Weaselhead Bar & Grill

**January 15, 2026 - Issus remains outstanding**, , **December 10, 2025 - Issue remains outstanding**, , Deep groves were noted on the prep cooler cutting board., , Resurface or replace the cutting boards.

**January 15, 2026 - Some issues remain outstanding**, , **December 10, 2025 - Issue remains outstanding**, , Recurring violations:, 1) The backdoor storage area was cluttered and disorganized with unused items. , , Keep the backdoor storage area organized and uncluttered. , , 2) The light fixture cover was accumulated with dust and grime., , Thoroughly deep clean and sanitize the kitchen specifically the indicated areas.

**January 15, 2026 - Some issues remain outstanding**, , **December 10, 2025 - Issue remains outstanding**, , Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas., , Previous violations:, The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment., - The ceiling, walls, and the floors of the kitchen - all areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

**January 15, 2026 - Issue remain outstanding**, , **December 10, 2025 - Issue remains outstanding**, , Develop and maintain a written sanitation procedure/ cleaning schedule., , Previous violation:, There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

**December 10, 2025 - Issue remains outstanding**, , 1) The lighting levels in the walk-in cooler was dim., , 2) The lighting levels in the backdoor storage area was dim., , Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.

**December 10, 2025 - Issue remains outstanding**, , Deep groves were noted on the prep cooler cutting board., , Resurface or replace the cutting boards.

**December 10, 2025 - Issue remains outstanding**, , Recurring violations:, 1) The backdoor storage area was cluttered and disorganized with unused items. , , Keep the backdoor storage area organized and uncluttered. , , 2) Dust and grime buildup was noted on the kitchen ceiling., , 3) The light fixture cover was accumulated with dust and grime., , Thoroughly deep clean and sanitize the kitchen specifically the indicated areas., , Previous violations:, Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas., **OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. , , Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. , **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered.

**December 10, 2025 - Issue remains outstanding**, , Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas., , Previous violations:, The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment., - The ceiling, walls, and the floors of the kitchen - all areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

**December 10, 2025 - Issue remains outstanding**, , Recurring violation:, The ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces., , Previous violation:, The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

**December 10, 2025 - Issue remains outstanding**, , Develop and maintain a written sanitation procedure/ cleaning schedule., , Previous violation:, There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

**December 10, 2025 - Issue remains outstanding**, , 1) The lighting levels in the walk-in cooler was dim., , 2) The lighting levels in the backdoor storage area was dim., , Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.

**December 10, 2025 - Issue remains outstanding**, , Deep groves were noted on the prep cooler cutting board., , Resurface or replace the cutting boards.

**December 10, 2025 - Issue remains outstanding**, , Recurring violations:, 1) The backdoor storage area was cluttered and disorganized with unused items. , , Keep the backdoor storage area organized and uncluttered. , , 2) Dust and grime buildup was noted on the kitchen ceiling., , 3) The light fixture cover was accumulated with dust and grime., , Thoroughly deep clean and sanitize the kitchen specifically the indicated areas., , Previous violations:, Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas., **OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. , , Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. , **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered.

**December 10, 2025 - Issue remains outstanding**, , Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas., , Previous violations:, The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment., - The ceiling, walls, and the floors of the kitchen - all areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

**December 10, 2025 - Issue remains outstanding**, , Recurring violation:, The ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces., , Previous violation:, The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

**December 10, 2025 - Issue remains outstanding**, , Develop and maintain a written sanitation procedure/ cleaning schedule., , Previous violation:, There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

Deep groves were noted on the prep cooler cutting boards., , Resurface or replace the cutting boards.,

Used utensils were stored on the pizza oven handle and on top of the counter., , Utensils were taken to the dish pit area., , Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Recurring violations:, 1) The backdoor storage area was cluttered and disorganized with unused items. , , Keep the backdoor storage area organized and uncluttered. , , 2) Dust and grime buildup was noted on the kitchen ceiling., , 3) The light fixture cover was accumulated with dust and grime., , Thoroughly deep clean and sanitize the kitchen specifically the indicated areas., , Previous violations:, Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas., **OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. , , Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. , **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered. , , Food equipment was stored on a soiled cardboard liner on top of the oven. Please remove cardboard and use liners that are smooth and cleanable. , **FIXED (2023-08-24). This practice was not observed during the inspection.

Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas., , Previous violations:, The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment., - The ceiling, walls, and the floors of the kitchen - all areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

Recurring violation:, The ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces., , Previous violation:, The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

Develop and maintain a written sanitation procedure/ cleaning schedule., , Previous violation:, There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

Gaps were noted at the bottom of the back exit door., , Install door sweep/weatherstripping to close the gap to prevent the entry of pests.

1) The lighting levels in the walk-in cooler was dim., , 2) The lighting levels in the backdoor storage area was dim., , Ensure the lighting levels in the indicated areas are bright and adequate in intensity to facilitate cleaning.

Deep groves were noted on the prep cooler cutting boards., , Resurface or replace the cutting boards.,

Used utensils were stored on the pizza oven handle and on top of the counter., , Utensils were taken to the dish pit area., , Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Recurring violations:, 1) The backdoor storage area was cluttered and disorganized with unused items. , , Keep the backdoor storage area organized and uncluttered. , , 2) Dust and grime buildup was noted on the kitchen ceiling., , 3) The light fixture cover was accumulated with dust and grime., , Thoroughly deep clean and sanitize the kitchen specifically the indicated areas., , Previous violations:, Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas., **OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. , , Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. , **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered. , , Food equipment was stored on a soiled cardboard liner on top of the oven. Please remove cardboard and use liners that are smooth and cleanable. , **FIXED (2023-08-24). This practice was not observed during the inspection.

Thoroughly deep clean the kitchen, specifically beneath the counters and hard to reach areas., , Previous violations:, The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment., - The ceiling, walls, and the floors of the kitchen - all areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

Recurring violation:, The ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces., , Previous violation:, The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

Develop and maintain a written sanitation procedure/ cleaning schedule., , Previous violation:, There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.

The top of the dishwasher had dirt and debris buildup., , The top of the dishwasher was promptly cleaned at the time of the inspection.

There was no pest control monitoring system in place during the inspection. The inspector informed the operator that a pest control monitoring system must be implemented in the facility. This can be done by either doing the following: (1) Contracting a professional pest control company to conduct and complete a pest control monitoring inspection every month; or (2) Completing the AHS Pest Control Monitoring Checklist every month. The operator agreed/committed to do the second option. Ensure to have these records available during inspection. A copy of the AHS Pest Control Monitoring Checklist will be provided with this report. Please complete this checklist as soon as possible and send a copy to the inspector to clear this violation., **CONDUCT AND COMPLETE THE PROVIDED PEST CONTROL CHECKLIST EVERY MONTH.

There was no Food Safety Training Certificate provided during the inspection. The owner/operator mentioned that they will be having new employees and managers. Thus, please ensure to provide a valid Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the owner/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.

Commercial stand mixer was covered in dust, grime and food debris. Clean and sanitize thoroughly., **OUTSTANDING (2022-08-24). The stand mixer was still noted to be covered in dust and food debris during the inspection. Please ensure to routinely clean the mixer as part of a cleaning schedule.

Dust, debris and grease had accumulated on many surfaces including but not limited to the ceiling tiles, floors, walls, shelves, door handles and interior of food equipment such as coolers and microwave. Please conduct a thorough cleaning of the food establishment including hard to reach areas., **OUTSTANDING (2023-08-24). The above surfaces were still noted to have accumulation of dust, debris, and dirt. The inspector informed the operator that these areas must be maintained clean and sanitary at all times as part of a cleaning schedule. , , Back door storage area is unable to be properly cleaned due to collection of unused items. Please organize and clean. , **OUTSTANDING (2023-08-24). The backdoor storage area was still noted as cluttered with unused items. The inspector informed the operator that the backdoor storage must be kept organized and uncluttered. , , Food equipment was stored on a soiled cardboard liner on top of the oven. Please remove cardboard and use liners that are smooth and cleanable. , **FIXED (2023-08-24). This practice was not observed during the inspection.

The facility required general cleaning and sanitation. Several areas of the facility were noted as dirty, dusty, and/or greasy. The inspector informed the operator that the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Hard-to-reach areas of the kitchen, such as the sides and back of all kitchen equipment., - The ceiling, walls, and the floors of the kitchen - all areas., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

The inserts of the ventilation exhaust hood were noted as dirty/dusty/greasy during the inspection. The inspector informed the staff that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. If the current frequency is insufficient in keeping the inserts clean, please schedule cleaning of the inserts more frequently. Records indicating the cleaning of the inserts must be kept and be readily available during inspection moving forward.

There was no cleaning schedule and written sanitation procedure being implemented on-site. Several areas were noted as dirty and unsanitary during the inspection. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes and to ensure that the facility remains clean and sanitary throughout operations. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.