Skip to content
Loading map…

Skyway Family Restaurant

6102 48 Avenue Camrose AB T4V 0K5 · Food - General

Official record from Alberta →

Inspection summary

Skyway Family Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on December 29, 2025, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 3 separate inspections, most recently on May 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 29, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 26, 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?

  • 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 once on December 20, 2024. 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 9 times across 8 separate inspections, most recently on December 29, 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.

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A few bottles of liquid were not labeled. Operator corrected it onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor was wet and slippery. Please conduct a deep cleaning of the floor.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution and soap were mixed together. The operator discarded that solution and prepared new sanitizer solution. Please ensure sanitizer is not mixed with soap because it can render the sanitizer ineffective or create harmful fumes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items were placed on the floor of walk-in cooler and freezer. The operator put them on shelves. Please ensure all food items are placed off the floor.2. Shoes were noted in the food serving area. The operator took them away from the food area.
    • 09. Are chemicals stored and handled in a safe manner?
      • A few liquid bottles were not labeled. The operator labeled them onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The access to 2 handsinks were blocked by a table and buckets of oil. The operator cleared the access to handsinks. Please ensure handsinks are used for handwashing only (no utensil washing) and accessible 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?
      • Pest control records were not complete.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and food debris were noted on the floor, the fridges, walls behind the grill, and around equipment including fryer, dishwasher, and fridges. Please ensure a deep clean is performed throughout the kitchen, especially in above noted areas.2. Cleaning schedule was not available.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in cardboard boxes were placed on the floor in the walk-in cooler and freezer. Please ensure food items are at least 6 inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure a thorough cleaning is completed especially the area around the fryer.2. Please ensure the walk-in cooler and freezer is reorganized to enable easy access for food items and check for pests.
  6. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in cardboard boxes were placed on the floor in the walk-in cooler and freezer. Please ensure food items are at least 6 inches off the floor.
    • 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 testing strips available onsite were not working properly. Please purchase new 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?
      • No pest control record was available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure a thorough cleaning is completed especially the area around the fryer.2. Please ensure the walk-in cooler and freezer is reorganized to enable easy access for food items and check for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule was available. Please see the attached template.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items in cardboard boxes were placed on the floor in the walk-in cooler and freezer. Please ensure food items are at least 6 inches off the floor.2. Scoops were placed in bulk food containers (i.e. flours) with the handles being immerged in the food. Please keep the scoops out of the bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A big pot of soup was placed in the walk-in cooler and was still warm. The operator portioned it onsite. Please ensure big batches of soup are portioned to smaller containers such as the ones made of stainless steel for quick cooling, then place them to the cooler.2. Cut vegetables in big containers were placed in room temperature. The operator transferred them to the walk-in cooler. Please ensure cut vegetables are placed in cooler and only take out smaller amount for immediate use.
    • 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 testing strips available onsite were not working properly. Please purchase new strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A soiled dish was placed in the handsink. The operator took it out. Please ensure the handsink is used for handwashing ONLY and easily accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Please ensure a thorough cleaning is completed especially the area around the fryer.2. Please ensure the walk-in cooler and freezer is reorganized to enable easy access for food items and check for pests.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some improvement has been made. Extension granted to meet full expectations.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • a Thorough cleaning is required, especially in hard-to-reach places and in and around equipment.
  10. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Foods must be covered and not stored on top of one another.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a Thorough cleaning is required, especially in hard-to-reach places and in and around equipment

Nearby inspected facilities

Own this business? Add a badge to your website