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Ta's Asian Grill & Steakhouse

109 2 Avenue NW Slave Lake AB T0G 2A1 · Food - General

Official record from Alberta →

Inspection summary

Ta's Asian Grill & Steakhouse has been inspected 14 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on September 18, 2026, recorded 1 infraction.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 12 times across 6 separate inspections, most recently on September 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 5 times across 4 separate inspections, most recently on November 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 3, 2026. 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?

  • 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 11 times across 7 separate inspections, most recently on September 18, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 8 times across 7 separate inspections, most recently on September 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

14 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Based on violations observed, the manager must complete an Alberta-approved food safety course in order to help them understand the importance of proper food safety.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of produce stored on floor in walk-in cooler. - Moved to a shelf during inspection.ENSURE:Foods are stored at least six inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding measured 42C. - reheated to 74C during inspection.Chicken broth in hot holding measured 51C - reheated to 74C during inspection.Meat drippings from a roast left out overnight - discarded during inspection.Eggs left at room temperature - moved to a cooler during inspection.A portion bag of pork was defrosting improperly under a heat lamp. Moved to a cooler during inspection.ENSURE:High risk foods (eggs, meat, and dairy) are either maintained at above 60C or below 4C at all times.If food is going into hot-holding, the foods must be heated to a minimum of 74C before being put in a water bath that is at least 60C. (Do not put food in a hot-holding unit before it has come up to the proper temperature).Foods are defrosted under cold running water, in a microwave, or in a cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was used to defrost food. Moved to another sink during inspection.ENSURE:Handwashing sinks are dedicated and used only for handwashing. It is recommended to put a sign up indicating the sink is to be only used for handwashing.
    • 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?
      • Up to date pest control records not available.ENSURE:Monthly pest control records are recorded and made available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Based on violations observed, the manager must complete an Alberta-approved food safety course in order to help them understand the importance of proper food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Portion scoops stored in brown sugar container. - Moved during inspection.ENSURE:Scoops are stored in a manner such that a worker's hands do not touch the product while scooping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the cooking equipment is in an unsanitary condition.ENSURE:The entire facility is maintained in a sanitaty condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked noodles were being directly stored in the handwashing sink. The operator indicated the sink and been sanitized before noodles were put in. Noodles were removed during inspection and the sink was sanitized.ENSURE:Handwashing sinks are only used for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food in containers stored directly on the floor in walk-in cooler.ENSURE:Foods are stored at least 6 inches off the floor to allow for easy cleaning and protection from pests.2. Scoops stored in bulk bins on top of the rear prep cooler. Scoop handles were buried in the product. Scoops removed during inspection. ENSURE:Bulk bin scoops are stored in a manner such that a workers hands do not touch the product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under deep fryers is in an unsanitary condition. ENSURE:The entire facility is in a sanitary condition.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White square cutting board is heavily scratched and cannot be effectively cleaned and sanitized.ENSURE:Heavily scratched cutting boards are repaired or replaced.OUSTANDING VIOLATION
  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White square cutting board is heavily scratched and cannot be effectively cleaned and sanitized.ENSURE:Heavily scratched cutting boards are repaired or replaced.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths not stored in a sanitizing solution. Operator moved the cloths to a sanitizing solution during inspection.ENSURE:Used cleaning cloths are stored in a sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken and pork stored above ready-to-eat foods in walk-in cooler. Moved to lower shelves during inspection.ENSURE:Raw meats are not stored above ready-to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot-holding measured 58C. Operator brought it up to a boil and put it back in hot-holding.ENSURE:Sauces are brought to a minimum temperature of 71C first before being placed in hot holding where it does not go below 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left-most prep cooler on cooking line measured 8C. ENSURE:Cold-holding units with high-risk foods are kept at 4C or below 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?
      • Handwashing sink not stocked with paper towel. Stocked during inspection.ENSURE:All handwashing sinks are fully stocked with liquid soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White square cutting board is heavily scratched and cannot be effectively cleaned and sanitized.ENSURE:Heavily scratched cutting boards are repaired or replaced.
  9. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Battered pork was observed in the two compartment sink in the back. This was corrected during the inspection and operator discarded the raw and cooked pork in the garbage.Please ensure that food products are battered in a separate container to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in front of the hood vent had a temperature of 19 degree Celsius. This was corrected during the inspection. Final temperature measured was 3.1 degree Celsius. High risk items must be kept at 4 degrees Celsius or under to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please ensure that more test strips are ordered to be able to measure the concentration of the sanitizer in the dishwasher.
