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Alberta Café

10519 100 Avenue Westlock AB T7P 2J3 · Food - General

Official record from Alberta →

Inspection summary

Alberta Café has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 22, 2026, found no infractions.

9 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 4 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on July 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 22, 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 2 times across 2 separate inspections, most recently on September 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 24, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Some non food items such as garbage bags and tools were stored together with food items in the dry food storage room. Ensure that non food items be stored on the designated shelves and be stored separately from the food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exteriors of the stove and the glass doors of the cooler in the kitchen were observed greasy and dirty. Cleaning must be carried out at the noted areas on a regular basis.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods were observed being stored in garbage bags. The operator was required to use food grade containers to store foods.
    • 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?
      • A hole was observed on the ceiling in the dry food storage room. The hole must be properly sealed off to prevent pest entry.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right side of the stainless steel cooler was still kept at 8C during inspection. The operator was required to adjust the temperature of the cooler to maintain it at 4C and also transfer all the high risk foods t to other coolers which were kept within the required temperature range during inspection. A picture was received from the operator later that the cooler temperature was re-adjusted and the temperature of the right side of the cooler was at 4C.
  11. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The right side of the stainless steel cooler was kept at 8C during inspection. The operator was required to adjust the temperature of the cooler to maintain it at 4C or below. In the meantime, foods being stored in there can be transferred to other coolers which were kept within the required temperature range during inspection.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cooler in the main kitchen close to the 3-compartment sink area and the cooler in the dry food storage room need to be cleaned. In addition, personal items such as supplements should be removed and stored separately from the public food prep and storage areas.
  14. Risk Management Inspection

    0 infractions

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