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The Saskatoon Farm - Food

80181 338 Avenue Foothills AB T1S 4S3 · Food - General

Official record from Alberta →

Inspection summary

The Saskatoon Farm - Food has been inspected 21 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on August 5, 2026, recorded 3 infractions.

4 of 21 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 6 separate inspections, most recently on August 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on August 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on October 9, 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?

  • 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 2 times across 2 separate inspections, most recently on March 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

21 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. QUATs sanitizer in one bottle in the main kitchen was measured less than 200 ppm. **Ensure QUATs sanitizer is maintained at 200 ppm. ***CORRECTED DURING THE INSPECTION.2. The bleach water sanitizer in the ice cream building was measured above 200 ppm. **Ensure bleach water sanitizer is maintained at a concentration of 100 ppm. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two lids missing for the bulk food supply. **Obtain lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Build up of grease on the piping and the canopy grills on the ventilation exhaust canopy in the main kitchen. 2) Sweep walk in freezer floors for main kitchen located by the bay doors.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand 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?
      • The base of the lighting located by the compressor in the walk in freezer was observed to be hanging from its holder. **Ensure lighting is properly installed.***OUTSTANDING.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was tested and was too strong (bleaching out the test strip). **Ensure bleach water sanitizer concentration is maintained at a concentration of 100 ppm. Mix 1/2 teaspoon of household bleach to 1 litre of water. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The handles of the scoops in the bulk food supply were observed to be touching the food item. **Ensure handles of the scoop are stored in a manner that does not touch the food item or remove scoops from bulk food supply. ***CORRECTED DURING THE INSPECTION.2. A crate of milk was stored directly on the floor in the walk in freezer.**Ensure all food items are stored at least 6 inches above the ground. ***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)?
      • Obtain QUATs test strips for the main kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Missing paper towel in the 1 compartment hand washing station by the stand up cooler in the main kitchen. **Refill paper towel.***CORRECTED DURING 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?
      • A significant amount of flies were observed in the bakery section and a few flies were observed in the main kitchen. Fly traps were observed in the bakery section. **Ensure points of entry are assessed and resolved to help decrease the amount of flies entering the food facilities. Fly traps that are used should not be placed over any food preparation counters. Contact a professional pest control company if necessary.
    • 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 base of the lighting located by the compressor in the walk in freezer was observed to be hanging from its holder. **Ensure lighting is properly installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required: 1) Ventilation canopy exhaust grills.2) Outside of the crock pot housing the saskatoon berry sauce.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food items made from July 1-23rd were still stored in the freezer (ex. frozen pie, pie dough, quiche dough, cookie dough). Jams and syrups made in June still present in dry storage. **Please discard any food items prepared after June 18, 2025.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery walk in cooler was measured at 14 degrees Celsius due to a defrost cycle. **Ensure temperatures of 4 degrees Celsius or colder is achieved prior to reopening.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The food facility currently serving this location is under investigation due to a significant enteric illness outbreak. There is a possibility of illness spread to and within The Saskatoon Farm.- The food facility shall remain closed until such time as the work referred to in the Closure Order are completed to the satisfaction of an Executive Officer of Alberta Health Services.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the outside of the lower prep coolers in the main kitchen and stand up freezer in the dry storage area.
  8. Demand Inspection

