Chateau Nova Peace River
10010 74 Street Peace River AB T8S 0B3 · Food - General
6 inspections
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Beard nets are not being worn. Ensure all hair is contained when in the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were left in bulk product. Ensure scoops are stored in a manner that reduces the risk of contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs and cooked chicken were held at room temperature. Employee indicated that they had only been out for 30 minutes. Instructed employee to place these higher risk food items back into a cooler, they should only be exposed to room temperatures when active processing of the items is occurring.
- 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?
- Pest control records are not available for review. Ensure a copy of all pest control reports are available with restaurant staff for review by the inspector. A copy of the last 3 reports must be sent to the inspector for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning of walls, under equipment and hard to reach areas needs improvement. Cleaning scheduled are not maintained. Ensure daily cleaning is recorded.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 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?
- Backside exit door has a gap at the bottom side of the door. Repair or replace the weatherstripping of the backside exit door to eliminate the gap and prevent potential pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Leakage noted under the glassware washer in bar area.Ensure leakage is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Drain under the dish pit 2 compartment sink is leaking. Leaking drain must be repaired.May 13, 2026: There is leak noted under the 2-compatment sink.Leak must be repaired.
- 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?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops left in the bulk flour, oats and sugar bins in contact with the food items. This is a cross-contamination hazard.Ensure that scoops are stored in a clean safe spot not in contact with the food.Mashed potatoes were stored below raw meat. Ensure that raw items are stored below cooked items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Salad station cooler temperature was 6.0 degrees Celsius. Ensure that the cooler maintains a temperature at or below 4.0 degrees Celsius. The lower part should be between 1.0 - 2.0 degrees Celsius so that the upper part of the cooler can maintain food at or below 4.0 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand wash sink closest to the cooking line did not have soap in the dispenser. Staff indicated that they are using the other hand wash station and the soap dispenser was to be refilled shortly.The overflow tube from the soft drink system in the lounge is duct taped to the handwash sink. This is not permitted because the duct tape will interfere with cleaning this area and hand wash sinks must only be used for handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Drain under the dish pit 2 compartment sink is leaking. Leaking drain must be repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Globe mixer was not cleaned properly after the last use and there was grease and debris noted at the paddle attachment area.The large can opener had food debris stuck to the blade and the holder was dirty. Equipment must be properly cleaned and sanitized.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards on the cook line have deep dirty grooves where dirt has accumulated. This is not sanitary. Cutting boards must be replaced so that they are smooth and can be effectively cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical glasswasher in the lounge has the concentration of chlorine sanitizer testing low due to empty chemical container. Chemical container changed during inspection. Ensure chlorine sanitizer concentration is at 100 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen exhaust ventilation system does not have a certificate on or near the rangehood indicating when it was last professionally cleaned and when it is due for its next cleaning. A certificate from a qualified technician is required to be posted on or near the rangehood.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers missing in the kitchen.Light covers must be replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cutting boards on the cook line have deep dirty grooves where dirt has accumulated. This is not sanitary. Cutting boards must be replaced so that they are smooth and can be effectively cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- One of the spray bottles at the service area was labeled as containing quats sanitizer but contains a different cleaner. Improperly labeled container was removed during the inspection. Chemical containers must be labeled to correctly indicate contents.
- 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?
- Double doors at the back of the kitchen were propped open during the inspection. The door sweep is also not in good condition. This will allow pests into the facility. Pest Control Operator report noted this issue on the last report provided. Doors must be kept closed and the door sweep replaced so there are no gaps allowing pests to enter the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Interior of the ice machine is visibly dirty in the corners. 2. The cleaning and sanitizing records were not up to date. The records that were filled in were not dated.1. The ice machine must be cleaned regularly. 2. Cleaning and sanitizing records must be kept up to date.
- 09. Are chemicals stored and handled in a safe manner?