Skip to content
Loading map…

Chateau Nova Peace River

10010 74 Street Peace River AB T8S 0B3 · Food - General

Official record from Alberta →

Inspection summary

Chateau Nova Peace River has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on June 25, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 25, 2026. 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?

  • 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 June 19, 2024. 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 6 times across 4 separate inspections, most recently on June 25, 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 2 separate inspections, most recently on June 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Own this business? Add a badge to your website