The Mad House - Food
5459 Lac Ste Anne Trail Onoway AB T0E 1V0 · Food - General
Inspection summary
The Mad House - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on August 4, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 July 22, 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 once on July 22, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 22, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 once on July 22, 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 July 24, 2024. 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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer bottle available in the kitchen at the time of inspection. Operator made chlorine bleach solution and the solution was tested to be the appropriate concentration of 100-200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two cans of whipped cream were left out on the counter at the beginning of the inspection. Cans were moved into the fridge during inspection.
- 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 sink did not have any paper towel at the time of inspection. Staff was notified and a roll of paper towels was placed on a holder next to the sink. The sink did have hot and cold water and liquid soap available. There was a tea towel hanging over the handle of the oven during inspection. Operator indicated they use this to dry their hands. Discussed with operator that paper towel must be used to dry hands in the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two water bottles were found to be in disrepair at the time of inspection, as the rubber around the mouthpiece was coming apart. The operator discarded these bottles during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers needed for all temperature-controlled units (1 fridge; 2 freezers)
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap needed at kitchen sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- KitchenAid fridge/freezer requires cleaning.All other areas appear clean and organized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?