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Chuckwagon Cafe & Cattle Co.

105 Sunset Boulevard SE Diamond Valley AB T0L 2A0 · Food - General

Official record from Alberta →

Inspection summary

Chuckwagon Cafe & Cattle Co. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on October 22, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 October 1, 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 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 separate inspections, most recently on October 6, 2025. 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 once on October 1, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted:1) On the blade and handle of the slicer.2) On the shelving under the prep counter used to store inserts.- To be cleaned.3) There was dust accumulation on the fan in the walk-in cooler.- To be cleaned.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food items such as pies, fruit, onions, and mushrooms were being stored in the prep cooler by the dishwashing area were not covered.- Stored food items to be covered and protected from cross-contamination.2) Inserts of cubed potatoes were being stored in the walk-in cooler without covers and were stacked on top of each other.- Potatoes were wrapped during the inspection. Ensure all stored food items are covered and protected from cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The gravy in the crock pot at the service counter measured 48C. Informed that the gravy had been in the hot holding unit for at least 2 hours.- High risk food items shall be held hot at or above 60C. Gravy was discarded during the inspection.2) Food items in the prep cooler by the cooking line measured 10-12C at the time of inspection. - Perishable food items such as cheese, sour cream, cooked beef, and raw beef and hamburgers were discarded during the inspection. Perishable foods shall be held cold at or below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate chlorine test strips at the time of inspection.- Ensure chlorine test strips are available to monitor sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted:1) On the black tabletop mixer by the slicer.2) On the blade and handle of the slicer.3) On the shelving under the prep counter used to store inserts.- To be cleaned.5) There was dust accumulation on the fan in the walk-in cooler.- To be cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the lights in the kitchen was being covered with a grate that would allow glass to pass through in the event of breakage. A guard or other indicator that the bulb was not breakable could not be identified. Cover light with a guard or other means to prevent the potential contamination of food due to glass breakage. **Light "bulb" may be plastic. Confirming the make of this light may remove this violation. **
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was leaking from the dishwasher and was wicking into the drywall at the floor-wall joint behind the dishwasher.- Leak to be fixed. Wet drywall to be replaced. Ensure the wall is finished in a manner that makes it smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was noted on the floor beside and under the cooking equipment east of the back door.- Ensure the floor is cleaned regularly. **Providing a cleaning procedure, including the frequency of cleaning and type of equipment/cleaners used, may remove this violation. **
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and grease accumulation was noted on the grates of the commercial hood ventilation system.- To be cleaned.

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