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Copper Cookery

4901 River Road Fort Vermilion AB T0H · Food - General

Official record from Alberta →

Inspection summary

Copper Cookery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on June 11, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on October 21, 2025. 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 3 times across 3 separate inspections, most recently on January 23, 2024. 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 2 times across 2 separate inspections, most recently on October 21, 2025. For example: Is the facility free of a pest infestation?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 21, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 24, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Palate used in the dishwasher needs to be replaced or thoroughly cleaned.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Palate used in the dishwasher needs to be replaced or thoroughly cleaned.
  3. Risk Management Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The deep fryer contains dirty oil that must be removed immediately
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Needs to be cleaned and in good working condition
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink is still not properly equipped. There needs to be liquid soap, paper towel located in its dispenser and a waster bin.
    • 15. Is the facility free of a pest infestation?
      • Facility has not yet been treated for pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboard doors are falling off the hinges.2. The tabletop that is also used as a cutting board is in a state of disrepair. This should be made of impervious material that is easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Palate used in the dishwasher needs to be replaced or thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is still very dirty and requires extensive DEEP cleaning. The dry storage area needs to be clean including the shelves.The floors throughout the kitchen area is in need of deep cleaning.
  4. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Needs to be cleaned and in good working condition
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink is not properly equipped. There needs to be liquid soap, paper towel located in its dispenser and a waster bin. Sink should be free of utensils and garbage
    • 15. Is the facility free of a pest infestation?
      • Flies were noticed throughout the kitchen area.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No Food safety certificate seen at the time of inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboard doors are falling off the hinges
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a dirty knife and other utensils were left on the food prep area. Dirt spoon sitting in the handwash sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was very dirty at the time of inspection.
  5. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility currently has valid Hideway Pub Food Handling Permit valid until December 30, 2024.However, Copper Cookery doesn't have a current valid Food Handling Permit.**Inquire a current Food Handling Permit through [email protected]
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler broken not storing higher risk food at the time of inspection. Ensure this cooler unit is fixed and temperature can be at 4 C or colder, or replace it with a new one that is at 4 C or colder.Walk-in cooler was measured at 1.2 C ~ 3.6 C < 4 CWalk-in freezer was measured at -25.8 C < -18 CPrevious Inspection Report dated November 24, 2023:**Preparation cooler/main line chef sandwich preparation cooler unit is broken and not storing higher risk food at the time of inspection. Ensure this unit is fixed by December 31, 2023. Walk-in cooler is working and was measured at 4 C.Previous Inspection Report date: October 17, 2022:**The top of the cooler prep table was 8C, the bottom was 4C. Monitor to determine if this is because of a defrost cycle. If temperatures do not drop within an hour then the unit must be turned down. Maintaining a temperature of 0-2C in the lower section will help maintain 4C in the upper section.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water only cold water. Sheridan Lawrence Inn's boiler is waiting to be fixed and they have contacted the plumber to come and fix it. It has been 7 days without hot water. Copper Cookery is closed in the meantime.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility currently has valid Hideway Pub Food Handling Permit valid until December 30, 2024.However, Copper Cookery doesn't have a current valid Food Handling Permit.**Inquire a current Food Handling Permit through [email protected]
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler/main line chef sandwich preparation cooler unit is broken and not storing higher risk food at the time of inspection. Ensure this unit is fixed by December 31, 2023. Walk-in cooler is working and was measured at 4 C.Previous Inspection Report date: October 17, 2022:**The top of the cooler prep table was 8C, the bottom was 4C. Monitor to determine if this is because of a defrost cycle. If temperatures do not drop within an hour then the unit must be turned down. Maintaining a temperature of 0-2C in the lower section will help maintain 4C in the upper section.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility currently has valid Hideway Pub Food Handling Permit valid until December 30, 2024.However, Copper Cookery doesn't have a current valid Food Handling Permit.**Inquire a current Food Handling Permit through [email protected]
  8. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Cook stored personal use game buffalo head in the walk-in freezer. It was taken away by his son at the time of inspection. Ensure food is from approved source only. No storing of personal food item in the commercial coolers or freezers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine test strips at the facility. Information will be provided to operator for the chlorine test strips. Previous Inspection Report Dated: October 17, 2022:**Chlorine test strips are not available. This is a repeat violation. Obtain Chlorine test strips capable of measuring 50-100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation cooler/main line chef sandwich preparation cooler unit is broken and not storing higher risk food at the time of inspection. Ensure this unit is fixed by December 31, 2023. Walk-in cooler is working and was measured at 4 C.Previous Inspection Report date: October 17, 2022:**The top of the cooler prep table was 8C, the bottom was 4C. Monitor to determine if this is because of a defrost cycle. If temperatures do not drop within an hour then the unit must be turned down. Maintaining a temperature of 0-2C in the lower section will help maintain 4C in the upper section.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Canopy of hood and suppression system las professionally cleaned on July 12, 2022. It is due and requires service to prevent fire hazard. Ensure it is professionally cleaned by December 31, 2023. Submit photo of receipt once it is serviced.Previous Inspection Report dated October 17, 2022:**The tinfoil covering the wall by the grill is torn and has an accumulation of grease. This must be removed. A more durable covering should be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen area needs general cleaning and organizing. Seating area some chairs are torn. Ensure chairs are fixed so it can be cleaned and sanitized properly. Ensure floors are mopped and cleaned at the end of every evening. A copy of cleaning schedule template will be emailed to operator for usage including this inspection report.Previous Inspection Report dated October 17, 2022: Sanitation records are not being maintained. Develop and maintain a cleaning schedule.
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