Skip to content
Loading map…

Coast Nisku Inn & Conference Centre - Montana's

1101 4 Street Nisku AB T9E 7N1 · Food - General

Official record from Alberta →

Inspection summary

Coast Nisku Inn & Conference Centre - Montana's has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on August 27, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 4 times across 4 separate inspections, most recently on August 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - A 25 ppm iodine residual was measured in the final rinse cycle of the glass washer.**The sanitizing temperature inside the high-temperature dishwasher was measured at 65°C, despite prolonged use throughout the morning. The operator was directed to switch to manual chemical sanitization of utensils until the dishwasher is repaired and capable of achieving a minimum sanitizing temperature of 71°C at the dish level.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Proper cooling procedures for roasted beef was observed.- Refrigerators and hot-holding units maintained safe food temperatures. Daily temperature logs were actively maintained.**An opened margarine container requiring refrigeration was stored at room temperature under the counter near the dough mixers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - A 25 ppm iodine residual was measured in the final rinse cycle of the glass washer.**The sanitizing temperature inside the high-temperature dishwasher was measured at 65°C, despite prolonged use throughout the morning. The operator was directed to switch to manual chemical sanitization of utensils until the dishwasher is repaired and capable of achieving a minimum sanitizing temperature of 71°C at the dish level.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The sanitizing temperature inside the dishwasher was measured at 66C after 9 wash cycles.- Both glasswashers had iodine residual at 12.5ppmACTION REQUIRED:1) Repair the dishwasher to ensure that it achieves a minimum sanitizing temperature of at least 71C at plate level
  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The sanitizing temperature inside the dishwasher was measured at 66C after 9 wash cycles.- Both glasswashers had iodine residual at 12.5ppmACTION REQUIRED:1) Repair the dishwasher to ensure that it achieves a minimum sanitizing temperature of at least 71C at plate level
  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website