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Canalta Jurassic Hotel & Cretaceous Centre

1103 Highway 9 S Drumheller AB T0J 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Canalta Jurassic Hotel & Cretaceous Centre has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on April 8, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on July 31, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 31, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 21, 2024. For example: 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?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed staff not using thermometer to check temperature of the sausage meat. She mentioned that the sausage is cooked for 15 minutes or longer or until there is no pink color from the meat. Staff was advised on the importance of checking food temperature during cooking to ensure that the food is adequately cooked. Facility manager provided meat thermometer for use in the kitchen during the inspection.Fridge #1: 1.4 CFridge #2: 2.9 CWalk-in cooler: 1.8 CFreezer #1 temp: -18 CFreezer #2 Temp: -24 C Hot held egg, sausage, and hash brown temperature >60 C
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher sanitizer concentration was at 0 ppm chlorine at the time of inspection. Observed the sanitizer jar was empty at this time. Staff replaced jar with new solution during the inspection. The concentration of the sanitizer for the low-temperature dishwasher was measured to be at 100 ppm after equipment was primed four times and tested. There is a two-compartment sink for manual dish washing using bleach as the sanitizing solution at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Ecolab Chlorine test papers available onsite expired in 2022.Replace to ensure testing equipment is effective.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed scoops eggs and hash brown not separated and are both used for serving eggs. PHI provide education to staff regarding prevention of bulk food contamination. Staff replaced scoops and provided two ceramic saucer places for each of the scoop placed in front of the food to prevent guest from using same scoop to serve different food.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed three times and tested. Please use the two-compartment sink for manual cleaning and sanitizing of dishes with bleach until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution.The rinse temperature of the high-temperature dishwasher in the main kitchen was at 190 F.*Not completed
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed three times and tested. Please use the two-compartment sink for manual cleaning and sanitizing of dishes with bleach until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution.The rinse temperature of the high-temperature dishwasher in the main kitchen was at 190 F.
    • 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?
      • There was no valid food handling permit available at the time of inspection. Permit posted onsite expired in 2023.Ensure a valid permit is posted.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed detergent and sanitizer jars are empty at the time of inspection. Staff replaced jars with new solutions during the inspection. The concentration of the sanitizer for the low-temperature dishwasher was observed to be at 0 ppm after equipment was primed four times and tested. The two-compartment sink method with bleach was asked to be implemented until the dishwasher is confirmed to be able to sanitizes effectively at 100 ppm chlorine solution. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.

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