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The Alamo

9807 100 Street Sexsmith AB T0H 3C0 · Food - General

Official record from Alberta →

Inspection summary

The Alamo has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 21, 2025, found no infractions.

2 of 5 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 Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on August 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on September 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The bartending ware washer measured a chlorine sanitizing concentration of zero (0) PPM.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the bartending ware washer measures a final chlorine sanitizing concentration of 100 PPM at all times. ****DURING INSPECTION, THIS APPLIANCE WAS RE-TESTED (ONCE THE CHLORINE CHEMICAL SANITIZING CONTAINER WAS REPLACED). THE CHLORINE CONCENTRATION WAS MEASURED TO BE 100 PPM ON THE FINAL RINSE / SANITIZE CYCLE.2. Fill out the dishwasher record sheet to ensure this appliance is being checked a minimum of once (1) per day (when in operation).Be advised that it is up to any owner / operator of any food / bartending establishment to ensure all equipment is properly functional at all times. It will now be up to the owner / operator to record chlorine concentrations for this ware washer once (1) per day (when in operation). A dishwasher record sheet was served to the owner / operator by email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chlorine test strips were available to test the mechanical dish / ware washer; however, testing was not being conducted. When requesting the operator to test this appliance, a concentration of zero (0) ppm was noted. After further inspection, it revealed that the sanitizer container (i.e. underneath the mechanical ware washer) was completely empty.2. Chemical test strips (i.e. Quaternary ammonia test strips) were not available to verify the concentration of sanitizer being used to disinfect all customer tables. The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the mechanical dish/ware washer is being tested daily when in operation.2. Record all concentrations (in parts per million) on the record sheet provided. 3. Obtain chemical test strips in order to verify the concentration of chemical being used for disinfection purposes. If using quaternary ammonia, use quaternary ammonia test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. The main deep freezer (i.e. in the rear storage area) was not properly organized within.2. The walk-in cooler contained various boxes and cardboard that can cause a tripping hazard.The owner / operator of this facility is requested to conduct the following, namely:1. Re-organize the main deep freezer in the rear storage area. All ice packages should be stored on one side and all food packages should be stored on the opposite side. 2. Ensure the main walk-in cooler is kept organized and boxes / cardboard are not sitting all over the floor - causing a tripping hazard.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. Two refrigerators (containing high risk foods/beverages) were noted - one in the main lounge area and the other in the main bartending area. Although there was a digital read-out within the one small fridge, it is suggested to install a thermometer inside this appliance as well - to ensure the temperature is maintained at 4 Degrees Centigrade (or 40F) or less.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain a functional thermometer and store inside each fridge that contains high risk foods / beverages).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At time of inspection:1. There were an excessive amount of empty boxes and other debris within the main walk-in cooler. This area could pose as a tripping hazard.The owner / operator of this facility is requested to conduct the following, namely:1. Remove all empty boxes and re-organize the area within the main walk-in cooler.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The bartending glass washer was not producing a chlorine sanitizing residual of 100 PPM. This unit was tested multiple times and there did not appear to be any change in chlorine residual.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the bartending glass washer to ensure a chlorine concentration of 100 PPM is maintained. In the meantime, please use the commercial kitchen mechanical dishwasher OR use single-use disposable customer cups.

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