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Alice Hotel - Steampunk Cafe

5078 50 Street Camrose AB T4V 1R2 · Food - General

Official record from Alberta →

Inspection summary

Alice Hotel - Steampunk Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on April 8, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 3 times across 3 separate inspections, most recently on March 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 6, 2025. 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 17, 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?

  • 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 3 times across 2 separate inspections, most recently on March 31, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 March 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were not being stored in a sanitizer solution during periods of inactivity, which promotes pathogen growth and could lead to cross-contamination. Corrective action: Cloths must be stored in an approved sanitizer solution during periods of inactivity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. In the lounge, the underside of the left-hand bar counter is bare wood which has accumulated some debris. Given that there is a dishwashing sink beneath this surface, there is a risk of physically contaminating clean dishes/utensils and for the wood to become contaminated with mold and other pathogens. Corrective action: Once the bare wood is free from debris, it must be finished using paint or a sealant to render the surface as smooth, durable, easily cleanable, and impervious to moisture.2. One of the counters near the back of the kitchen has undergone a duct tape repair, however this is unsatisfactory because duct tape is not a cleanable surface. Corrective action: Operator indicated that they have materials to do the repair, but they haven't been installed yet. Please complete this repair. 3. There are missing floor tiles near the walk-in freezer, which prevents proper cleaning and can lead to the accumulation of debris and growth of pathogens. Corrective action: These floor tiles must be replaced in order to render the flooring as smooth, durable, easily cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some high touch surfaces (e.g. cooler handles) were greasy to the touch, and therefore require more frequent cleaning and sanitizing to prevent cross-contamination.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dustbane PinoSan was being used in the spray bottles throughout the kitchen. Although this is a food safe sanitizer, it requires a potable water rinse. Operator made a solution using chlorine (bleach) instead.2. Wet cleaning cloths were found on counters throughout the kitchen. Operator put them in a bucket of chlorine during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw ground beef being stored above ready to eat foods. Please ensure raw meat is always stored below ready to eat products to prevent accidental contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was being hot held at ~ 55C. Hot holder was turned up and re-tested at the end of inspection. It was measuring at 70C. Please ensure gravy is being hot held >60C at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no sanitizer prepared in the kitchen line. Please ensure there is sanitizer available when any food handling is occurring. 2. QUAT solution tested at 200 ppm. There are no test strips available. Please purchase QUAT test strips to confirm your sanitizer is at an appropriate concentration (200 ppm).
    • 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?
      • Pest control monitoring is not being done. AHS pest control checklist will be sent along with this report. Please complete this monthly.
    • 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?
      • An expired food handling permit was posted on the wall. Please ensure you post a valid permit.
    • 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 ventilation filters are visibly dirty overtop of the deep fryers. Please ensure these are cleaned more regularly.

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