Sunnybrook Cafe - Restaurant
2208 Highway 39 Sunnybrook AB T0C 2M0 · Food - General
Inspection summary
Sunnybrook Cafe - Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on January 16, 2026, found no infractions.
1 of 11 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: Pests and Cleaning and sanitizing.
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.
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 4 times across 4 separate inspections, most recently on August 16, 2024. 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 3 times across 3 separate inspections, most recently on March 17, 2025. 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 12 times across 10 separate inspections, most recently on April 10, 2025. 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 16, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 3 times across 3 separate inspections, most recently on August 21, 2024. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.
11 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher - no free available chlorine detected in rinse water. Must not use glasswasher until this issue is rectified. Single use disposable cups must be used, or glasses must be washed in the kitchen until glasswasher is serviced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher - no free available chlorine detected in rinse water. Must not use glasswasher until this issue is rectified. Single use disposable cups must be used, or glasses must be washed in the kitchen until glasswasher is serviced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Water well located 35 meters away from a sewage effluent open discharge. Minimum setback of 50 meters is required. **Must stop discharging sewage effluent on the ground surface immediately. Sewage must be contained in the septic tank and licensed sewage hauler hired to empty the tank as needed (receipts mut be kept as evidence). Hose used for discharging sewage effluent must be disconnected and pump removed from the tank.Existing septic system appears to be in non compliance (setback distance from the property line not met, property size not sufficient to have an open discharge) with Private Sewage Disposal System Code OF Practice which is enforced by the local municipality - Leduc County Plumbing Inspector should be consulted on this and compliance met.Septic tank lid was not fully covering the top opening - proper lid must be provided.There was no evidence presented of any previous approvals for the existing sewage disposal system - as per Alberta Food Regulation, food establishment must be connected to a lawful and properly operating sewage disposal system. Please consult local municipality for compliance with the current Alberta Private Sewage Disposal Systems regulations and provide a copy of the reports/permits to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Risk Management Inspection
5 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility is lacking a hand sink - dishwashing sink and a hand sink were recently removed and another 3 compartment sink was installed. The new 3-compartment sink is sufficient for dishwashing and additional hand washing sink is required in the kitchen or single use disposable utensils and plates must be used for serving food.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Well water sample for microbiological testing has not been submitted at required frequency.
- 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?
- Pest control records/checklist not maintained.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Water well located 35 meters away from a sewage effluent open discharge. Minimum setback of 50 meters is required. **Must stop discharging sewage effluent on the ground surface immediately. Sewage must be contained in the septic tank and licensed sewage hauler hired to empty the tank as needed (receipts mut be kept as evidence). Hose used for discharging sewage effluent must be disconnected and pump removed from the tank.Existing septic system appears to be in non compliance (setback distance from the property line not met, property size not sufficient to have an open discharge) with Private Sewage Disposal System Code OF Practice which is enforced by the local municipality - Leduc County Plumbing Inspector should be consulted on this and compliance met.Septic tank lid was not fully covering the top opening - proper lid must be provided.There was no evidence presented of any previous approvals for the existing sewage disposal system - as per Alberta Food Regulation, food establishment must be connected to a lawful and properly operating sewage disposal system. Please consult local municipality for compliance with the current Alberta Private Sewage Disposal Systems regulations and provide a copy of the reports/permits to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher was not dispensing adequate amount of chlorine sanitizer (<50 ppm).Corrected immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility is lacking a hand sink - dishwashing sink and a hand sink were recently removed and another 3 compartment sink was installed. The new 3-compartment sink is sufficient for dishwashing and additional hand washing sink is required in the kitchen or single use disposable utensils and plates must be used for serving food.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Well water sample for microbiological testing has not been submitted at required frequency.
- 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?
- Pest control records/checklist not maintained.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Water well located 35 meters away from a sewage effluent open discharge. Minimum setback of 50 meters is required. **Must stop discharging sewage effluent on the ground surface immediately. Sewage must be contained in the septic tank and licensed sewage hauler hired to empty the tank as needed (receipts mut be kept as evidence). Hose used for discharging sewage effluent must be disconnected and pump removed from the tank.Existing septic system appears to be in non compliance (setback distance from the property line not met, property size not sufficient to have an open discharge) with Private Sewage Disposal System Code OF Practice which is enforced by the local municipality - Leduc County Plumbing Inspector should be consulted on this and compliance met.Septic tank lid was not fully covering the top opening - proper lid must be provided.There was no evidence presented of any previous approvals for the existing sewage disposal system - as per Alberta Food Regulation, food establishment must be connected to a lawful and properly operating sewage disposal system. Please consult local municipality for compliance with the current Alberta Private Sewage Disposal Systems regulations and provide a copy of the reports/permits to this office.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Some mouse droppings were observed in the two dry storage areas and in the dining room under the coffee table - please have these areas cleaned thoroughly.Written pest control program - no records available for review. AHS pest control checklist can be used for this purposes - inspection using checklist must be done at least once a month or more often if needed.Checklist must be dated and filled out as required. Indicate if you find any evidence of pest and write corrective actions. If unable to keep facility pest free by yourself, certified pest control company must be hired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 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?
- Demand 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?
- Some mouse droppings were observed in the two dry storage areas and in the dining room under the coffee table - please have these areas cleaned thoroughly.Written pest control program - no records available for review. AHS pest control checklist can be used for this purposes - inspection using checklist must be done at least once a month or more often if needed.Checklist must be dated and filled out as required. Indicate if you find any evidence of pest and write corrective actions. If unable to keep facility pest free by yourself, certified pest control company must be hired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 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?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system requires professional cleaning for fire prevention purposes. Some grease leaking down the went was also observed.This was mentioned in the last inspection report as well and there was no record of range hood cleaning being completed professionally.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?