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The Salty Mare

108 Centre Street Duchess AB T0J 0Z0 · Food - General

Official record from Alberta →

Inspection summary

The Salty Mare has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on March 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 6 times across 3 separate inspections, most recently on January 20, 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 2 times across 2 separate inspections, most recently on March 21, 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?

  • 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 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on March 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 20, 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?

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

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle containing Mr. Clean solution is used as a sanitizer. Mr. Clean is not an approved non-rinse sanitizer solution. Use bleach (100 ppm) or Quats (200 ppm) for sanitizing counters, tables and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge was not equipped with a thermometer to monitor fridge temperature (4 C or less). This was corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available. *Obtain bleach test strips to monitor bleach sanitizer concentration (100 ppm) used for sanitizing surfaces and manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towel are not provided at the hand sink behind the coffee bar. Hand soap is not provided in the kitchen at the two-compartment sink. *Ensure bar hand sink is equipped with soap and paper towel, and provide hand soap at the kitchen sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen tap is loose. *Tighten or replace kitchen tap.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cloth towels are to be kept in a Sanitizing solution bucket when not in use.Use chlorine test strips to confirm 100 parts per million concentration. Mix 1/2 teaspoon of bleach per litre of water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher is National Sanitation Foundation (NSF) certified. Ensure the dishwasher sanitizing cycle reaches a temperature of 71 degrees C or higher.A waterproof min/max dishwasher thermometer should be used regularly to monitor the sanitizing temperature.
    • 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?
      • A proactive Do-It-Yourself pest control inspection form is to be completed monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife block is unable to be sanitized. Knifes are to be held in a holder that can be washed-rinsed-sanitized and air dried.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cloth towels are to be kept in a Sanitizing solution bucket when not in use.Use chlorine test strips to confirm 100 parts per million concentration. Mix 1/2 teaspoon of bleach per litre of water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher is National Sanitation Foundation (NSF) certified. Ensure the dishwasher sanitizing cycle reaches a temperature of 71 degrees C or higher.A waterproof min/max dishwasher thermometer should be used regularly to monitor the sanitizing temperature.
    • 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?
      • A proactive Do-It-Yourself pest control inspection form is to be completed monthly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knife block is unable to be sanitized. Knifes are to be held in a holder that can be washed-rinsed-sanitized and air dried.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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