    2 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?
      • A live mouse was observed in the bakery at the time of the inspection. **Ensure all points of potential points of entry are evaluated and any issues addressed. Provide pest control measures to AHS.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The food facility currently serving this location is under investigation due to a significant enteric illness outbreak. There is a possibility of illness spread to and within The Saskatoon Farm.- The food facility shall remain closed until such time as the work referred to in the Closure Order are completed to the satisfaction of an Executive Officer of Alberta Health Services.
  9. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The food facility currently serving this location is under investigation due to a significant enteric illness outbreak. There is a possibility of illness spread to and within The Saskatoon Farm.- The food facility shall remain closed until such time as the work referred to in the Closure Order are completed to the satisfaction of an Executive Officer of Alberta Health Services.
  10. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The food facility currently serving this location is under investigation due to a significant enteric illness outbreak. There is a possibility of illness spread to and within The Saskatoon Farm.- The food facility shall remain closed until such time as the work referred to in the Closure Order are completed to the satisfaction of an Executive Officer of Alberta Health Services.
  11. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various baked goods were observed to be displayed at the front counter of the bakery. There were no lids and the plexiglass was not tall enough to sufficiently protect the baked goods from potential contamination. **Ensure there are lids over baked goods or install a display case or install a proper sneeze guard (consult with AHS before installing).At the time of the inspection, food grade bags were put over the baked goods that were subject to potential contamination from the public.**OUTSTANDING.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The food facility currently serving this location is under investigation due to a significant enteric illness outbreak. There is a possibility of illness spread to and within The Saskatoon Farm.- The food facility shall remain closed until such time as the work referred to in the Closure Order are completed to the satisfaction of an Executive Officer of Alberta Health Services.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor underneath the shelving in the dry storage unit.
  12. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various baked goods were observed to be displayed at the front counter of the bakery. There were no lids and the plexiglass was not tall enough to sufficiently protect the baked goods from potential contamination. **Ensure there are lids over baked goods or install a display case or install a proper sneeze guard (consult with AHS before installing).At the time of the inspection, food grade bags were put over the baked goods that were subject to potential contamination from the public.**OUTSTANDING.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal temperature of a perishable baked food item was measured at 25 degrees Celsius in the hot holding cabinet. The ambient temperature of the hot holding unit was approximately 58 degrees. After speaking with staff, perishable baked goods were being placed back into the hot holding cabinet after sitting at room temperature for 2 hours. **Increase the temperature of the hot holding unit. Discard baked goods that were put back into the hot holding cabinet after sitting at room temperature for 2 hours. ***CORRECTED DURING THE INSPECTION. Note: Perishable food items can sit at room temperature for no more than 2 hours (must have a tracking system). After 2 hours, food items cannot be put back into the hot holding cabinet and must be discarded. 2. The ambient temperature for two refrigerator display case units with pull down curtains measured between 8-10 degrees Celsius. The internal temperature of goat cheese product and milk were measured with a probe thermometer and were 8.2 degrees Celsius and 10 degrees Celsius respectively. Products were in the unit for more than 2 hours. ** Discard food items and repair refrigerator display case units. ***CORRECTED DURING THE INSPECTION.Note: Eggs were measured at 7 degrees Celsius and satisfactory. Sauces were stored in this unit and label does not indicate refrigeration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the floor underneath the shelving in the dry storage unit.
  13. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various baked goods were observed to be displayed at the front counter of the bakery. There were no lids and the plexiglass was not tall enough to sufficiently protect the baked goods from potential contamination. **Ensure there are lids over baked goods or install a display case or install a proper sneeze guard (consult with AHS before installing).At the time of the inspection, food grade bags were put over the baked goods that were subject to potential contamination from the public.
  14. Demand Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs or bleach test strips available in the restaurant. **Obtain test strips.***BLEACH TEST STRIPS ONSITE. OBTAIN QUATS TEST STRIPS.
  16. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers with no handles were observed to be used as a scoop and stored inside bulk food items in the restaurant. **Use scoops with handles to dispense bulk food items. Store scoops out of bulk food items or store inside bulk food items with the handle not touching the bulk food items. **OUTSTANDING.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs or bleach test strips available in the restaurant. **Obtain test strips.***BLEACH TEST STRIPS ONSITE. OBTAIN QUATS 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?
      • Raw wood shelving was observed in the bakery walk in freezer. **Ensure shelving has a paint finish.***OUTSTANDING. RECEIVING NEW SHELVING.
  17. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Containers with no handles were observed to be used as a scoop and stored inside bulk food items in the restaurant. **Use scoops with handles to dispense bulk food items. Store scoops out of bulk food items or store inside bulk food items with the handle not touching the bulk food items. 2. No lid observed for a container containing raw meat. **Ensure there are lids on food containers to prevent contamination.***CORRECTED DURING THE INSPECTION. 3. Container storing ice cream scoop was observed to have some food debris in the container. **Ensure clean food equipment is stored in a sanitary manner.***CORRECTED DURING THE INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • QUATs sanitizer bottle was not labelled in the restaurant. **Ensure sanitizer bottles are labelled.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature of the stand up fridge located across the ice cream freezer was measured at 8.2 degrees Celsius using a probe thermometer. The internal temperature of the rice pudding and whipping cream was measured at 7.7 degrees Celsius and 9 degrees Celsius respectively. Staff reported food items stored in the stand up fridge was more than 2 hours. **Discard all perishable food items. Repair stand up fridge and ensure the unit is capable of maintaining a temperature of 4 degrees Celsius or colder.**All perishable food items were discarded at the time of the inspection. 2. The temperature of the mini fridge located underneath the espresso machine was measured at 12 degrees Celsius. Milk was stored in this unit for more than 2 hours. **Discard all perishable food items. Repair refrigeration unit and ensure the unit is capable of maintaining a temperature of 4 degrees Celsius or colder. 3. A flat of eggs were measured at 20 degrees Celsius and staff reported that it was out at room temperature for an hour. **Do not leave perishable food items at room temperature for more than 2 hours. Eggs were placed back in the cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer in the dishwasher in the restaurant was measured at 10 ppm. **Repair and ensure the concentration of chlorine is maintained at 100 ppm. In the meantime, manually sanitize food equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUATs or bleach test strips available in the restaurant. **Obtain 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?
      • Raw wood shelving was observed in the bakery walk in freezer. **Ensure shelving has a paint finish.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes in the plug socket on the wall behind the soup preparation area.Ensure that the holes are fixed to allow this area to be easily cleaned.
  18. Risk Management Inspection