  10. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter containing, flour, eggs and water was observed at room temperature. Operator was unable to recall how long the batter was at room temperature for. This was corrected during the inspection and operator discarded the batter. Please ensure that high risk food items are kept at temperatures 4 degree Celsius or lower when not in use to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standing cooler in the back had a temperature ranging between 15-20 degree Celsius. This was corrected during the inspection. Temperature was observed to be decreasing and final temperature measured was 5 degree Celsius. Standing cooler near the hood vent had a temperature of 17 degree Celsius. Temperature was observed to be decreasing and final temperature was 6 degree Celsius. Please ensure that coolers are kept closed when not in use. Temperature must be maintained at 4 degree Celsius or lower to prevent bacterial contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were sitting outside at room temperature. Operator was unable to verify for how long the eggs were kept at room temperature. This was corrected during the inspection. Operator discarded the eggs.Please ensure that eggs are kept in a refrigerator when not in use, at 7 degree Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed at room temperature. Temperature taken with a probe indicated 22.1 degree Celsius. This was corrected during the inspection and operator discarded the chicken. Please ensure that chicken is defrosted under cold running water, in the cooler or in the microwave. Raw chicken must not be left at room temperature for longer than 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please ensure that more test strips are ordered to be able to measure the concentration of the sanitizer in the dishwasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fly strip was installed directly above dry ingredients and vegetables near the food prep area in the back. Please ensure fly strips are installed in areas where there is no food prep to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal strainers were in disrepair. This was corrected during the inspection. Operator discarded the strainers. Please ensure food equipment in disrepair is replaced to prevent any physical contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed on the vents, ceilings and the walls at the back of the kitchen. Please ensure these areas are cleaned thoroughly to prevent food contamination.Standing cooler in the back had grime build up on the shelves and on the cooler doors. Areas under the shelves, in the walk-in freezer, had dried blood and food debris accumulated. These areas must be kept cleaned to prevent pest harbourage.
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bulk storage container in the dry storage area had a plastic scoop with the handle removed. Operator discarded the scoop in disrepair during the inspection.Utensils used for dispensing bulk food products should have handles of sufficient length so as to prevent the portion of the utensil that is handled by food service people from coming in contact with the bulk food supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep table cooler was noted to be in disrepair with storage temperature measured at 20 degrees Celsius. All high-risk foods that were stored inside the cooler were discarded during the inspection.Ensure that all high-risk foods under refrigeration are kept at or below 4 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing of meat in the sink was noted during the inspection. Frozen raw meat has been left in the sink in cold standing water, in direct contact with the sink surfaces. Operator removed the meat, placed it in a food grade container with cover, and stored it in the walk-in cooler. Operator washed and sanitized the sink surfaces with chlorine solution during the inspection.Ensure that proper thawing method is completed. Frozen foods can be thawed either under refrigeration at or below 4 degrees Celsius, submerged in cold running water, or by microwaving. Ensure that foods and food contact surfaces are protected from contamination in the process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried foods and cooked rice were noted to be left at room temperature. A member of staff stated that the foods were cooked the night before and have been stored at room temperature overnight. The foods were discarded during inspection.Ensure that all high-risk food items are stored either at or above 60 degrees Celsius, or at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cooler was noted to be in disrepair with storage temperature measured at 20 degrees Celsius. All high-risk foods that were stored inside the cooler were discarded during the inspection.Ensure that all refrigerators and freezers are maintained in good repair, and that staff regularly monitor the temperature using the thermometer left inside.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer was noted to be in disrepair. Operator discarded the stainer during the inspection.Ensure that all cooking and serving utensils are maintained in good repair.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meat were stacked on top of other food containers and boxes in the walk in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler was holding foods at 18C at the time of inspection. Foods were moved to a different cooler until line cooler is repaired to hold foods at 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer wasn't connected at the time of inspection - the sanitizer hose was connected to a detergent bucket in error. Using chlorine test strips daily, at the beginning of every shift, will result in quick detection of issues like this.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips are present in the kitchen but are not in use. Use strips to check dishwasher as well as disinfectant bucket sanitizer concentrations daily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong odour upon entering kitchen - check for dry drain traps, dishwashing plumbing etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the back prep area are water stained - too high for inspector to determine whether staining is old or a new moisture leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fans in the walk in cooler are dirty/dusty and blowing dust clumps over the ceiling and upper walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) The condiment cooler by the ice maker is dirty with very dusty shelving racks.b) The dishwasher interior has significant buildup on the inner walls and mechanisms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls throughout the facility need to be thoroughly cleaned and sanitized, and on a more frequent basis hereafter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving in dry storage area needs to be wiped down and organized and cleaned.

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