Breton Hotel and Bar - Kitchen
4907 51 Street Breton AB T0C 0P0 · Food - General
2 inspections
- 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)?
- You are using chlorine bleach and iodine as sanitizing agents, therefore you need to have the correct test strips for checking on these chemical concentrations.
- 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?
- PHI will send a copy of the Pest Control Checklist for the operator to complete on a monthly basis. Keep completed Checklists in a file or binder for future review.
- 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?
- Closure Notice for operating without a valid Food Permit was posted at this facility this morning - Nov 17, 2025 at 10:45am.
- 20. Do food handlers at the facility have adequate food safety training?
- Note - you do not need a Food Safety Certificate when selling prepackaged food items, but as you are looking into getting the kitchen back up and running again, you will need to have at least one certified food handler.Please see attached list and chose one course.When you have completed the course, please send a copy of the certificate to this PHI so it can be attached to your file.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial 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)?
- You are using chlorine bleach and iodine as sanitizing agents, therefore you need to have the correct test strips for checking on these chemical concentrations.
- 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?
- PHI will send a copy of the Pest Control Checklist for the operator to complete on a monthly basis. Keep completed Checklists in a file or binder for future review.
- 20. Do food handlers at the facility have adequate food safety training?
- Note - you do not need a Food Safety Certificate when selling prepackaged food items, but as you are looking into getting the kitchen back up and running again, you will need to have at least one certified food handler.Please see attached list and chose one course.When you have completed the course, please send a copy of the certificate to this PHI so it can be attached to your file.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?