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The Table

4918 51 Street Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

The Table has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on August 13, 2026, recorded 3 infractions.

2 of 6 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: Chemicals and toxic substances, Food source, labelling and allergens 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.

  • 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 October 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on December 8, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 December 8, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 13, 2026. 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?

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. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff members cellphone was observed to be placed on the food preparation counter at the time of inspection. This presents a risk of contamination of the food contact surfaces and potential for food contamination, as personal items commonly harbor pathogens. The staff members phone was removed from the counter and operator sanitized the area.
    • 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 facility is generally constructed and maintained in a manner that supports safe and sanitary food handling; however, there are a small number of deficiencies that require follow up: 1. Missing floor tile – entrance to storage room area. The gap presents a potential trip hazard and also a concern for dirt, food debris, and/or moisture accumulation that can affect the subfloor. 2. Damaged drywall – previously noted damaged drywall has been fixed upon inspection August 13, 2026. 3. Ceiling tiles – stained and damaged tiles near back door and above the two-compartment sink. There is evidence of moisture impact; staff indicated likely contribution from dishwasher humidity.- UPDATE AUGUST 13, 2026: The ceiling tiles continue to be damaged near the back door and above the two-compartment sink. Operator noted that the roof has been observed to be leaking at times of rainfall. No active water was noted during inspection. Operator indicated that there is a plan in place to repair the ceiling tiles. Other non food contact surfaces on site, including wire shelving, were clean and in good condition, and appropriate food protection (sneeze guard) was in place for food displayed at the service counter.Next Steps:1. Flooring: Replace the missing floor tile to restore a continuous, cleanable surface.2. Walls: This work has been completed. 3. Ceilings: Replace the stained/damaged ceiling tile(s) and investigate/mitigate the source of moisture. Where feasible, consider installing moisture resistant, washable, non-absorbent ceiling tiles designed for high humidity food premises to better withstand dishwasher steam and reduce future staining/damage.Notify Environmental Public Health upon completion of corrective actions. A re‑inspection can be scheduled as needed. Photographic evidence or contractor invoices are acceptable forms of verification
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A small amount of food buildup on the meat slicer was observed in a hard-to-reach area that does not have direct contact with food. Operator cleaned and sanitized the area at the time of inspection.2. The removable flap arm in the ice maker had a slight build up/discolouration. Operator removed the flap arm for cleaning at the time of inspection.
  2. 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?
      • The facility is generally constructed and maintained in a manner that supports safe and sanitary food handling; however, there are a small number of deficiencies that require follow up: 1. Missing floor tile – entrance to storage room area. The gap presents a potential trip hazard and also a concern for dirt, food debris, and/or moisture accumulation that can affect the subfloor. 2. Damaged drywall – staff bathroom (lower portion of wall near sink). The surface is not sealed; requires restoration to a smooth, non-absorbent, cleanable finish.3. Ceiling tiles – stained and damaged tiles near back door and above the two-compartment sink. There is evidence of moisture impact; staff indicated likely contribution from dishwasher humidity.Other non food contact surfaces on site, including wire shelving, were clean and in good condition, and appropriate food protection (sneeze guard) was in place for food displayed at the service counter.Next Steps:1. Flooring: Replace the missing floor tile to restore a continuous, cleanable surface.2. Walls: Patch, seal, and paint the damaged drywall in the staff bathroom using moisture resistant materials/finishes.3. Ceilings: Replace the stained/damaged ceiling tile(s) and investigate/mitigate the source of moisture. Where feasible, consider installing moisture resistant, washable, non-absorbent ceiling tiles designed for high humidity food premises to better withstand dishwasher steam and reduce future staining/damage.Notify Environmental Public Health upon completion of corrective actions. A re‑inspection can be scheduled as needed. Photographic evidence or contractor invoices are acceptable forms of verification
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • There were spray bottles in the facility containing QUAT sanitizer solutions. The bottles were not labelled to indicate their contents. Chemicals should be kept in containers which are clearly labeled to identify the contents. The operator labelled the bottles at the time of inspection.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several jars of unlabbelled jams in a box in the food storage room. The box was labelled to indicate that the jars were intended for use on the facilities charcuterie boards. The operators stated that the jams are made in house and used within the facility. The following was discussed and will be done as the facility moves forward: Any jams/jellies made onsite and for onsite use should be labelled with the following:- common name- any allergen information- the date made or a best before dateThis will help the facility ensure that FIFO practices are observed.
    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several bottles of infused oils observed on the sales shelves in the front of house. The labels indicated that the business providing the products is called "Mama Jann" There is no record of this business in the AHS database or on the Safe Food for Canadians Licence Registry. Please remove these products from store shelves as the products are not from an approved source. A commercial food establishment must obtain all food that is liable under law to inspection by the Government of Canada or Alberta or by an agency of either from a source that is subject to inspection by that entity.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls for scooping 2 bulk products (brown sugar and granulated sugar) were being stored in the bulk food containers. Proper utensils, with handles, should be used. Or, if bowls are used, they should not be left in the bulk storage containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were multiple spray bottles in the facility containing QUAT sanitizer solutions at adequate strengths. The bottles were not labelled to indicate their contents. To prevent the adulteration of food products, chemicals should be kept in containers which are clearly labeled to identify the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An open bottle of Mirin rice wine was observed to be sitting on a shelf at room temperature. This product is required to be refrigerated after opening. The operator was made aware and discarded the product.
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