Cobblestone Cafe
5147 50 Avenue Drayton Valley AB T7A 1J7 · Food - General
Inspection summary
Cobblestone Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on September 25, 2026, recorded 5 infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 September 25, 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 once on September 25, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 on September 25, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 September 25, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
4 inspections
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quaternary ammonium sanitizing solution was measured to be less than 200 parts per million (PPM) using a QT-10 sanitizing test strip. The solutions in the kitchen were discarded and re-mixed to make a new solution that was verified to be at 200 PPM. Please ensure that all sanitizing solutions are maintained at appropriate solutions at all times during food handling and cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large walk-in cooler had a displayed reading of 12C, and the internal temperature of food was probed with a thermometer and verified to be held at 7.2C. The high-risk foods were moved out of the walk-in cooler and into a standing Hisense fridge that was measured to be holding food at 0.9C. Please ensure that the walk-in cooler is repaired and that it is capable of keeping all foods at or below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink near the entrance of the kitchen was not in properly operating condition. A rod was placed inside the faucet and must be pushed to dispense water.Please ensure that the handwashing sink is repaired and made into a proper fashion that is suitable for effective 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?
- Baseboards in the kitchen and back prep areas were damaged and slowly beginning to peel from the wall, allowing food debris and water to enter and infiltrate the wall.Please ensure that the baseboards are repaired, and that all aspects of the facility are maintained in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris was noted to be collecting on the floor beneath kitchen equipment and in corners.Please ensure these areas are cleaned, and that the facility is maintained in a hygienic condition free of food debris and filth on the floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions