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Silver Buckle Sports Bar

687 South Railway Street SE Medicine Hat AB T1A 2V8 · Food - General

Official record from Alberta →

Inspection summary

Silver Buckle Sports Bar has been inspected 20 times by Alberta Health Services (Environmental Public Health) since December 17, 2024. The most recent inspection, on August 4, 2026, found no infractions.

7 of 20 inspections on record found no infractions at all. In the past 12 months there were 14 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 5 separate inspections, most recently on March 21, 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 March 21, 2026. 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 8 times across 7 separate inspections, most recently on April 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 28, 2025. For example: 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?

  • 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 28, 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.

20 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • [The series of air vents and adjacent ceiling areas, next to the grill, are dirty.]Some efforts have been made; cleaning will be conducted again to attain to proper standards.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two slabs of steak are observed being thawed at room temperature.[Still cold, these are promptly placed in the walk-in refrigerator. And, with the manager, the importance of thawing under refrigeration temperatures is discussed with the staff member.]
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer container* connected to, and supplying, the dishwasher is discovered bone-dry empty.[It is immediately replaced with a new full container and upon completion of the sixth blank run, 100 ppm chlorine is attained. The previous 5 runs yielded 0 ppm.]*("Sanitizer/Dish Machine Sanitizer/Keystone//Sysco 7768484//Formulated for use with the Ecolab automatic dispensing systems//9.46L (2.5 US GAL)")
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The series of air vents and adjacent ceiling areas, next to the grill, are dirty.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Proper reheating temperatures are not being employed for the mac and cheese bites; these are being reheated to 140°F (60°C). Do reheat to a minimum internal temperature of 74°C (165°F).
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The glasswasher's iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
  12. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The glasswasher's iodine test paper is expired:"Hydrion Lo Iodine 0-50//Lot 217823//Exp Jun 15, 2025".
  13. Demand 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 are expired.
    • 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?
      • The permit displayed was expired as of September 30, 2025. Additionally, the sleeve holding the permit was loosely attached to the wall. Please ensure the current permit is displayed and securely affixed to the wall.
  14. Monitoring Inspection

    1 infraction

    • 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 are expired.
  15. Demand Inspection

    0 infractions

  16. Initial Inspection

    0 infractions

  17. Demand Inspection

    2 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?
      • An area of ceiling in very close proximity to, and also forms part of, the prep hall remains unfinished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing area is dirty and disorganized.
  18. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The southside of the kitchen is not properly cordoned off.
  19. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The southside of the kitchen is not properly cordoned off.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving platform is not yet finished; it is currently bare wood.The dishwasher access stairs are not fully finished; also, a handrail and a guardrail are not provided.The chemical storage room is cluttered with construction supplies i.e. ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The excess insulation for the pizza oven has not been removed/cut out.[Exterior finishing will continue but the unit will be cordoned off and not used during this time.]
  20. Demand Inspection

    0 infractions

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