Uncle Roger's Family Dining & Lounge
5103 50 Street Tofield AB T0B 4J0 · Food - General
Inspection summary
Uncle Roger's Family Dining & Lounge has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on September 29, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
The last 2 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on December 8, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 4 times across 4 separate inspections, most recently on May 24, 2024. 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 3 times across 3 separate inspections, most recently on May 23, 2024. 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 5 times across 4 separate inspections, most recently on May 24, 2024. For example:
Do food handlers at the facility have adequate food safety training?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on December 1, 2025. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
12 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Utilized our AHS Hydrion chlorine test strip papers + owner's chlorine test strip papers and both confirmed an inadequate amount of chlorine sanitizing for the mechanical dishwasher. Subsequently, the owner should reach out to Diversey/GFS (since the machine is leased and not owned) to have the machine serviced/checked to determine why there is an inadequate dispensing of chlorine which should be minimum 100 parts per million (ppm).2) Confirmed that there is also a separate low temperature dishwasher/glasswasher in the lounge component and which utilizes chlorine for the final sanitizing step for the washing and sanitizing of glassware.UPDATE ON DECEMBER 8, 2025 FOR DISHWASHER IN THE KITCHEN FACILITY:Confirmed that the level of sanitizing concentration (e.g. - chlorine/bleach) is still inadequate following my testing with the owner's chlorine test strip papers.Minimum 100 parts per million (ppm) of chlorine is required for adequate sanitizing and the reading at the time of inspection was approximately 25 ppm.Diversey has already been made aware of this dishwashing issue but there is no confirmed date and time for the assessment. In the interim, continue to wash/rinse in the dishwasher and then manually sanitize in the sink beside the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Utilized our AHS Hydrion chlorine test strip papers + owner's chlorine test strip papers and both confirmed an inadequate amount of chlorine sanitizing for the mechanical dishwasher. Subsequently, the owner should reach out to Diversey/GFS (since the machine is leased and not owned) to have the machine serviced/checked to determine why there is an inadequate dispensing of chlorine which should be minimum 100 parts per million (ppm).2) Confirmed that there is also a separate low temperature dishwasher/glasswasher in the lounge component and which utilizes chlorine for the final sanitizing step for the washing and sanitizing of glassware.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Confirmed that the current Food Handling Permit posted on the wall behind the main front counter area is expired (good till September 30, 2025).Subsequently, confirmed after the inspection that the 2025 - 2026 food handling permit fee of $250 has been paid and therefore will have our Permit Administrator email another food handling permit to the owner.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Update to May 22, 2024:NEW chlorine test strip papers (to replace the existing ones which expired on May 1, 2024) have not been delivered from Diversey as of today and should be in the next couple of weeks (as per the owner).Since the owner has a contract with Diversey, these test strip papers should be provided at no charge.
- 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?
- As per owner, still waiting for the new GENUS fly light control device to be delivered and plan to install at the back door entrance of the kitchen facility for more comprehensive fly control.There is already an existing one mounted on the wall in the front kitchen area.Finally, delivery of the new fly light control device should be in the next couple of weeks (as per owner).
- 20. Do food handlers at the facility have adequate food safety training?
- Observed that the Food Safe Certificate obtained and displayed on the wall in the dining area expired on February 2024. As discussed, the owner and his wife should take/retake the on-line food safe course. Our Department will provide the owner with a listing of approved on-line food safe courses considered equivalent to our AHS in-person course.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Update on May 23, 2024:Confirmed during the inspection that Advantage Refrigeration was on-site and the Technician was in the process of refilling the coolant for the walk-in cooler which was low and may be the reason why the required 4 C or less cannot be achieved at this time.Will reinspect at a later date to confirm the required 4 C or less is being achieved.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Update to May 22, 2024:NEW chlorine test strip papers (to replace the existing ones which expired on May 1, 2024) have not been delivered from Diversey as of today and should be in the next couple of weeks (as per the owner).Since the owner has a contract with Diversey, these test strip papers should be provided at no charge.
- 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?
- As per owner, still waiting for the new GENUS fly light control device to be delivered and plan to install at the back door entrance of the kitchen facility for more comprehensive fly control.There is already an existing one mounted on the wall in the front kitchen area.Finally, delivery of the new fly light control device should be in the next couple of weeks (as per owner).
- 20. Do food handlers at the facility have adequate food safety training?
- Observed that the Food Safe Certificate obtained and displayed on the wall in the dining area expired on February 2024. As discussed, the owner and his wife should take/retake the on-line food safe course. Our Department will provide the owner with a listing of approved on-line food safe courses considered equivalent to our AHS in-person course.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Update on May 22, 2024:Temperature of walk-in cooler following check from Advantage Refrigeration, Edmonton, has not been fully addressed and reading was at 6.6 C using the digital probe thermometer.Please reach out to another refrigeration company at your earliest convenience to determine the reason why the required temperature of 4 C or less is not being met.Moreover, please ensure the AHS Temperature Logs templates are filled out on a daily basis to record temperatures of both the walk-in cooler and freezer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Update to May 22, 2024:NEW chlorine test strip papers (to replace the existing ones which expired on May 1, 2024) have not been delivered from Diversey as of today and should be in the next couple of weeks (as per the owner).Since the owner has a contract with Diversey, these test strip papers should be provided at no charge.
- 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?
- As per owner, still waiting for the new GENUS fly light control device to be delivered and plan to install at the back door entrance of the kitchen facility for more comprehensive fly control.There is already an existing one mounted on the wall in the front kitchen area.Finally, delivery of the new fly light control device should be in the next couple of weeks (as per owner).
- 20. Do food handlers at the facility have adequate food safety training?
- Observed that the Food Safe Certificate obtained and displayed on the wall in the dining area expired on February 2024. As discussed, the owner and his wife should take/retake the on-line food safe course. Our Department will provide the owner with a listing of approved on-line food safe courses considered equivalent to our AHS in-person course.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- As discussed, the five (5) dry storage bins in the back area should be clearly labelled and scoops should be secured to the outside/inside of the bin with the handle of the scoop always facing the front to prevent potential contamination of the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed that daily written recordings of the temperatures of the walk-in cooler and freezer is not being carried out at this facility.As discussed, our Department will provide our AHS Temperature Log template to the owner to ensure the temperature readings are written down and should be posted on the wall beside these units.Moreover, the temperature of the walk-in cooler at the time of inspection was at 7 C and reading was taken with the infrared thermometer. Please reach out to a professional refrigeration company to determine if there is an issue and repair/replace as deemed necessary to ensure all perishable foods are maintained at 4 C or less at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Verified that chlorine test strip papers are provided; however, the container for the test strip papers should be stored near the dishwasher in a container/receptacle that is clearly marked and ideally should be mounted on the wall for easy access.
- 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?
- Observed that the current location of the rented fly light control device is mounted on the wall in the kitchen where the hallway to the bathroom and lounge. As discussed, a better location for more effective pest control management would be to locate near the back door entrance. Would probably need to utilize the plug in outlet in the back office/staff area to plug in unit.Moreover, our Department will provide our AHS Pest Control Checklist template to the owner to record monthly monitoring of pest control at the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- Observed that the Food Safe Certificate obtained and displayed on the wall in the dining area expired on February 2024. As discussed, the owner and his wife should take/retake the on-line food safe course. Our Department will provide the owner with a listing of approved on-line food safe courses considered equivalent to our AHS in-person course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- As discussed, the professional cleaning of the exhaust canopy hood is overdue and was scheduled for cleaning in March 2024..Please reach out to Alberta Hoods to schedule a date and time for this required cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?