Toniroz Grill & Restaurant - Events
909 7 Street SW Slave Lake AB T0G 2A4 · Food - Special Event
Inspection summary
Toniroz Grill & Restaurant - Events has been inspected once by Alberta Health Services (Environmental Public Health), on April 12, 2025. The most recent inspection, on April 12, 2025, recorded 2 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.
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 April 12, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 April 12, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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.
1 inspection
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not present at food vendor booth while active food handling was occurring. Operator was instructed to obtain an approved sanitizer solution. A QUATS spray bottle and a bucket of bleach solution tested at 100 ppm was obtained by the operator during the inspection. A sanitizing solution must be present during food handling for effective sanitization of food equipment and contact surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food service staff were observed not washing their hands between tasks (ie. touching cell phones) and food handling. Staff were instructed to wash their hands at the temporary hand washing station at the vendor booth OR sanitize their hands when not visibly soiled. An alcohol based sanitizer bottle was moved to the food serving line. Hand hygiene must be performed at appropriate intervals or when necessary, especially between tasks and food handling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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