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Black Diamond Hotel - Food

105 Centre Avenue S Diamond Valley AB T0L 0H0 · Food - General

Official record from Alberta →

Inspection summary

Black Diamond Hotel - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on July 23, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 4 separate inspections, most recently on July 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 6, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on March 6, 2025. 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 3 times across 3 separate inspections, most recently on July 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packs of raw ground beef were stored above bins of sliced potatoes and barbecue sauce in the walk-in cooler. **Sliced potatoes and sauce were moved and stored above the meats. **Prepared ready to eat foods and raw vegetables must not be stored below raw meat and fish products.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high-temperature dishwasher located in the kitchen had an empty detergent bottle. 2. The glass dishwasher located in the bar area when tested had no concentration of sanitizer. When checked, the sanitizer bottle was empty. **Empty detergent and sanitizer bottles were replaced by operator. **Check dishwashing chemical levels more frequently to ensure that levels are adequate before use.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer spray bottles in the bar were not labeled at the time of inspection.- Corrected.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to verify the concentration of quat sanitizers were not available at the time of inspection.- Send proof of available onsite quat test strips to verify sanitizer concentrations.
    • 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 baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was found in the paper towel holder at the handwashing sink in the main kitchen.- Corrected during inspection.
  4. Demand 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) Test strips to verify the concentration of sanitizers in use at this facility (quats and iodine) could not be identified at the time of inspection. Send proof of available onsite test strips to verify sanitizer concentrations.2) A thermometer or other device capable of measuring a heat-sanitizing temperature for the mechanical dishwasher was not available at the time of inspection. Acquire a waterproof, heat-resistant thermometer with the ability to record a maximum temperature, or other device with the means of verifying the heat-sanitizing capability of the kitchen's dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both of the compartment sinks in the prep kitchen were filled with thawing raw chicken at the time of inspection. This prevented the use of either compartment for hand washing, and no other sink was available within this area for hand washing.Staff were advised not to use both compartment sinks in food preparation and to keep one sink available for use to wash hands. Ensure that sinks are fully washed and sanitized after use in raw meat preparation. Alternatively, install a separate dedicated handwash sink in this prep kitchen to guarantee access to handwashing while using compartment sinks for food prep.
    • 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 baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Under the stainless steel shelf in the back prep room-Under the sink of the back prep room-Behind the pop syrup storage shelving-In the ice machine
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Partially frozen chicken was observed stored in a two-compartment sink in the prep kitchen filled with stagnant water. Water temperature was measured at 20.3C. Chicken was probed at 11.0C, with some pieces still frozen. Staff indicated that chicken had been thawing for less than half an hour and was being prepared for immediate cooking. Sink was emptied and re-filled with cool water during inspection. Staff were instructed to keep cold water running until thawing was complete. 2) A cart filled with bags of cooked frozen chicken wings was observed in a hallway between the prep kitchen and the walk-in cooler. Staff indicated that chicken was being thawed prior to storage in cooler. Surface of some of the chicken wings were measured at 8.2C.Frozen chicken wings were placed into cooler during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Test strips to verify the concentration of sanitizers in use at this facility (quats and iodine) could not be identified at the time of inspection. Send proof of available onsite test strips to verify sanitizer concentrations.2) A thermometer or other device capable of measuring a heat-sanitizing temperature for the mechanical dishwasher was not available at the time of inspection. Acquire a waterproof, heat-resistant thermometer with the ability to record a maximum temperature, or other device with the means of verifying the heat-sanitizing capability of the kitchen's dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both of the compartment sinks in the prep kitchen were filled with thawing raw chicken at the time of inspection. This prevented the use of either compartment for hand washing, and no other sink was available within this area for hand washing.Staff were advised not to use both compartment sinks in food preparation and to keep one sink available for use to wash hands. Ensure that sinks are fully washed and sanitized after use in raw meat preparation. Alternatively, install a separate dedicated handwash sink in this prep kitchen to guarantee access to handwashing while using compartment sinks for food prep.
    • 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 baseboard under the sink in the back food prep area was observed to be peeling off the wall, making the surface difficult to properly clean.Repair indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Under the stainless steel shelf in the back prep room-Under the sink of the back prep room-Behind the pop syrup storage shelving-In the ice machine
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