Tailgaters Concession - Millet Agriplex
5400 45 Avenue Millet AB T0C 1Z0 · Food - General
Inspection summary
Tailgaters Concession - Millet Agriplex has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on April 9, 2026, found no infractions.
3 of 8 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 Pests.
The number of infractions per inspection has stayed roughly the same over time.
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 once on February 16, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 once on October 25, 2023. 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?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 3 times across 3 separate inspections, most recently on September 29, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on February 5, 2025. For example:
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?
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 February 16, 2024. 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.
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The white cutting board on the prep table cooler has become gouged and stained over time.This surface can be sanded down smooth, washed and sanitized and then put back into service.Sept 29, 2025 - the white cutting board for the prep table cooler still appears to be stained and gouged.Also, this cutting board is to be cleaned and sanitized at least daily and then stood up to allow both sides to air dry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring 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?
- Expired Food Permit is posted.PHI has emailed a copy of the Food Permit invoice for the operator to process.Feb 5, 2025 - Please ensure that your current Food Permit gets printed and posted at your facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The white cutting board on the prep table cooler has become gouged and stained over time.This surface can be sanded down smooth, washed and sanitized and then put back into service.
- 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?
- Monitoring 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?
- Expired Food Permit is posted.PHI has emailed a copy of the Food Permit invoice for the operator to process.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The white cutting board on the prep table cooler has become gouged and stained over time.This surface can be sanded down smooth, washed and sanitized and then put back into service.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A plastic disposable container was being used as a scoop for sugar, with the edges of the container touching the sugar. Please use a reusable scoop that can be washed and sanitized and store it in such a way that the portion of the scoop that touches workers hands does not contact the dry goods.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not observed to be present during the inspection. Please ensure the facility is always equipped with test strips and ensure all sanitizer solutions for dishwashing and surface sanitizing are prepared at 100ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation canopy filters have a build-up of grease on them. Please clean the filters and ensure they are cleaned regularly moving forward.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bags of food observed in the kitchen while not in use.
- 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?
- Mouse droppings found beside chest freezer and near backdoor/ storage area.Ensure droppings are cleaned, and pest control plan in place.
- 23. Is the facility maintained in a clean and sanitary condition?
- Most surfaces in unclean condition. Counters, in coolers, dishes unwashed. Ensure all at the end of the day, surfaces are cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?