B & D Meats - Food
50306 Range Road 90 Drayton Valley AB T7A 2A3 · Food - General
Inspection summary
B & D Meats - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on October 7, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on October 7, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 September 1, 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?
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
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility does not have chlorine test strips. Corrective action: Chlorine test strips must be obtained to verify that chlorine sanitizer concentrations are 100 ppm, which helps ensure that microbial load is reduced to a safe level.*Note: The operators purchased pH test strips, however these are not appropriate to determine the chlorine concentration of sanitizer solutions. Please obtain chlorine test strips with a range of 0-200 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a gap in the stripping of the walk-in freezer door, which could impact the unit's efficiency and ability to maintain food safety in the long term. Corrective action: Please repair or replace the stripping on the walk-in freezer door.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility does not have chlorine test strips. Corrective action: Chlorine test strips must be obtained to verify that chlorine sanitizer concentrations are 100 ppm, which helps ensure that microbial load is reduced to a safe level.
- 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. There was a leak coming from the handwashing sink. Corrective action: Leak must be repaired to facilitate handwashing and reduce cross-contamination risks.2. Ceiling finishes were in disrepair. Corrective action: Ceilings must be finished with materials that are smooth, durable, easily cleanable and impervious to moisture to facilitate cleaning, reduce contamination risks, and prevent pathogenic growth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a gap in the stripping of the walk-in freezer door, which could impact the unit's efficiency and ability to maintain food safety in the long term. Corrective action: Please repair or replace the stripping on the walk-in freezer door.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions