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The George Traditional House

101 - 31 Southridge Drive Okotoks AB T1S 2N3 · Food - General

Official record from Alberta →

Inspection summary

The George Traditional House has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on August 26, 2026, recorded 3 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 8 times across 7 separate inspections, most recently on July 13, 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 4 times across 3 separate inspections, most recently on July 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2025. 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?

  • 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 12 times across 7 separate inspections, most recently on August 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

10 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting was low in the basement storage with the fridges/freezers. It appears that the light bulbs in this area need to be replaced. **Increase lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracks were observed on the ceiling in the basement above the cooler units with a yellow substance leaking from it. **Determine the source of the substance and repair.2. Large holes on the drywall was observed along the basement staircase. **Repair and refinish so that it is smooth, easily cleanable and water resistance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 2) Flooring behind the ice machine.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Storage of clean equipment located too close to the opening of the mop sink. **Relocate clean equipment so that it located 10 feet away from the mop sink or enclose/cover the clean equipment. 2. Lids required on food items stored adjacent to the handwashing station by the cook line and buckets containing bulk foods. 3. Open bag of spaghetti observed in the dry storage room. **Ensure open bagged foods are stored in a food safe container with a lid. 4. Box of celery was located too close to raw meat in the walk in cooler. **Relocate celery box. ***CORRECTED DURING THE INSPECTION.5. Bags of onions stored directly on the floor in the basement. **Ensure food items are stored at least 6 inches above the ground. **CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Caramel sauce with cream was observed to be stored at room temperature with temperature measured at 22 degrees Celsius. **Discard. ***CORRECTED DURING THE INSPECTION. 2. A cream sauce was observed to be stored at room temperature with a temperature measured at 19 degrees Celsius. **Discard.**CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips expired. **Obtain new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracks were observed on the ceiling in the basement above the cooler units with a yellow substance leaking from it. **Determine the source of the substance and repair.2. Large holes on the drywall was observed along the basement staircase. **Repair and refinish so that it is smooth, easily cleanable and water resistance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting was low in the basement storage with the fridges/freezers. It appears that the light bulbs in this area need to be replaced. **Increase lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Hard to each corners underneath the shelving in the walk in cooler. 2) Flooring behind the ice machine. 3) Flooring outside of the keg walk in cooler located in the basement. 4) Underneath the dry storage shelving located in the basement. 5)Outside the cooler doors located in the basement.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No concentration of bleach was detected in a bucket of sanitizer holding knives. **Ensure bleach water sanitizer is maintained at a concentration of 100 ppm or replace knives every 2 hours. 2. QUATS sanitizer bottles concentration was above 400 ppm. **Ensure QUATs sanitizer bottle concentration is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly traps were observed to be located over food preparation areas. **Remove fly traps from food preparation areas. ***CORRECTED DURING THE INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labelled. **Label. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Soup was observed thawing at room temperature. **Do not thaw at room temperature. Place item in cooler or under cold running water or microwave and cook immediately. ***ITEM WAS PUT IN WALK IN COOLER.
    • 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 expired April 2025.**Obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Missing hand soap at the hand washing station by the cookline. **Refill hand soap. ***CORRECTED DURING THE INSPECTION. 2. Paper towel was not dispensing properly from the hand washing station by the walk in cooler/freezer. **Repair. ***CORRECTED DUING THE INSPECTION.
    • 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?
      • The back door was propped open at the time of the inspection. **Ensure back door is closed to prevent the entry of pests. ***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?
      • 1. Lighting was low in the basement storage with the fridges/freezers. It appears that the light bulbs in this area need to be replaced. **Increase lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the wall by the hand washing station located by the cookline.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer bucket measured at 0 ppm. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The handles of scoops stored in bulk food items such as flour were observed to be submerged in the food item. A bowl was observed as a scoop. **Ensure handles of scoops are stored in a manner that does not touch the bulk food supply (ex. store scoops with handle facing upwards). Do not use bowls as a scoop.2. No lids observed in containers stored in the stand alone lower prep cooler located across the dish pit. **Ensure there are lids on containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • A sanitizer bottle label was not clear. **Re-label.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed to be thawing in a food prep sink without cold running water.**Ensure proper thawing techniques are applied and if using water to thaw then cold running water must be on during the thawing. ***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometer in the walk in cooler. **Obtain thermometer.
    • 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 handwashing sink had knives stored in the basin. **Ensure handwashing station remains clear at all times. ***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?
      • 1. There was a small leak in the plumbing of the back food prep sink located across the walk in cooler. A catch basin was observed underneath the leak. **Repair.2. Lighting was low in the basement storage with the fridges/freezers. It appears that the light bulbs in this area need to be replaced. **Increase lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A lid used for storage of bulk food item located on the lower shelf of the food prep sink was observed to be stained. **Clean and ensure containers and lids are kept in sanitary conditions.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of various grill line cooler drawers was measured at 6-9C. Some of the drawers were observed to be difficult to close properly. Repair cool to ensure temperatures can be maintain at 4C or lower.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the standing cooler in the kitchen line was measured at a temperature of 8-12C. The standing cooler was indicated as being due for replacement. Provide suitable replacement to ensure stored potentially hazardous foods can be maintained at 4C or lower. Do not store large quantities of food in this cooler until satisfactory temperatures can be maintained.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of panko were observed being stored directly on the floor in the outdoor enclosed shed. Food was moved onto shelving during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of sanitizer were not labelled.Ensure all chemicals used in food handling areas are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the standing cooler in the kitchen line was measured at a temperature of 8-12C. The temperature of drawer cooler underneath the grill line was measured at temperatures of 8-12C. The standing cooler was indicated as being due for replacement. One of the grill line cooler drawers was noted as having a damaged gasket. Conduct repairs as needed to ensure temperatures of 4C or lower can be maintained for stored food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire basket utensil was observed to be in a damaged frayed state. Utensil was disposed of during inspection.
  8. Demand Inspection

    3 infractions

    • 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?
      • The weatherstripping at the back door of the kitchen was damaged in several areas, facilitating potential pest entry. Repair weatherstripping. Advise repairs in spring to prevent further damage of material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire strainer utensil was found to have frayed ends and a loose section. Damaged utensil was disposed of during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and floors of the end of the kitchen cooking line around the deep fryer and chest freezer, was observed to have a buildup of flour and other food debris. Clean indicated area.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Standing cooler in kitchen-Fire suppression hoses
  10. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly strip was observed being placed over the prep area, presenting a potential contamination risk. Fly strip was removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bottom shelf near the food prep area was surfaced with visibly contaminated cardboard. Cardboard was removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A container of meat gravy was found to be hot held at a temperature of 50.3C. Staff indicated that the gravy had been originally re-heated two hours previously. Gravy was immediately reheated on the stove to a temperature greater than 74C during inspection. Hot holding was adjusted to maintain a temperature of 60C. 2) A two-compartment sink containing partially frozen bags of raw chicken was observed being thawed in stagnant water, measured at 12C. Cold running water was turned on during inspection. Ensure that staff are employing proper thawing techniques.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the prep area had a significant leak of its hot water line, requiring the hot water to be shut off when not in use. The sink appeared to still be leaking with both hot and cold water valves turned off. Repair leak to allow access to hot water without needing to adjust under-sink water lines.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board with a crack through the center was observed at the nacho station cooler. Cutting board was removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:-Standing cooler in kitchen-Fire suppression hoses-Bulk food containers-The soda gun and soda gun holders at the side bar

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