Canalta Stettler - Food
6020 50 Avenue Stettler AB T0C 2L0 · Food - General
Inspection summary
Canalta Stettler - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 10, 2025. The most recent inspection, on August 13, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.
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 3 times across 3 separate inspections, most recently on August 13, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on March 10, 2025. For example:
Have plans for construction or alteration of this facility been submitted for approval?
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.
5 inspections
- 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)?
- At the time of inspection, the sanitizer concentration was insufficient, at approximately 10 ppm chlorine. OUTSTANDINGAt the time of reinspection, it was determined that the new sanitizer was properly feeding through the line and was observed to be at the correct concentration. However, while observing the sanitizer priming cycle, a delay was noted during which sanitizer was not feeding. The sanitizer feed time may require adjustment to ensure adequate sanitizer is delivered throughout the cycle to properly sanitize the dishes. This issue must be corrected. Until the sanitizer system is repaired and functioning properly, staff will manually sanitize the dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- At the time of inspection, the sanitizer concentration was insufficient, at approximately 10 ppm chlorine. It was determined that the chemical supplying the dishwasher had lost its active strength. Staff replaced the sanitizer container at the time of inspection.As the dishwasher is used infrequently, staff were advised that using a smaller container of sanitizer, where available (e.g. a 325 mL bottle), may help reduce the length of time the product is stored after opening. Chlorine-based sanitizers can lose their effectiveness over time, particularly when exposed to warmer temperatures. Using a smaller container and minimizing exposure to air may help maintain the sanitizer's effectiveness.Following replacement of the sanitizer container, staff primed the sanitizer line. However, the sanitizer concentration at the dishwasher remained below the required level. Staff were advised that it can take some time for the existing sanitizer in the line to be displaced before the newly supplied sanitizer reaches the dishwasher. Staff indicated they would continue priming the line.Please ensure test strips are used to verify the sanitizer concentration and confirm the dishwasher is sanitizing effectively at least once per day when the dishwasher is in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- The chlorine feeding the low temperature dishwasher was not at a satisfactory strength during the inspection. It was determined that the active ingredient has evaporated off. Staff will change the sanitizer bottle and prime the pump.Test strips should be used to verify the sanitizer strength.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- The carpet should be removed from the food storage area.
- 26. Have plans for construction or alteration of this facility been submitted for approval?