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Bow Slope Auction Market - Cafeteria

Bow Slope Shipping Site County of Newell AB · Food - General

Official record from Alberta →

Inspection summary

Bow Slope Auction Market - Cafeteria has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on August 14, 2026, recorded 5 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 7 inspections with 41 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 15 times across 8 separate inspections, most recently on August 14, 2026. 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?

  • 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 7 times across 7 separate inspections, most recently on August 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on August 14, 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)?

  • 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 3 times across 3 separate inspections, most recently on August 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 7 separate inspections, most recently on May 1, 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.

8 inspections

  1. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Mouse poison bait blocks are used in two storage rooms applied directly to the floor and mice feces is accumulated around the bait. Do not use poison bait inside the food premise. Bait must be used in controlled environments such as in tamperproof bait stations applied externally. *Remove bait and clean up mouse droppings. Replace with catch traps instead.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the Pepsi fridge is not operational. *Ensure Pepsi fridge is equipped with a thermometer to monitor refrigeration temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available.*Obtain bleach test strips to verify bleach sanitizer concentration.
    • 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?
      • Food storage room does not have a tight-fitting door and there are cracks in the floor.
    • 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?
      • Ants are entering the storage room, pushing up sand on the floor.*Apply ant control and seal cracks in the floor and under the door.
  2. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen cleaners are used to clean counters and food contact surfaces, and a food-grade sanitizer is not used. Kitchen cleaners contain additional chemicals which require rinsing after cleaning. A bleach sanitizer spray bottle was located under the sink during inspection. *Maintain a non-rinse bleach sanitizer solution at 100 ppm and use this for sanitizing counters.
    • 09. Are chemicals stored and handled in a safe manner?
      • Mouse poison bait blocks are used in two storage rooms applied directly to the floor and mice feces is accumulated around the bait. Do not use poison bait inside the food premise. Bait must be used in controlled environments such as in tamperproof bait stations applied externally. *Remove bait and clean up mouse droppings. Replace with catch traps instead.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two fridge thermometers in the storage room fridge and Pepsi fridge are not operational. *Replace fridge thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff performing manual dishwashing were not conducting the final sanitation step. *Apply the three-step dishwashing procedure: wash, rinse, and sanitize in 100 ppm bleach for 2 minutes, then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available.*Obtain bleach test strips to verify bleach sanitizer concentration.
    • 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?
      • Food storage room does not have a tight-fitting door and there are cracks in the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas were missed in cleaning:- Top of fridge- Grime on floor in the side room with chest freezer.
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers storing flour and sesame flour were not cleaned and sanitized and the containers are stored in the side room on the floor where the floor is contaminated. A mouse dropping was observed on top of one of the containers.* Containers of dry ingredients discarded during inspection. Store food in clean, sanitary containers and maintain protected food storage.
    • 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?
      • Food storage room does not have a tight-fitting door and there are cracks in the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas were missed in cleaning:- Top of fridges and the floor behind and underneath the fridge and freezer in the storage room. Mice droppings still remain in these hard to reach areas.- Grime on floor in the side room with chest freezer.- Kitchen windowsill, window trim and vinyl curtain is covered in fly poop. Clean and sanitize windowsill, window trim and curtain.- Floors are not thoroughly clean. Flooring must be maintained on a weekly bases.
  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to check internal cooking temperature and reheating temperature of food. Temperature logs are not maintained for cooler temperatures.*Obtain a probe thermometer to verify cooking and reheating temperatures.*Maintain temperature logs for coolers and freezers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The cistern water quality is not monitored through bacteriological water sampling. A bacteriological water sample must be completed quarterly (every 3 months).
    • 15. Is the facility free of a pest infestation?
      • Certified pest control services have been contracted to control rodents. *Increased food and food equipment protection and sanitation must be implemented ongoing until rodents are exterminated.
    • 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?
      • Food storage room does not have a tight-fitting door and there are cracks in the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Areas were missed in cleaning:- Top of cooler and the floor behind and underneath the cooler- Grime on floor in the side room with chest freezer. A glue trap with dead mice behind the freezer was not removed.- Behind the fridge and chest freezer in the storage room. A dead mouse has not been removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation schedule is not yet prepared. *Provide a copy of the ongoing sanitation plan.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is not available to check internal cooking temperature and reheating temperature of food. Temperature logs are not maintained for cooler temperatures.*Obtain a probe thermometer to verify cooking and reheating temperatures.*Maintain temperature logs for coolers and freezers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The cistern water quality is not monitored through bacteriological water sampling. A bacteriological water sample must be completed quarterly (every 3 months).
    • 15. Is the facility free of a pest infestation?
      • Certified pest control services have been contracted to control rodents. *Increased food and food equipment protection and sanitation must be implemented ongoing until rodents are exterminated.
    • 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?
