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The Mucky Duck Pub

C1 - 1103 18 Street SE High River AB T1V 2A9 · Food - General

Official record from Alberta →

Inspection summary

The Mucky Duck Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on July 16, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 across 2 separate inspections, most recently on April 7, 2026. 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 April 7, 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 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 January 3, 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 4 times across 4 separate inspections, most recently on December 4, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **Outstanding**Outdated food handling permit posted at the front of the house. **Ensure current food handling permit is displayed where it is easily visible to the patrons.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soap and chlorine solution observed in the bar area. - The staff remade the chlorine sanitizer solution and tested at 100 ppm. **Please do not mix soap and chlorine as it will reduce the effectiveness of the sanitizer.
    • 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 bottom of the exit door in the back kitchen was in disrepair. **Please repair/replace the weatherstripping.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Outdated food handling permit posted at the front of the house. **Ensure current food handling permit is displayed where it is easily visible to the patrons.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 12/4. Outstanding**3/25. Outstanding. Please send specifications for the lightbulbs. 8/7. Violation Outstanding1/3. Violation Outstanding. Light fixture cover needs to be replaced. One of the light fixtures in the kitchen did not have a cover. Ensure all light fixtures in food preparation or storage areas are equipped with covers to prevent contamination of food from shattered light bulbs.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 3/25. The concentration of the bleach sanitizer was too high. Ensure that the bleach surface sanitizer has a concentration between 100ppm to 200ppm. The solution was diluted at the time of 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?
      • 3/25. Outstanding. Please send specifications for the lightbulbs. 8/7. Violation Outstanding1/3. Violation Outstanding. Light fixture cover needs to be replaced. One of the light fixtures in the kitchen did not have a cover. Ensure all light fixtures in food preparation or storage areas are equipped with covers to prevent contamination of food from shattered light bulbs.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A staff member personal cell phone was observed on the prep cooler cutting board. All personal items/items that are not associated with food handling must be stored separately. Cell phone was moved at the time of the inspection.2) Customer utensils were stored with the serving/eating side facing up and the handles down. Ensure all utensils are stored with handles facing up to prevent contamination of the utensils.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 8/7. Violation Outstanding1/3. Violation Outstanding. Light fixture cover needs to be replaced. One of the light fixtures in the kitchen did not have a cover. Ensure all light fixtures in food preparation or storage areas are equipped with covers to prevent contamination of food from shattered light bulbs.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff mentioned that they are thawing food in warm water. This is an unsafe thawing practice. Safe practices include:1. Under cold running water2. In the fridge3. Microwave4. Cook from frozen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1/3. Violation Outstanding. Light fixture cover needs to be replaced. One of the light fixtures in the kitchen did not have a cover. Ensure all light fixtures in food preparation or storage areas are equipped with covers to prevent contamination of food from shattered light bulbs.

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