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Canalta Oyen

Highway 9 Oyen AB T0J 2J0 · Food - General

Official record from Alberta →

Inspection summary

Canalta Oyen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on December 16, 2025, found no infractions.

2 of 4 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 and Food temperature control.

The last 2 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 2 times across 2 separate inspections, most recently on November 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 October 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on November 12, 2024. For example: Do food handlers at the facility have adequate food safety training?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no quat test strips available. Bleach test strips to check the chlorine dishwasher are not the correct strip. *Obtain quat (0 to 400 ppm) and chlorine (0 to 200 ppm) test strips to check concentration of sanitizer solutions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training among staff do not meet the qualifications of Section 31 of the Food Regulation.*Enroll one person who looks after the kitchen into an Alberta Health approved food safety training course.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Right fridge measured 11 to 12 degrees Celsius. Kitchen staff was aware it was running high and called maintenance to look at the fridge. A vacuum-packed boiled egg was probed and measured 12 degrees Celsius. Hazardous and high-risk foods were moved to another fridge.*Repair or replace fridge. Ensure fridge is operating at 4 degrees Celsius or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat was prepared too strong (400 ppm) and there are no quat test strips available. Bleach test strips to check the chlorine dishwasher are not the correct strip. *Follow the labelled instructions for preparing a 200 ppm Quat concentration. *Obtain quat (0 to 400 ppm) and chlorine (0 to 200 ppm) test strips to check concentration of sanitizer solutions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training among staff do not meet the qualifications of Section 31 of the Food Regulation.*Enroll one person who looks after the kitchen into an Alberta Health approved food safety training course.
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