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A Food Fair

10520 100 Street Westlock AB T7P 2C6 · Food - General

Official record from Alberta →

Inspection summary

A Food Fair has been inspected 25 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on October 7, 2026, recorded 1 infraction.

7 of 25 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 14 times across 11 separate inspections, most recently on September 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 3, 2026. 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 once on August 18, 2025. 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?

  • 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 16 times across 14 separate inspections, most recently on October 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on September 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

25 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice was observed in the small white freezer under the counter. Ice was built up on the floor of the walk-in freezer. Freezers must be defrosted on a regular basis such as once a month.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacons were still being stored in 2 stacked containers on the steam table at 39C. Explained to the staff and GM again that the heat from the hot water in the steam table cannot be transferred from the second container further to the first container to keep the foods hot. The on site staff was required to heat up bacons on the grill quickly until the internal temperature reaches at least 74C; then, they can be transferred back to the steam table for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 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 due dates on the stickers for both the commercial ventilation system and fire suppression system were overdue. Please arrange to get them re-certified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thick layers of ice was observed in the small white freezer under the counter. Ice was built up on the floor of the walk-in freezer. Freezers must be defrosted on a regular basis such as once a month.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small white fridge on the counter in the middle of the kitchen was maintained at 10C during inspection. The staff was required to transfer all the high risk foods to another cooling unit which was maintained at 4C during inspection. This small fridge must be closely monitored and no high risk foods can be stored in there until it can be maintained at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smashed potatoes were kept at 55C on the steam table during inspection and the smashed potato container was sitting in another container on the steam table. Ensure that the container of the foods intended for hot holding display be placed on the steam table directly and the second container should not be used. Cooked bacons stored in a container on the grill was kept at 55C. The staff was required to heating up the above foods quickly until the internal temperatures of the foods reach at least 74C; then, they were transferred back to the hot holding unit. Recommend that cooked bacons be stored on the steam table for hot holding since it is hard to maintain them at 60C or higher on the grill.
    • 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 due dates on the stickers for both the commercial ventilation system and fire suppression system were overdue. Please arrange to get them re-certified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler doors and the exteriors of the deep fryers were observed greasy. Thick layers of ice were observed in the small white freezer in the middle of the kitchen. Ice was built up on the floor of the walk-in freezer. The top of the dishwasher was observed dusty. Ensure that cleaning be carried out at the above noted areas on a regular basis. Freezers must be defrosted on a regular basis such as once a month.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving units used to store single use disposal utensils in the back area of the kitchen were observed dusty. Cleaning must be carried out to the noted areas on a regular basis.
  6. Risk Management 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)?
      • There was only about 1 inch high of sanitizer left in the container for the dishwasher and the facility did not have any more sanitizer left for the dishwasher. It was being ordered during inspection. Ensure that chemical levels for the dishwasher be checked on a daily basis to ensure that all the chemical be re-supplied on stock on time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving units used to store single use disposal utensils in the back area of the kitchen were observed dusty. Cleaning must be carried out to the noted areas on a regular basis.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked bacons being displayed on the steam table were kept at 50C during inspection. Two stacked containers were used to store bacons on the steam table. Please ensure that only one container be used to store foods when being displayed on the steam table in order to keep foods at 60C or above. The on site staff was required to heat up bacons on the grill quickly until the internal temperature reached 74C; then, they were transferred back to the steam table for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only about 1 inch high of sanitizer left in the container for the dishwasher and the facility did not have any more sanitizer left for the dishwasher. It was being ordered during inspection. Ensure that chemical levels for the dishwasher be checked on a daily basis to ensure that all the chemical be re-supplied on stock on time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving units used to store single use disposal utensils in the back area of the kitchen were observed dusty. Cleaning must be carried out to the noted areas on a regular basis.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Towels were observed to be inserted at the bottom of the side door. Manager reported that there have been some gaps over there since snow could come into the kitchen through those gaps. Gaps must be sealed off to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Carpets were observed on the floor at the area used for food container storage. Ensure that carpets be removed and non-absorbent and smooth floor coverings should be installed to ease the cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stainless food containers were observed dirty. The floors in the back dishwashing area and 2-compartment sink area were observed dirty. Cleaning must be carried out to the food containers and also at the noted areas on a regular basis.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The smashed potatoes and cooked bacons intended for hot holding display were kept at 50C on the steam table. The containers of the above foods were observed being put into the second container on the steam table so the food containers did not come into contact with the hot water directly. The on site staff were required to heat up the above foods in the microwave oven or in the oven quickly until the internal temperature reaches 74C; then, they can be transferred back to the steam table for hot holding and only one container is used for each food on the steam table. Ensure that high risk foods intended for hot holding display be kept at 60C or above at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer container hooked up with the low temperature type of dishwasher was empty. After a new bottle of sanitizer was added and sanitizer line was primed, a 100ppm chlorine residual was obtained. Ensure that the chemical levels for the dishwasher were checked on a daily basis. Chlorine residual was checked on a regular basis as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the deep fryer and grills were observed greasy. The floors at the dishwasher area and at the 2-compartment sink area in the back of the kitchen were observed dirty. The exteriors of the dishwasher was observed dusty. Cleaning must be carried out at the above noted areas on a regular basis.
  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line has been under repair. No foods were being stored in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thick layers of ice were observed at the left corner of the floor in the walk-in freezer. The seals on the door were broken and need to be replaced.
  13. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line has been under repair. No foods were being stored in it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thick layers of ice were observed at the left corner of the floor in the walk-in freezer. The seals on the door were broken and need to be replaced.
  14. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler in front of the cooking line was maintained at 10C on the top and also at the bottom cooling cabinet. Discussed with the manager during inspection that all the foods being stored in there should be transferred to the walk-in cooler or the cooler at the front serving area which were maintained at the front 4C during inspection. This sandwich prep cooler must be checked and necessary repairs must be carried out. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 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?
      • Gaps were observed at the bottom of the side door in the kitchen. Gaps must be properly sealed off to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Thick layers of ice were observed at the left corner of the floor in the walk-in freezer. The seals on the door were broken and need to be replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interiors and exteriors of the dishwasher were observed dirty. Cleaning must be carried out at the noted areas on a regular basis.
  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler was maintained at 11C and the reading indicated on the temperature gauge outside of the walk-in cooler was at 52F. However, perishable foods such as turkey breast, open packaged pickles and sauce were still being stored in it. The internal temperatures of the above foods were checked, turkey breast and pickles were required to be transferred to another cooling unit right away. However, the big pail of sauce was maintained at 8C and was required to be disposed of. Ensure that no high risk foods be stored in the walk-in cooler until it is repaired and proved to be maintained at 4C or below at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some roasted turkey breasts were kept at room temperature. The kitchen staff advised that she will slice them after she finishes cooking another food. Ensure that high risk foods be pulled out of temperature control close to handling time to minimize the amount of time when high risk foods stay in the danger zone.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send the food safe certificates for the current kitchen staff to our office.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler doors, the exteriors of the cooking appliances such as deep fryers and grills, floors under the entire cooking line were observed dirty and greasy. The dish racks were observed dirty. Cleaning must be carried out at the above noted areas and also throughout the entire facility on a regular basis. Written sanitation plan must be kept in place up to inspections. Recommend that new dish racks be obtained as it is likely to be difficult to clean the current ones.
  17. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility was aware that both the walk-in freezer and walk-in cooler had been down since this morning. However, high risk foods were still being stored in them. The temperature indicated on the temperature gauge outside of the walk-in cooler was at 52F/11C. The facility was required to transfer all the high risk foods from the above cooler and freezer to other cooling units which were maintained within the required temperature range immediately. Staff training should be carried out as the food temperatures should be closely monitored by kitchen staff. Ensure that high risk foods be kept refrigerated at 4C or below at all times. In the meantime, repairs must be carried out to the walk-in freezer and walk-in cooler and no high risk foods be stored in them until they are properly repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some roasted turkey breasts were kept at room temperature. The kitchen staff advised that she will slice them after she finishes cooking another food. Ensure that high risk foods be pulled out of temperature control close to handling time to minimize the amount of time when high risk foods stay in the danger zone.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler doors, the exteriors of the cooking appliances such as deep fryers and grills, floors under the entire cooking line were observed dirty and greasy. The dish racks were observed dirty. Cleaning must be carried out at the above noted areas and also throughout the entire facility on a regular basis. Written sanitation plan must be kept in place up to inspections. Recommend that new dish racks be obtained as it is likely to be difficult to clean the current ones.
  18. Risk Management Inspection

