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Sunset Grill

350 - 525 St. Albert Trail St. Albert AB T8N 4J8 · Food - General

17 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was food being stored under the paper towels by the front hand sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Jan 28, 2026REPEAT***The Food Handling Permit was not posted. Discussed with staff the difference between the Food Handling Permit that was required to be posted where the public can see it. The posted certificate was not valid (expired Sep 2025).January 2026***The Food Handling Permit was not posted.Dec 15, 2025Once the invoice is paid and the FHP received it is to be posted where the public can see it.Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
  2. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • January 2026***The Food Handling Permit was not posted.Dec 15, 2025Once the invoice is paid and the FHP received it is to be posted where the public can see it.Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Jan 2026***Staff indicated that she had a food safety certificate. Left a card for her to send a copy of the approved food safety certificate by e-mail.Dec 15, 2025***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided.Dec 3, 2025***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed.Nov 2025***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  3. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Dec 15, 2025Once the invoice is paid and the FHP received it is to be posted where the public can see it.Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The facility was currently operating without a valid Food Handling Permit. Hand delivered the invoice with the information that the receipt for payment was to be provided to [email protected] by tomorrow to show that the invoice had been paid (the FHP would be provided after the payment was processed).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Dec 15, 2025***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided.Dec 3, 2025***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed.Nov 2025***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Dec 15, 2025Once the invoice is paid and the FHP received it is to be posted where the public can see it.Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Dec 15, 2025***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided.Dec 3, 2025***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed.Nov 2025***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  5. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer in the cook line sanitizer container was <50ppm.Discussed with staff that the first bucket may not have received a full dose of sanitizer as the hose between the source bottle was empty for the first container. Showed that during the inspection the hose was empty and the full dose of sanitizer concentrate was not being delivered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hollandaise sauce was 30C at the start of the inspection. Checked at the end and the temperature was up to 61C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The facility was currently operating without a valid Food Handling Permit. Hand delivered the invoice with the information that the receipt for payment was to be provided to [email protected] by tomorrow to show that the invoice had been paid (the FHP would be provided after the payment was processed).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Dec 15, 2025Once the invoice is paid and the FHP received it is to be posted where the public can see it.Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Dec 15, 2025***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided.Dec 3, 2025***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed.Nov 2025***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  6. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dec 3, 2025***there was no soap present at the front hand sink. Staff indicated it was being delivered this week.Nov 2025***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Dec 3, 2025***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed.Nov 2025***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  7. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***the sanitizer concentration in the wait staff sanitizer was 50pm. Corrected during the inspection a staff member emptied and refilled the container from the dispenser and the concentration was 200ppm Quat solution. Discussed that the sanitizer concentration should be checked (especially first thing in the morning).The line sanitizer bucket had a concentration of 100ppm. Ensure that the sanitizer concentration is maintained at an effective 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The cold holding for the egg mixture was not effective. There was ice on the bottom but the egg mixture was not in the ice, The entire egg mixture was above the ice and the temperature was not being maintained. Discussed with staff and they put cold water and more ice in so the egg mixture was effectively being maintained at refrigeration temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dec 3, 2025***there was no soap present at the front hand sink. Staff indicated it was being delivered this week.Nov 2025***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***there was no paper towels available at the back wait staff hand sink. Staff stocked the dispenser and changed the batteries during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Dec 3, 2025***The current FHP was not posted. Staff indicated it was being delivered this week.Nov 2025***The expired Food Handling Permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Dec 3, 2025***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed.Nov 2025***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The wait staff sanitizer solution with the cleaning cloths was <50ppm. Ensure effective sanitizer solutions are available and used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Discussed that the inserts that were full to the lid did not have an acceptable temperature (up to 8C). Recommended not filling the inserts up so full.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The eggs for French toast/scrambled eggs were in an ice bath (temperature was 9C.). Perishable products like eggs are to be stored below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding for the Hollandaise sauce was 40C. Stirring got the temperature up to 59C. Ensure that the hot holding maintains the temperature of 60C or warmer for all the product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was perishable product out stored at room temperature. Discussed with staff and the tubs were put in the cooler during the inspection. Manufacturers instructions are to be followed with regards to storage procedures. Keep refrigerated is to be stored in the cooler 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 soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The expired Food Handling Permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mar 6, 2025***Staff present did not know were the Quat test strips were located or there were no Quat test strips present. Without test strips staff are unable to check and ensure that the sanitizer is being maintained at an effective concentration.Jan 29, 2025***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
