatures during cooking, reheating, and hot holding. Ensure all coolers are equipped with thermometers to monitor fridge temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food establishment is set up with a 2-compartment sink and a domestic dishwasher. *Install a commercial dishwasher.
    • 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 strips are needed for checking sanitizing concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was repeatedly blocked during inspection with: large garbage bin in front of the sink counter, dishes in the sink, a container of raw chicken in front of the sink. The hand sink was not supplied with soap or paper towel. The commercial-sized roll of paper towel brought out was placed in front of the sink, blocking the sink. *Hand sink must remain accessible for hand washing at all times. Do not store object in or around the sink. Ensure sink is supplied with soap and paper towel at all times.
    • 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?
      • The pest control inspection form is not completed monthly, although no pest issues are present.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A Domestic dishwasher is used. A minimum maximum dishwasher thermometer is needed to monitor the dishwasher at 71 degrees Celsius during the high temperature sanitizing cycle.Chlorine test strips are needed for checking sanitizing concentration.
    • 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?
      • The pest control inspection form is not completed monthly, although no pest issues are present.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The magnetic knife holder installed on the wall is not maintained clean. Clean knives are stored on a holder that is not clean.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No sneezeguard display was in place at the buffet.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available to confirm approved cooking and hot holding temperatures.
  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No sneezeguard display was in place at the buffet.

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