Chipman Hotel
5003 50 Street Chipman AB T0B 0W0 · Food - General
Inspection summary
Chipman Hotel has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on March 4, 2026, found no infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 5 times across 4 separate inspections, most recently on February 5, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on July 9, 2025. 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 3 times across 3 separate inspections, most recently on July 9, 2025. 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?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times across 2 separate inspections, most recently on January 22, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 2 times across 2 separate inspections, most recently on March 7, 2024. 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.
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine santizing solution was at 1000ppm and then a new solution was made with a concentration of 100ppm. Violation corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels by the kichen hand sink. Ensure that this sink always is supplied with disposable towels.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- missing thermometer in prep cooler
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- preparation cooler air temperature at 9C.Ensure cooler is maintained below 4C
- 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?
- Dropping found in walk in cooler and dry storage room.Clean up the existing dropping and maintain pest control records on a monthly basis.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Touch raw beef then breadWashing hands in dish water and drying with a hand towel
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- missing thermometer in prep cooler
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Cutting board was not cleaned after use. After finishing prep on a surface it must be cleaned and then sanitized. Even for lower risk foods.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available. By March 12, 2024 ensure test strips are present.Mar 12th -update test strips are still not present
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- Are now using chlorine as a sanitizer on the high temperature dishwasher. The machine was run multiple times and the chlorine levels ranged from 25 to 200ppm. When I looked at the machine there I did see any pumps which would allow for consistent amount of chlorine to be injected.By Nov 23, 2023 ensure the machine is consistently injecting 100ppm of chlorine for each cycle.Mar 7, 2024- Machine was ran once. 25 ppm of chlorine
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available. By March 12, 2024 ensure test strips are present.
- 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?
- There were dropping and dead flies found in facility. Based on amount found there does not look like there is a current infestation.Make sure to fill out monthly pest control records.Mar 7, 2024- More dropping were found including the walk in and in the dry storage shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Better cleaning is required underneath and behind equipment.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Are now using chlorine as a sanitizer on the high temperature dishwasher. The machine was run multiple times and the chlorine levels ranged from 25 to 200ppm. When I looked at the machine there I did see any pumps which would allow for consistent amount of chlorine to be injected.By Nov 23, 2023 ensure the machine is consistently injecting 100ppm of chlorine for each cycle.
- 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?
- There were dropping and dead flies found in facility. Based on amount found there does not look like there is a current infestation.Make sure to fill out monthly pest control records.Ensure all dropping and flies are cleaned up.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hood is need of cleaning.Ensure the hood is cleaned by Nov 23, 2023
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?