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Strathmore Hi Ho Gas - Restaurant

3 Parkland Drive Strathmore AB T1P 1K2 · Food - General

Official record from Alberta →

Inspection summary

Strathmore Hi Ho Gas - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on March 11, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on August 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 21, 2025. 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 5 times across 4 separate inspections, most recently on August 21, 2025. 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 4 times across 2 separate inspections, most recently on August 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths were being stored on the counter in between uses.Store reusable wiping cloths in sanitizer solution between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of bleach water in a spray bottle in the facility was undetectable.Solution was remade and then concentration measured 100 ppm. Ensure that bleach water solution in spray bottles is made at least once a day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops in some dry food storage containers.Scoops with handles must be used. Store scoops either out of the food bins, or so that the handles are not in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork stored on the counter had an internal temperature of 25 degrees Celsius.Ensure that food is rapidly cooled. Food was moved into the cooler during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • August 26, 2025:Ceilings around air vents and items on a shelf below an air vent had dust and grease accumulation.Clean these areas and ensure they are cleaned on a regular basis.October 22, 2024:Debris buildup on ceiling tiles in the kitchen area.Clean this area and ensure it is scheduled on routine cleaning list.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup on ceiling tiles in the kitchen area.Clean this area and ensure it is scheduled on routine cleaning list.
  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup on ceiling tiles in the kitchen area.Clean this area and ensure it is scheduled on routine cleaning list.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Visibly dirty cloths were observed being used to wipe surfaces in the kitchen.Any cloths used for wiping surfaces must be visibly clean and should be stored in a sanitizer solution (100ppm chlorine bleach, for example) when not in use. Ensure cloths and solution are changed when visibly dirty.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle containing bleach water for sanitizing counter tops was not spraying, therefore, the spray bottle could not be used.A different spray bottle was located which was working. The broken spray bottle was discarded and the new spray bottle was put into use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being stored above ready to eat food and produce in the fridge to the left of the cookline in the kitchen.Store raw meat below and away from ready to eat food and produce.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being used to store food in the upright freezer in the kitchen.Discard the cardboard boxes. Use food grade storage containers for storing food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of food that had just been reheated was measured. Internal temperatures measured:Sesame chicken= 54 degrees CelsiusSweet and sour pork= 54 degrees CelsiusFood was returned to the grill and reheated further. Internal temperature was checked again and measured greater than 74 degrees Celsius. As discussed, ensure that food is reheated to 74 degrees Celsius or greater.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink was draining slowly.Repair or service the kitchen hand wash sink to improve the speed of water draining.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large amount of debris on ceiling and walls, particularly around ceiling vents.Clean these areas and put on a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and food debris was observed throughout the kitchen, specifically on the sides and underneath cooking appliances, and behind walls throughout the kitchen.Ensure that appliances are cleaned on a more regular basis, and that hard-to-reach areas are added to monthly/yearly cleaning schedule.
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