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Strathmore Station Restaurant

380 Ridge Road Strathmore AB T1P 1B5 · Food - General

Official record from Alberta →

Inspection summary

Strathmore Station Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on March 3, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 March 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 March 3, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on August 27, 2025. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The double door prep cooler opposite the pizza oven was cooling at 10.4 degrees Celsius. - Discontinue use of the cooler. Repair the cooler and ensure it is able to maintain a temperature of 4 degrees Celsius or below before returning it to service.2. The cooler used for storing cream in the coffee making station was at 10.6 degrees Celsius.- Discontinue use of the cooler. Repair the cooler and ensure it is able to maintain a temperature of 4 degrees Celsius or below before returning it to service.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher on the main floor and downstairs measured 0 ppm to iodine.Service the glasswashers and ensure they maintain a sanitizing concentration of 12.5 ppm iodine, or the appropriate concentration for an approved sanitizer. In the meantime, use the main dishwasher for all glassware until the glasswashers are serviced and verified to be functioning properly.
    • 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. The caulking around the dishwashing area was mouldy.- Remove and replace the Caulking.2. The wall mount used for the potato cutter was made of raw (unfinished) wood.- Sand and seal the wood to provide a smooth and non-absorbent surface.3. The tap of handwashing sink down the cook line was observed to be leaking. Repair the leak.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the dingle door food preparation cooler across from the pizza oven measured 11 degrees Celsius. Internal food temperatures in the cooler measured:- Raw salmon= 7.5 degrees Celsius- Spinach cheese sauce= 7.5 degrees Celsius.Spinach cheese sauce was discarded, and salmon was moved to another cooler. Have this cooler repaired, adjusted or replaced. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The downstairs main bar handwashing sinks have no paper towel in a proper dispenser. Ensure all handwashing sinks have necessary supplies within their vicinity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation under the stoves and under the steam table.Clean the floor under the stoves and under the steam table.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The downstairs main bar handwashing sinks have no paper towel in a proper dispenser. Ensure all handwashing sinks have necessary supplies within their vicinity.

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