      • Mice entry point, a hole in the drywall behind the fridge, has been identified by manager but entry point is left open. Two more holes noted in the drywall in the kitchen corner under the counter. Food storage room does not have a tight-fitting door and there are cracks in the floor.*Check kitchen and food storage room for cracks and holes. Close up all holes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food storage room floor behind appliances is not cleaned and disinfected from pest activity, and previously cleaned shelves contain new droppings. Kitchen floors are dirty and pest activity is noted in kitchen cabinets throughout, and on top of and behind appliances. Floor of storage room with chest freezer is grimy.*Thoroughly clean and sanitize food storage room. Store food equipment in a manner protected from contamination.*Thoroughly clean the floor of the storage room with freezer.*Thoroughly clean and sanitize inside all kitchen cabinets, on top and behind appliances, and kitchen floors.
  6. Risk Management Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Rodent bait was applied in an uncontrolled and unprotected manner in storage room and kitchen. In the event that bait is required to control an infestation, poison controls can only be applied in a controlled manner through the services of a Certified Pest Control operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers and freezers in the kitchen and food storage room did not contain thermometers. A probe thermometer is not available to check internal cooking temperature and reheating temperature of food. Temperature logs are not maintained for cooler temperatures.*Maintain thermometers in all coolers and freezers to monitor temperatures. *Obtain a probe thermometer to verify cooking and reheating temperatures.*Maintain temperature logs for coolers and freezers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The cistern water quality is not monitored through bacteriological water sampling. A bacteriological water sample must be completed quarterly (every 3 months).
    • 15. Is the facility free of a pest infestation?
      • Numerous mouse droppings observed in the food storage room on shelves, on the floor and among food equipment, and droppings found inside of kitchen shelves and on top of and behind kitchen appliances. Mouse traps contain mice and have not been removed, and areas have not been cleaned and sanitized. *Obtain services through a Certified Pest Control operator to address mice. Mice follow scent trails, therefore areas of mice activity must be thoroughly cleaned and sanitized.
    • 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 records are not available.*Keep monthly records of pest control monitoring and corrective actions.
    • 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?
      • Mice entry point, a hole in the drywall behind the fridge, has been identified by manager but entry point is left open. Two more holes noted in the drywall in the kitchen corner under the counter. Food storage room does not have a tight-fitting door and there are cracks in the floor.*Check kitchen and food storage room for cracks and holes. Close up all holes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food storage room floor behind appliances is not cleaned and disinfected from pest activity, and previously cleaned shelves contain new droppings. Kitchen floors are dirty and pest activity is noted in kitchen cabinets throughout, and on top of and behind appliances. Floor of storage room with chest freezer is grimy.*Thoroughly clean and sanitize food storage room. Store food equipment in a manner protected from contamination.*Thoroughly clean the floor of the storage room with freezer.*Thoroughly clean and sanitize inside all kitchen cabinets, on top and behind appliances, and kitchen floors.
  7. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw bacon and breakfast sausages are stored on a container of ready-to-eat roast beef meat. *Store raw meat below ready-to-eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers and freezers in the kitchen and food storage room did not contain thermometers. A probe thermometer is not available to check internal cooking temperature and reheating temperature of food. Temperature logs are not maintained for cooler temperatures.*Maintain thermometers in all coolers and freezers to monitor temperatures. *Obtain a probe thermometer to verify cooking and reheating temperatures.*Maintain temperature logs for coolers and freezers.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The cistern water quality is not monitored through bacteriological water sampling. A bacteriological water sample must be completed quarterly (every 3 months).
    • 15. Is the facility free of a pest infestation?
      • Numerous flies noted in the kitchen at the time of inspection. Fly control is not in place. Numerous mouse droppings observed in the food storage room on shelves, on the floor and among food equipment, and droppings found inside of kitchen shelves and behind kitchen appliances. Mouse traps contain mice and have not been removed, and areas have not been cleaned and sanitized.*Obtain services through a certified pest control operator to address flies and mice. Mice follow scent trails, therefore areas of mice activity must be thoroughly cleaned and sanitized.*Apply fly control measures to catch and kill flies.
    • 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 records are not available.*Keep monthly records of pest control monitoring and corrective actions.
    • 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?
      • Mice entry point, a hole in the drywall behind the fridge, has been identified by manager but entry point is left open. Food storage room does not have a tight-fitting door and there are cracks in the floor.*Check kitchen and food storage room for cracks and holes. Close up all holes.
    • 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?
      • The food permit is expired.Food handling permit is not posted for public view. *Pay permit before expiration annually and ensure the permit is posted in public view.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food storage shelves and food equipment in the storage room is contaminated from pests. The floor of the room to the side of the kitchen with freezer is grimy. *Thoroughly clean and sanitize food storage room. Store food equipment in a manner protected from contamination.*Thoroughly clean the floor of the storage room with freezer.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer is needed. Best practice is to use a probe thermometer to check internal cooking temperatures (74 degrees Celsius) of high risk foods (i.e. hamburgers). High risk foods (cutlets, bacon, cheese, eggs, etc.) need to be held at refrigeration temperature at all times. When cooking, bring out small amounts of high risk foods that will be cooked immediately.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water is to be sampled monthly. Potable water is supplied to the cistern by the County of Newell Rural potable water distribution system.
    • 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?
      • The pest control form is to be completed proactively on a monthly schedule.
    • 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?
      • The food handling permit has expired. A reminder was provided. The operator was cooperative and will address payment as soon as possible.
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