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Anaiah's Family Restaurant

5728 47 Avenue Stettler AB T0C 2L1 · Food - General

Official record from Alberta →

Inspection summary

Anaiah's Family Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on April 30, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 30, 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 September 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on April 30, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on April 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was created during the inspection. Please ensure sanitizer for disinfecting food contact surfaces is available and used during food preparation times. Please also ensure reusable cleaning cloths remain submerged in sanitizer buckets when not actively in use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records are being maintained, however they were unclear. Logs for the prep cooler were unobserved.Please ensure each of the provided templates is used for one unit, and the name of the unit is noted on the top right.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure scoops in the dry storage (eg. flour) bins are stored in a manner that prevents contamination (i.e. so the handle does not touch the product).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • However, please ensure any equipment/potential food contact surfaces are maintained in a sanitary condition.Discussed either replacing or scrubbing down and painting the table by the white fridge (across from the prep cooler) and the drawers underneath the back food prep table as there was build-up/stickiness observed.Please ensure all surfaces in the kitchen are maintained in a smooth, easily cleanable condition.
  2. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records are not being maintained. Please ensure temperature checks are conducted for all refrigeration and hot-holding units and logged at least twice daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator confirmed that a quote has been received to repair the chlorine injector for the commercial dishwasher. Please ensure repair takes place promptly.Until then, dishes are being manually submerged in a 100ppm chlorine solution following mechanical washing and rinsing.
  3. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records are not being maintained. Please ensure temperature checks are conducted for all refrigeration and hot-holding units and logged at least twice daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler was measuring temperatures higher than 4C at the time of the inspection, possibly due to frequent opening and closing. Please ensure the prep cooler (including top inserts) are able to hold foods below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine concentration was detected when the chemical commercial dishwasher was tested. Staff were asked to wash and rinse in the dishwasher and sanitizing using a bleach solution in the adjacent sink for the time being (solution was ~50ppm chlorine when tested and staff were asked to ensure the solution is tested at 100ppm prior to submerging dishes). Please ensure the commercial dishwasher is able to sanitize dishes with 100ppm chlorine by:- probing the machine so more sanitizer is ejected- change out the chlorine bucket (if it is old, the strength may have dissipated)- or have the machine serviced by a professional
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back area is very hard to get into. The big dough mixer blocks the access to the sink to wash hands. It is not a very good set up to allow staff to wash their hands when preparing food. I was able to get into it and wash my hands, but the mixer location just does not provide adequate access to the sink. I recommend either moving the mixer to another location or moving the table toward the door about 6 inches to allow for access to the handwashing sink. A table that was 6 inches smaller might also solve the problem allowing you to move the mixer away from the handwashing sink. Better separation of the hand washing sink for the food preparation equipment is required. Water from the handwashing sink can splash onto the equipment and potentially get into the dough basin part of the mixer.

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