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Chateau Vitaline - Food

5018 52 Avenue Beaumont AB T4X 1P3 · Food - General

Official record from Alberta →

Inspection summary

Chateau Vitaline - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on March 9, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on March 9, 2026. 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 3 times across 3 separate inspections, most recently on July 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on July 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Mobile stand-alone hot holding unit for the memory care was not reaching 60C when plates of foods were placed into the unit. Ensure unit can maintain food products at 60C or higher and temperature is reached prior to placing food items inside. The temperature was adjusted from 7 to 9 on the dial. Unit temperature increased to over 60C. Please review with all staff.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal lunch were still found in the food storage area. Designate and label a specific area for staff to store their personal items to prevent cross contamination. Corrected on site: staff removed personal items from the food storage area.Please ensure that there is a separation between the storage of staff food items and kitchen food items at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A few cracked plastic cups were observed. Corrected on site: staff discarded the cracked dishware. Please ensure that all dishes are free from cracks or chips at all times. 2. A scoop with no handle was found inside on of the grain storage bins. Corrected on site: the scoop was removed from the bin.Please ensure that no handleless scoops are left in the bulk food bins.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The utensil drawer near the kitchen entrance was dirty while holding clean utensils. Please ensure that the containers that hold the clean utensils are maintained in a clean condition at all times.2. A deep cleaning is needed of the meat slicer, the large stand mixer, the dry goods storage bin lids, the jam storage containers and the underneath of the dry goods shelving units. Please ensure these items are maintained in a clean and sanitary condition at all times.3. The plastic lids from the condiment containers were flipped upside down again, leaving the food portion open to contamination. Please ensure that these food surfaces are protected from contamination at all times. 4. The plastic spoons were positioned with some handles facing down.Please ensure that the spoons are all stored with their handles facing up as to prevent contamination on the food surface when being handled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The buildup of large visible debris was observed on the floor of the freezer under the freezer shelves. This area needs to be cleaned. Please ensure that the area is maintained in a visibly cleaned condition at all times.2. There was significant ice buildup on the shelves and on the food boxes behind the fan in the freezer.Please ensure the ice buildup is removed and consult a technician if the ice buildup returns too fast.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal lunch was found in the walk in cooler. Designate and label a specific area in the cooler for staff to store their personal items to prevent cross contamination. Corrected on site: staff labeled a bus pan and placed pan on the lowest shelf in the cooler.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located outside the kitchen in dining room did not have cold water, only hot water. Immediately repair sink and ensure both hot and cold running water was available for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use condiment container lids were improperly stored. The lids were stored up having the food contact surfaces exposed to contaminates. Invert lids to have food contact surface down to protect from contamination. Corrected on site: Staff washed their hands before inverting lids.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not available in the walk-in cooler. Ensure a thermometer is available for monitoring the temperature of the cooler unit.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler verified at 5 C. Gauge on unit indicated 6-9 C and air temperature from cooling unit >4 C. Ensure cooler can maintain a temperature of 4.0 C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not available in the walk-in cooler. Ensure a thermometer is available for monitoring the temperature of the cooler unit.

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