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Brothers Diner

5123 Kepler Street Whitecourt AB T7S 1X7 · Food - General

Official record from Alberta →

Inspection summary

Brothers Diner has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on November 4, 2025, found no infractions.

6 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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 once on October 16, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on October 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on October 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty used cleaning cloths was observed to be lying around on the food prep area.Dirty cloth was removed by the operator.All surfaces with which food comes in contact with must be maintained in a sanitary condition. Cleaning cloth must be washed, sanitized and handled in a manner that removes contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat wrapped in a transparent packaging bag and raw meat packed in cartons was observed to be stored on the floor inside the cooler.All food used or to be used in this establishment must be protected from contamination and handled/ stored in a sanitary manner. Food should be stored at least 15cm (6 inches) off the floor.Remove meat off the floor and store them at least 15cm (6 inches) off the floor while inside the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean set of spoons at the bar was observed to be stored in an unclean utensil holder.All food equipment and utensil should be stored in a manner that protects them from contamination.Always clean utensil holder when storing neat utensil to avoid cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A small white bucket was observed to be sitting inside the hand wash sink. It was obstructing accessibility of the handwash sink at the bar area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The space underneath the stove and directly on top the storage cabinet was observed to have dried up remnant of food particles.All parts of kitchen equipment's in use should be thoroughly wiped down during cleaning, including hard to reach areas.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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