Strathmore Palace Restaurant
113 3 Avenue Strathmore AB T1P 1K2 · Food - General
3 inspections
- Risk Management Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Repeat violation March 17 2026:The glasswasher in the bar area was connected to a chlorine sanitizer supply, the sanitizer concentration measured 0 ppm.- Service the glasswasher to ensure it is able to maintain a sanitizing concentration of 100 ppm chlorine during operation. Until the glasswasher is repaired use the main dishwasher for all glassware.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Repeat violation March 17 2026:1. There was no dedicated handwashing sink in the kitchen area. The operator demonstrated handwashing by using the toilet sink and later the three compartment dishwashing sink.Install a dedicated handwashing sink in the kitchen area, ensure it is supplied with hot and cold running water, soap, and paper towels in a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A leak was observed from the ceiling in the doorway near the staff washroom area. A container was being used to catch the water dripping from the ceiling.- Repair the source of the leak and water damaged area.2. A duct near the ventilation hood previously used for a pizza oven was capped with newspapers. The newspapers had turned brown and were not cleanable.Remove the newspapers. Seal the duct using durable, smooth, and cleanable cap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation March 17 2026:The ceiling surrounding the see‑through sunlight glass in the customer dining area is still water damaged. - Repair the water damaged area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation March 17 2026:1. Tape was used to temporarily fix the table in disrepair located beside the dishwashing sink.- Remove the tape and repair the table. 2. There was a hole in the wall near the grease trap.- Repair the hole in the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food storage containers in the kitchen and dry food storage area were observed to be dirty, with food debris present on surfaces.-Thoroughly clean and sanitize all food storage containers
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat violation March 17 2026:Some cleaning has been completed however, accumulation of grease, food, and debris still remains throughout the facility, including on walls, floors, under and around equipment and shelving units especially corners and hard to reach areas. - Clean and sanitize all areas of the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer available during active food preparation.- Ensure a food grade sanitizer is available and maintained at the required concentration during all active food preparation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Repeat violation March 5th 26: There is still no thermometer in the basement refrigerator.- Obtain a calibrated thermometer for the basement refrigerator. Previous Violation. No thermometer was available in the basement refrigerator to monitor its temperature. Ensure all refrigerators have a working internal thermometer to measure temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The glasswasher in the bar area was connected to a chlorine sanitizer supply, the sanitizer concentration measured 0 ppm.- Service the glasswasher to ensure it is able to maintain a sanitizing concentration of 100 ppm chlorine during operation. Until the glasswasher is repaired use the main dishwasher for all glassware.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. There was no dedicated handwashing sink in the kitchen area. The operator demonstrated handwashing by using the toilet sink and later the three compartment dishwashing sink.Install a dedicated handwashing sink in the kitchen area, ensure it is supplied with hot and cold running water, soap, and paper towels in a dispenser.2. There was no paper towel in the men's washroom. - Ensure the washroom is stocked with paper towels, soap, hot and cold running water at all times to support proper hand hygiene.
- 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?
- Repeat violation March 5th 26: Mouse droppings were observed on a piece of wood leaning against the wall near the non‑operational cooler in the basement. Droppings were also found on the shelving inside the unused cooler units. - Clean the mice droppings immediately, sanitize the indicated are using a solution 1000 ppm chlorine-based solution. Previous violation: Small amounts of mice droppings were observed in the following areas: -In basement near unused cooler-In shelving for dry storage*Ensure that any mouse droppings are properly disinfected prior to disposal: Spray with a high-concentration bleach solution or other strong disinfectant, let sit for 20 minutes, then collect and dispose of in tight-fitting bag or enclosed trash can. Do not vacuum droppings. Wash hands thoroughly with soap and water after disposing of droppings. Improved cleaning and organization will help reduce pest activity over time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Tape was used to temporarily fix the table in disrepair located beside the dishwashing sink.- Remove the tape and repair the table. 2. There was a hole in the wall near the grease trap.- Repair the hole in the wall.3. Grout between the floor tiles throughout the cookline and dishwashing area was deteriorated, allowing accumulation of dirt and grease. - Restore to a smooth, non-absorbent and cleanable floor surface.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation March 5th 26: The ceiling surrounding the see‑through sunlight glass in the customer dining area is still water damaged. - Repair the water damaged areas.Previous violation:Water damage to ceiling around skylight in customer eating area.Repair water damaged areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeat violation March 5th 26:Light fixtures in the kitchen area were missing covers.Install covers on all light fixtures in the kitchen area Previous violation: Lights in the kitchen did not have covers over them, to protect food in the event of light fixture breakage. Install covers over existing lights or replace with shatterproof lights.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty strainer basket stored on the shelving unit above the grill was being used for food preparation.- Clean and sanitize the strainer basket before use. Ensure all utensils and equipment used in food preparation are clean and properly sanitized to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. All freezers had a heavy accumulation of ice, indicating they have not been cleaned for extended period.- clean and remove the heavy ice accumulation from all freezers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Repeat violation March 5th 26:Heavy accumulation of grease, food, and debris was observed throughout the facility, including on walls, floors, under and around equipment and shelving units.- Clean and sanitize all areas of the facility. Previous violation: Grease, soil and/or food debris accumulation was present on floors through the facility, on walls in the facility, and on and within shelving. Thoroughly clean the entire facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was available in the basement refrigerator to monitor its temperature. Ensure all refrigerators have a working internal thermometer to measure temperature.
- 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?
- Small amounts of mice droppings were observed in the following areas: -In basement near unused cooler-In shelving for dry storage*Ensure that any mouse droppings are properly disinfected prior to disposal: Spray with a high-concentration bleach solution or other strong disinfectant, let sit for 20 minutes, then collect and dispose of in tight-fitting bag or enclosed trash can. Do not vacuum droppings. Wash hands thoroughly with soap and water after disposing of droppings. Improved cleaning and organization will help reduce pest activity over time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water damage to ceiling around skylight in customer eating area.Repair water damaged areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights in the kitchen did not have covers over them, to protect food in the event of light fixture breakage. Install covers over existing lights or replace with shatterproof lights.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, soil and/or food debris accumulation was present on floors through the facility, on walls in the facility, and on and within shelving. Thoroughly clean the entire facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?