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The Royal Duke Hotel and Eatery

2 Elizabeth Street Okotoks AB T1S 1A8 · Food - General

Official record from Alberta →

Inspection summary

The Royal Duke Hotel and Eatery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on November 19, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on October 23, 2025. 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 October 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on October 23, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on October 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on October 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizers in the spray bottle in the upstairs kitchen and downstairs kitchen measured over 500ppm.- Quat sanitizer was mixed to 200ppm during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Water from a container of thawing raw chicken spilled into a container of cut lettuce as staff were cutting lettuce.- The container of raw lettuce was discarded during the inspection. Thawing of chicken and preparation of ready-to-eat foods should not be occurring in close proximity due to heightened risk for cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork was sitting out at room temperature and measured 43.5C. Staff mentioned that the pork had been sitting out at room temperature for approximately 2 hours and 5 minutes.- High risk food items cannot be held between 60C and 20C for more than 2 hours. The cooked pork was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display thermometer in the smaller cooler on the kitchen line near the oven was broken.Ensure this cooler has a working thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towel was available at the handwashing sink in the main bar at the time of inspection.2) No soap was available at the handwashing sink at the coffee station by the ice machine in the kitchen at the time of inspection.- Ensure all handwashing sinks are stocked with soap and paper towel. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was an accumulation of scale noted on the inside of the ice machine by the coffee station. Debris accumulation was noted on the inside lid for the ice machine.2) There was significant buildup of burnt food debris noted on the muffins tins in the clean equipment storage shelf in the dishwashing area.- Equipment to be thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was food debris accumulation and mold growth noted on the storage racks along the south wall of the upstairs walk-in cooler. 2) Food debris accumulation was noted on the white shelving storing coleslaw dressing and vinaigrette in the middle of the upstairs walk-in cooler.- Areas to be thoroughly cleaned.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few cardboard boxes and crates of food were found stored directly on the floor in the walk-in cooler.Foods were repositioned to be off the ground during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display thermometer in the smaller cooler on the kitchen line near the oven was broken.Ensure this cooler has a working thermometer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walk-in freezer in the basement had exposed foam, creating surfaces that would be difficult to clean. Seal or cover these areas to ensure surfaces that are smooth and easily cleaned. *To be completed in new year. Priority is surfaces on walls that realistically need to be able to be cleaned.
    • 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) A ceiling tile directly above the oven and smaller cooler appeared damaged, exposing materials that would not be considered to be easily cleanable. Replace damaged ceiling tile.2) The shelving near the deep fryer had exposed raw wood sides, creating surfaces that would be considered absorbent and not easily cleanable. Cover or seal surface to create cleanable, non-absorbent edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:- The rack above taco bowl storage- The spice rack adjacent to the oven- Below cooking line appliances

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