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Stix n' Bones

22 - 30 3 Avenue SE High River AB T1V 1N5 · Food - General

Official record from Alberta →

Inspection summary

Stix n' Bones has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on August 13, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on July 28, 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?

  • 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 4 times across 2 separate inspections, most recently on June 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • **Outstanding**A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • **Outstanding**1. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • **Outstanding**1. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 2. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
  5. Risk Management Inspection

    1 infraction

    • 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. Dead mouse observed in the mouse trap underneath the dry storage shelf.**Remove the dead mouse from the facility. **Keep monitoring the surrounding areas for further pest activity. 2. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 3. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
  6. Risk Management 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?
      • 1. Dead mouse observed in the mouse trap underneath the dry storage shelf.**Remove the dead mouse from the facility. **Keep monitoring the surrounding areas for further pest activity. 2. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 3. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the stove, stainless steel prep table and coffee brewing table. **Please clean the above-mentioned areas.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Correction**No food grade sanitizer observed during the inspection. - Staff made the QUATS sanitizer solution and tested at 200 ppm. **Ensure food grade sanitizer is present onsite at all times for adequate sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel observed at the hand sink in back kitchen. **Ensure paper towel is always present for proper handwashing.
    • 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. Dead mouse observed in the mouse trap underneath the dry storage shelf.**Remove the dead mouse from the facility. **Keep monitoring the surrounding areas for further pest activity. 2. A hole was observed at the bottom right corner of the exit door in the back room. **Please repair/replace the weather stripping. 3. No pest control records available onsite. **Ensure pest control records are present onsite at all times for PHI review. **Please contact a certified pest control company immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the stove, stainless steel prep table and coffee brewing table. **Please clean the above-mentioned areas.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 11/4. There was no sanitizer onsite. Staff purchased bleach at the time of the inspection and prepared at 100ppm bleach surface sanitizer solution. - 1/2 tsp of bleach per 1L of water. Ensure that a food safe surface sanitizer is prepared and available whenever food handling or preparation is occurring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A sanitizing step was not being completed with manually dishwashing. A proper manual dishwashing procedure goes as follows:1. Clean with detergent and warm water2. Rinse. 3. Soak in sanitizer (100ppm bleach solution or 200ppm Quats solution)4. Air dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips need to be obtained to check the concentration of the bleach sanitizer.
  11. Initial Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

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