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The Delburne Bistro

2718 20 Street Delburne AB T0M 0V0 · Food - General

Official record from Alberta →

Inspection summary

The Delburne Bistro has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on August 5, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 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 2 times on July 28, 2026. 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 2 times across 2 separate inspections, most recently on October 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on March 20, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw chicken and portioned sauce were noted to be stored next to each other. The sauce was moved to an above shelf and the operator was informed.Please ensure that food is stored in a manner that prevents the contamination of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was measured to have 0ppm of sanitizer in the final rinse cycle at the time of inspection. The owner was informed and the piping was replaced. Please ensure that the chlorine dishwasher is capable of consistently dispensing 100 ppm of sanitizer to ensure proper sanitization of dishware.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed at the time of inspection. Please ensure that valid testing equipment is available for monitoring and confirming sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink near the "saloon doors" was noted to be obstructed with a bus bin of cooked noodles. The bus bin was removed and a discussion was held with the operator.Please ensure that handwashing stations are kept unobstructed to ensure and encourage regular hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A couple of cups without handles were noted to be stored in bulk storage containers containing beef deep powder and chicken stock powder. The items were removed and the operators were informed. A staff member was observed to have replaced a utensil that had fallen onto the floor without washing and sanitizing the utensil. The operator was asked to wash and sanitize the equipment.Please ensure that utensils are stored and handled in a manner that is sanitary and prevents the contamination of food.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed to not be performing hand hygiene regularly/in-between tasks/as needed. The operator was informed of the concerns. Please ensure that food handlers are properly washing their hands regularly or as needed to ensure safe and sanitary food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An enclosed bag of potatoes was observed to be stored on the floor at the time of inspection. The operator was informed and the bag was moved. Please ensure that food is stored at least 6 inches off of the floor to prevent the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler next to the dough mixer was measured to have an internal temperature of 6.5-7.3C. The cooling unit was adjusted to a lower temperature after a discussion with the operator. The operator was asked to monitor the cooler for any further temperature variances. Please ensure that refrigeration units are capable of storing high-risk foods at 4C or lower to prevent the growth of illness-causing pathogens.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The grease trap was noted to be producing a strong odor at the time of inspection. Please ensure that the grease trap is repaired/replaced/maintained in a condition that does not produce odors and/or encourage the attraction/harborage of pests.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of potatoes were observed to be stored on the floor at the time of inspection. Cups without handles were also observed to be stored in an insert of sauce, bulk sugar and bulk flour containers. After a discussion with the operator the items were moved/removed.Please ensure that foods and proper utensils are used and/or stored in a safe and sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be obstructed with a mixing bowl at the time of inspection. The bowl was removed and the operator was informed.Please ensure that hand washing sinks are kept unobstructed to ensure and encourage regular hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dishwashing area was noted to be dusty at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The left standing freezer was observed to have significant ice buildup at the time of inspection.Please ensure that the noted equipment is defrosted regularly to prevent excess build up of ice and to ensure proper operation and storage of food.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cups without handles and scoops were observed to be stored inappropriately in bulk food storage containers at the time of inspection.Please ensure that utensils are stored in a manner that prevents the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter and fresh-cut fries were observed to be stored at room temperature at the time of inspection. A discussion was held with the chef and the items were moved to either the prep cooler or placed on ice.Please ensure that high-risk foods are stored at temperatures outside of the Danger Zone of 4-60C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Internal portions of the ice machine were observed to be in need of cleaning at the time of inspection. Please ensure that the noted food equipment is cleaned.
  10. Monitoring Inspection

    0 infractions

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