Skip to content
Loading map…

Southfork

110 1 Street SW High River AB T1V 1G4 · Food - General

Official record from Alberta →

Inspection summary

Southfork has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on September 24, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 separate inspections, most recently on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 25, 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?

  • 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 once on July 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on September 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 21, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 9/9/26:Outstanding - dishwasher is now fully out of order and 2 sink manual dishwashing method is being used. Repair has been scheduled in approximately 2 weeks- commercial dishwasher at 64C plate level and no connection to sanitizing agent- Please ensure temperature of dishwasher is at minimum 71C at plate level OR connected to a chemical sanitizer such as chlorine at 100ppm*Manual dishwashing method in place until repair is complete
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Packaged lettuce observed stored directly on the floor in the walk-in fridge. Ready-to-eat cake with no cover/lid stored on the shelf with food items on top shelf*Foods that are ready to eat must be stored covered and off the floor to prevent contamination and ease of cleaning
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - commercial dishwasher at 64C plate level and no connection to sanitizing agent- Please ensure temperature of dishwasher is at minimum 71C at plate level OR connected to a chemical sanitizer such as chlorine at 100ppm*Manual dishwashing method in place until repair is complete
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Expired chlorine test strips present*Please obtain new chlorine test strips with valid expiry date to verify sanitizer levels
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Handwashing sink by dishwashing had no paper towels in the dispenser*Handwashing sink must be adequately stocked with supplies at all times
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 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?
      • 11/25. Outstanding. - Slight gap observed. 1/21. There was a small gap observed between the back exterior door and the doorframe. Repair door frame to remove gap to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 11/25. There was food debris observed on the meat slicer. Take apart, clean, and sanitize the meat slicer.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1/21. The handle of the shredded cheese scoop was in direct contact with the food. Ensure all scoops are stored in a manner that prevents contamination from the hands or the handle. The scoop was taken out of the insert and place on top of the insert lid at the time of the inspection.
    • 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?
      • 1/21. There was a small gap observed between the back exterior door and the doorframe. Repair door frame to remove gap to prevent entry of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/21. Cleaning is required in the following areas:- Behind the cookline. - The exterior of the chest freezer.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The label for the sanitizer spray bottle was faded. The label was rewritten on the bottle with a permanent marker.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris underneath the deep fryers.Please clean the floor under the deep fryers.
  9. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website