    0 infractions

  19. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine residual was obtained from the bleach solution spray bottle. One staff was required to re-prepare a 100ppm bleach solution during inspection and concentration can be checked with a chlorine test strip. Wiping cloths were stored in a soapy water. Ensure that wiping cloths be stored in a sanitizing solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters in the canopy, the exteriors of the deep fryers and grill and floors under the entire cooking line were observed greasy. The tops of the dishwasher, dish racks and the door handles of the display cooler were observed dirty. Cleaning at the above noted areas must be carried out on a regular basis. Recommend that dish racks be replaced with new ones.
  20. Risk Management Inspection

    0 infractions

  21. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods such as smashed potatoes and bacons were kept in double containers on the steam table and foods were kept around 50C during inspection. The staff was required to reheat foods on the stove quickly until the internal temperatures reach 74C; then, they can be transferred back to the steam table for hot holding. Ensure that high risk foods intended for hot holding display be kept at 60C or higher at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods were being stored directly on the floor of the walk-in freezer. Ensure that foods be stored 6'' above the floor to ease the floor cleaning.
  22. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacons were left in the back area of the stove and were kept at 35C during inspection. The staff reported that they had been kept longer than 2 hours at room temperature and the staff was required to dispose of those bacons during inspection. Bacons can be cooked on orders or cooked bacons can be kept at or above 60C or kept refrigerated. Ensure that high risk foods be kept out of the danger zone at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods were being stored directly on the floor of the walk-in freezer. Ensure that foods be stored 6'' above the floor to ease the floor cleaning.
  23. Risk Management Inspection

    0 infractions

  24. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The doors of the display cooler were observed greasy. The shelving units in the back area where single use disposable serving utensils were being stored were observed dusty. Cleaning must be carried out at the noted areas on a regular basis.
  25. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The doors of the display cooler were observed greasy. The shelving units in the back area where single use disposable serving utensils were being stored were observed dusty. Cleaning must be carried out at the noted areas on a regular basis.

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