    2 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?
      • Holes in the plug socket on the wall behind the soup preparation area.Ensure that the holes are fixed to allow this area to be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice found on the floor of the walk-in freezer from the condensation of the fans.Ensure freezer is maintained in working order to prevent non-potable water from contaminating food. *Not observed. Verify that ice issue is corrected or is otherwise not at risk of contaminating food.
  19. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Uninspected eggs were observed being stored in the bakery refrigerator. Staff indicated that uninspected eggs were intended for operator private use. Approved graded eggs were observed being used throughout the facility. Move uninspected eggs into a separate storage area away from permitted establishment, or clearly identify and sufficiently separate uninspected foods not being used for food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the Kitchen,A knife was wedged under the counter besides the hand washing sink. Staff removed the knife and placed it in the dishwasher. Ensure utensils are stored in a sanitary manner. A box of onions was found on the floor.Food was moved off the floor during inspection. Ensure that food is not being stored on the floor.In the Bakery,Cart full of clean utensils was under an exhaust hood covered with dust.The operator removed the clean utensils from the top rack and covered the cart of clean utensils. Keep this exhaust hood clean if intending to store equipment underneath.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the bakery and the bar were not labelled.Staff labelled sanitizer bottles during 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?
      • An unleased dog was observed entering permitted food establishment premises. Unapproved animals are not permitted within indoor customer seating or food preparation areas of a food establishment. Ensure unapproved animals are barred from entering food premises.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes in the plug socket on the wall behind the soup preparation area.Ensure that the holes are fixed to allow this area to be easily cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice found on the floor of the walk-in freezer from the condensation of the fans.Ensure freezer is maintained in working order to prevent non-potable water from contaminating food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towels or soap were missing in some of the washrooms.Ensure that the washroom supplies are restocked to maintain them in a functional state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener, the meat slicer and the scoops used for hot holding and for the rice cooker were dirty.Ensure equipment used for food handling is kept clean.
  20. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available in the kitchen and bar areas were measured at a concentration less than 100ppm quats. Sanitizer containers were re-filled during inspection, measured at 200ppm quats using available test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pastries containing meat or cheese fillings were observed being stored at ambient temperatures at the bakery counter without any form of temperature control. Meat-containing pastries in the red house concessions were stored in a hot-holding unit, probed at a temperature of 32C. A system of time control of product stored at room temperature was implemented during inspection - pastries would be stored along with a label indicating the time after which staff would dispose of any leftover product after a two-hour duration had elapsed. Cooked rice was observed being stored at a temperature of 32C in a rice cooker that had been turned off.Rice was disposed of during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of one of the prep cooler lids was observed to be damaged and taped up, creating an interior surface that would be difficult to properly clean.Provide a more long-term repair for this door that would allow for it to be easily cleaned when needed. *Tape appeared to be holding together piece normally secured by a bolt. Replace bolt to secure interior and make the food handling surface easy to clean.
  21. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door of one of the prep cooler lids was observed to be damaged and taped up, creating an interior surface that would be difficult to properly clean.Provide a more long-term repair for this door that would allow for it to be easily cleaned when needed. *Tape appeared to be holding together piece normally secured by a bolt. Replace bolt to secure interior and make the food handling surface easy to clean.
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