6455 North Dinosaur Trail
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 12, 2026
Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed. OUTSTANDING, , The certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025. OUTSTANDING
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Barney's Adventure Park - Food Shack
This restaurant has been inspected 11 times since March 13, 2024, with 5 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed. OUTSTANDING, , The certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025. OUTSTANDING
4 violations
This facility is not connected to a municipal water supply. The operator advised that the well was not located nearby and was unable to take me to its location at the time of inspection. A note will be provided to the area inspector for follow-up upon her return., , In the meantime, a water sample is required weekly and the conditions on your permit will be updated to reflect this requirement. Water sampling should have been completed prior to opening for the season. OUTSTANDING PLEASE TAKE A SAMPLE AND INCLUDE ACCESS #880610.
The cook is required to retake the food handler certification course. It is also recommended that all staff working in, or in care and control of, the kitchen retake the food handler certification course to ensure current food safety knowledge and compliance. OUTSTANDING
Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed. OUTSTANDING, , The certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025. OUTSTANDING
The facility requires a thorough cleaning throughout. CORRECTED , , A written cleaning schedule is required. Some tasks must be completed daily, while others may be completed less frequently based on operational needs and risk. OUTSTANDING
8 violations
Cooler temperatures must be checked and recorded at least once daily to ensure they are maintained at the correct temperature. Staff must verify and document the internal cooking and reheating temperatures of foods. All foods must be cooked and reheated to an internal temperature of at least 74°C.
The prep cooler was observed operating at approximately 6.9°C, and the thermometer inside the unit was in the red temperature danger zone. The bar cooler containing beverages and pre-made sandwiches was observed at approximately 5.9°C. Staff voluntarily discarded the sandwiches stored in this cooler during the inspection., , Internal cooking and reheating temperatures must be verified to ensure foods reach a minimum internal temperature of 74°C or higher. Cooler temperatures must also be monitored daily and documented to ensure proper cold-holding temperatures are consistently maintained., , Food items must be thawed using approved methods only, including:, , In a cooler/refrigeration unit,, Under continuous cold running water, or, As part of the cooking process., , At the time of inspection, a package of hot dogs was observed thawing in standing water that contained bubbles. It was unclear whether soap residue was present in the container. Sinks and containers used for food thawing must be properly cleaned and sanitized prior to use, and cold running water must be used when thawing under water.
No violations
No violations
2 violations
Operator email facility valid food handling permit a few minutes after inspection was completed. , Ensure valid permit is available and posted on site at all times.
The surface of the hand washing sink appeared dirty., , Clean
1 violation
Clean in place meat slicer not maintained in a clean and sanitary condition at the time of inspection. Staff disassemble the equipment, wash and sanitize food contact area. Equipment removable parts was clean and sanitized in the mechanical dishwasher during the inspection.
No violations
1 violation
Ventilation hood appeared dusty at the time of inspection., , Clean and ensure equipment is maintained in a good sanitary condition to prevent food contamination.
No violations
1 violation
No sanitizer test strips available at the time of inspection., , Provide appropriate sanitizer test strips to be able to monitor concentration of prepared sanitizing solution for food contact surfaces and to ensure that utensils are adequately sanitized.
Bleach sanitizer in the dishwasher was not at an adequate strength. It was determined that the bleach bottle requires replacement, as the active ingredient has dissipated. Bleach should not be mixed with water for use in the dishwasher unless used according to the manufacturer’s instructions. Ensure sanitizer is maintained at the proper concentration at all times., , The bleach sanitizer on site was observed to be lemon-scented. As discussed during the inspection, scented bleach or bleach products containing additives such as fabric protection agents are not approved for use on food contact surfaces or dishes, as they may leave a non-food-grade residue. Only plain, unscented bleach should be used for sanitizing food contact surfaces and equipment.
This facility is not connected to a municipal water supply. The operator advised that the well was not located nearby and was unable to take me to its location at the time of inspection. A note will be provided to the area inspector for follow-up upon her return., , In the meantime, a water sample is required weekly and the conditions on your permit will be updated to reflect this requirement. Water sampling should have been completed prior to opening for the season.
The after-services report on file, dated October 7, 2024, was noted to contain outstanding urgent requirements that appear to remain unaddressed. A referral will be made to the appropriate authority., , The mesh screen at the back door area was observed to be heavily soiled. If this material cannot be effectively cleaned and maintained in a sanitary condition, it should be removed., , Additionally, the raw wood surface supporting the cooler in the bar area must be sealed with an appropriate, cleanable finish to allow for proper cleaning and sanitizing. Unsealed wood is not suitable for use in food premises, as exposure to moisture from wet mopping may cause swelling and deterioration, preventing effective sanitation.
The cook is required to retake the food handler certification course. It is also recommended that all staff working in, or in care and control of, the kitchen retake the food handler certification course to ensure current food safety knowledge and compliance.
Remove damaged and/or equipment that is no longer needed. There was an old glasswasher observed and this needs to be removed., , The certificate of performance sticker on the hood shows deficiencies and states it needs reservice before the end of October 2025.
The facility requires a thorough cleaning throughout. A written cleaning schedule is required. Some tasks must be completed daily, while others may be completed less frequently based on operational needs and risk.