  11. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
  12. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The hot holding for the Hollandaise sauce was 50C. Stirring did not change the temperature. Discussed with staff who indicated that the water had just been added. By the end of the inspection the temperature was up to 60C. the temperature control had also been changed to a higher setting. Ensure perishable products being held hot are maintained at 60C or hotter.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
    • 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 were not available for review. the most recent pest control report observed was from September 2024.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The expired Food Handling Permit was posted.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***The open foods were not being covered. There were no properly sized lids present for the scrambled egg mixtures or the hollandaise sauce or the pancake batter. Discussed with staff that proper lids for the containers would facilitate use as well as more effective protection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The walk in cooler door was open and the walk in cooler temperature ranged from 4C to 11C. Discussed with staff that the door was to remain closed. The temperature throughout the unit was 4C by the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The eggs for French toast and the pancake batter were not being kept in an effective ice bath. There was no ice and the temperature of the water was 10C. The product also extended above the water level and the product temperature was up to 17C. Staff put more ice in the baths and moved the containers to a working cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The back prep coolers were not maintaining 4C (temp ranged from 7 to 13C). Min/Max thermometer was left in the unit for the duration of the inspection and the temperature never got down to 4C. Perishable foods were removed from the unit during the inspection and placed in a working cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Staff removed the utensils obstructing the back hand sink upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was soiled equipment stored in the clean equipment area. There was a build up of debris present on the cheese grater.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The back prep cooler was not working properly and did not maintain the perishable products at 4C or colder. All perishables were removed but the unit was not working.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.
  15. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • open food in stroage was not covered. The hollandaise sauce and the scrampled eggs were nto covered between uses. Staff did cover the open eggs and the hollandaise sauce upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • When the hollandaise sauce was uncovered and stirred, the temperature reached 50C. Hot holding is to be maintained at 60C or hotter. At the end of the inspection (after being covered) the temperature was 61C when stirred.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The middle hand sink (by the eggs) had no soap. Corrected during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Apr 12, 2023***The wall patch in the kitchen was not finished in a smooth cleanable manner. The surface was rough and hard to clean.Dec 20, 2022**The wall in the back had the repairs started. Most of the hole was covered with painted wood and just the edge finishes were needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.
  16. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap by the front hand sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Paper towels were on the counters by the middle and back hand sinks. Ensure paper towels are not stored on the counters and are protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Apr 12, 2023***The wall patch in the kitchen was not finished in a smooth cleanable manner. The surface was rough and hard to clean.Dec 20, 2022**The wall in the back had the repairs started. Most of the hole was covered with painted wood and just the edge finishes were needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.
  17. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer for cleaning cloths had a concentration of 0ppm. New solution was made up by staff in the back that was 50ppm. Manager made up another solution that was 100ppm. Noone checked the concentration and the required concentration was 200ppm Quat solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were not washing their hands when needed. There was no soap by one hand sink, no paper towels by the other. There was a dishwashing tray covering the back hand sink.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not available. Records located were from July 2023.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • food is not being covered/protected from contamination. Holandaise sauce and mixed eggs were left uncovered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Broken cracked insertsX7 were present with the clean usable utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were being stored at 15C. Discussed with staff onsite. Discussed with head office manager. Eggs were eventually discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise sauce was stored at 50C to 55C. Hot holding is to be maintained at 60C or hotter. The hollandaise sauce was removed from the cooler at the end of the inspection and discussed with onsite manager and discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are being stored and put away when wet. Dishes nested together will not dry Ensure dishes are air dried before being put away.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentration was not being checked often enough to ensure that the effective sanitizing solution is being maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap by the front hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towels by the back hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back hand sink was covered up with a dishwashing tray and was not accessible for hand washing.
    • 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 were not being maintained. Pest control records are to be completed monthly and kept onsite for review. The most recent record was from September.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Apr 12, 2023***The wall patch in the kitchen was not finished in a smooth cleanable manner. The surface was rough and hard to clean.Dec 20, 2022**The wall in the back had the repairs started. Most of the hole was covered with painted wood and just the edge finishes were needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.