Skip to content
Loading map…

Canton Restaurant

4905 50 Street Drayton Valley AB T7A 1J5 · Food - General

Official record from Alberta →

Inspection summary

Canton Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on April 6, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 30, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 30, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on March 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on December 31, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The thick white plastic cutting board, that is used on top of the old wooden block cutting table, is getting quite stained (black) and gouged by the knife.Also there is a layer of cardboard under the plastic cutting board.Corrective action1. have the plastic cutting board sanded or planed, to remove the staining and gouge marks.2. the cardboard will need to be replaced on a daily basis ( as it is not in direct contact with food ).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean the cooking equipment on top, down the sides and underneath at floor level.This needs to a part of your daily and weekly cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold food holding temperatures were satisfactory, EXCEPT for the 2 glass door cooler on the cooking line it was at 8 C, but the display was reading DEF ( for defrost ).Please monitor this unit to ensure it operates at 4 C or colder.Hot holding of the cooked fried rice was only at 55 C, unit was plugged in and there are no other settings or buttons to adjust on this unit to keep it warmer.The rice must be held hot at 60 C or hotter after the cooking step.This means you will need to keep the rice hot using a different method or equipment ( example - on a steam table ), OR replace the current rice cooker with one that has temperature adjustment to keep it hot after cooking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The various bins used to store dry ingredients ( like - rice, flour, sugar, etc. ) are getting grungy with food build-up.These bins are to be thoroughly cleaned and sanitized before being refilled, each time.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean the floor under the cooking equipment.
  8. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • PREVIOUSLY - On the cooking line a bucket of oil with no lid was present directly in contact with the floor. Due to the limited space in the kitchen this a can potentially become a physical hazard and cause trips and falls. It is also prone to cross contamination from debris falling of the countertop.Corrective action:Please put a lid and store the oil bucket 6 inches above the ground. Please ensure it does not obstruct the walkway in the kitchen for staff.Dec 31, 2024 - Today there was one open pot of old oil and 4 white pails of sauces ( 2 covered and 2 not covered ).This is not a safe practice for the pail of sauces, as they can become contaminated with things falling into the pail ( especially the ones that are not covered ).Corrective actions1. remove the pot and 4 white pails from the cooking line area to areas for safe storage.2. make sure that these pails and pot are covered,3. use smaller stainless steel inserts to have sauces near the grill and wok, that are stored on countertops, not the floor.
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • On the cooking line a bucket of oil with no lid was present directly in contact with the floor. Due to the limited space in the kitchen this a can potentially become a physical hazard and cause trips and falls. It is also prone to cross contamination from debris falling of the countertop.Corrective action:Please put a lid and store the oil bucket 6 inches above the ground. Please ensure it does not obstruct the walkway in the kitchen for staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temp dishwasher showed 10 ppm of chlorine during final rinse cycle. The kitchen staff ran multiple wash cycles while adjusting the tubing connected to the yellow chlorine bleach. Test strips were available.Correction:After the third wash cycle, a concentration of 100 ppm of chlorine was observed in the final rinse cycle. Consulted with staff to monitor final rinse concentration every morning prior to use.
    • 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?
      • Facility has no pest control records.Corrective action:Consulted with operator to either contract a pest control company or have a pest control checklist in place.
    • 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?
      • Food permit is expired.Corrective action:Spoke with operator about having a current food permit posted and to check her email inbox for the invoice in case she missed it. Food permit needs to be easily visible to customers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vent screen near the ceiling and above the outside of the walk-in cooler has dust accumulation.Corrective action:Vent screen needs to be cleaned and maintained in order to avoid dust particles entering food or landing on food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has no cleaning schedule in place.Corrective action:Spoke with operator about having a cleaning schedule in place in order to ensure facility remains clean and prevent potential contamination of food products.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator has a Basic Food Safety certificate, this is a good start, but at least one of you will need to take an approved course from the list of courses attached in this email.You only need to take one of the courses in the list.Once you have completed a course, please email a copy of the certificate to your Public Health Inspector.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler - there were containers of food with other food containers stacked into each other.There was no barrier between the bottom of the top container and the food in the bottom container.This is an unsafe food practice.Operator separated the containers and put lids on each container, as instructed by the PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the basement, the single chest freezer on the west wall - the plastic liner for interior of the lid has become damaged and is falling a part.Corrective action - you can either repair this lid ( as we had discussed ), OR replace this chest freezer with one that is in good condition.
Own this business? Add a badge to your website