Crown & Anchor Pub
1 - 4802 51 Street Whitecourt AB T7S 1R9 · Food - General
Inspection summary
Crown & Anchor Pub has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on November 13, 2025, found no infractions.
5 of 10 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: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on June 24, 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 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 2 times on July 9, 2024. For example:
Do food handlers ensure that food is protected from contamination (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 once on March 19, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on December 24, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Chlorine sanitizer container was nearly empty at time of inspection. Chlorine test strips did not detect any chlorine in the machine after it was run.The machine also appears to be leaking, and this may include the chemical feed lines. Please look to have these repaired as soon as possible.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Personal items including items left behind by customers were being stored in the middle of the bar area on glassware. Server moved the items to another location. Please do not store customer/personal items on dishes or utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the ice machine has a small amount of organic build-up on the inside surface of the ice machine. The organic accumulation is not in contact with the ice. The operator shall remove all the ice from the machine and the organic accumulation area shall be washed and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Salt for melting snow/ice was observed on a shelf in the dry storage area above food items. Please ensure this product is placed with other non-food items to prevent potential contamination.2) Red onions were observed stored on the floor. Please ensure all food products, but especially ones that might be eaten raw, are stored on risers and kept off the floor to protect from contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid hand soap (with a pump type dispenser) was not available at the sinks for hand washing. Please ensure there is liquid hand soap available for staff to wash hands as needed throughout the day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths in the kitchen were observed to be stored on counter or in a bucket of water when Inspector arrived. Employee attempted to fill a bucket with QUAT sanitizer from the dispenser on the wall but the solution was not being drawn into the hose.A QUAT sanitizer solution was then manually made by pouring a small amount in warm water until the concentration was 200ppm. Wiping cloths were then put in this solution.Please keep wiping cloths in sanitizer whenever possible and ensure sanitizer is dispensing properly or is manually mixed to the proper concentration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dish sanitizer did not have any chlorine when Inspector arrived. Cook stated more chemical was on order. In the meantime, a bottle of regular (5%) bleach was used. After priming, the concentration of chemical in the basin was at least 50 ppm. Please ensure you have bleach onsite, and staff know to be checking the concentration regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?