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Drayton Valley Thunder Concession

5737 45 Avenue Drayton Valley AB T0E 1Z0 · Food - General

Official record from Alberta →

Inspection summary

Drayton Valley Thunder Concession has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on May 8, 2026, recorded 5 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 May 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on May 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on May 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on May 8, 2026. 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 May 8, 2026. 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.

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor to protect them from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite were either expired or invalid. Corrective action: Valid chlorine test strips must be obtained to verify the concentration of your sanitizer solutions.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility has not been consistently self-monitoring for pests and keeping written records of these activities. Corrective action: Pest control checklists must be completed on a monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit and accompanying baskets were observed to be in an unsanitary condition. Corrective action: The above equipment must be cleaned and sanitized according to the manufacturer's instructions for use on a regular basis, as part of routine sanitation procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall general sanitation was poor. The following areas were observed to not be maintained in a clean and sanitary condition:1. In and around cooking/grilling equipment (exhaust hood filters, floors, walls, cooktop, deep fryer)2. Plastic storage containers3. Countertops, shelving, and food preparation surfaces4. Sinks5. FloorsIn addition, an open/uncovered bucket of grease and several soiled carboard boxes were observed on the floor. These items must be disposed of appropriately to prevent growth of pathogens, cross-contamination, and attraction of pests.
  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor to protect them from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite were either expired or invalid. Corrective action: Valid chlorine test strips must be obtained to verify the concentration of your sanitizer solutions.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility has not been consistently self-monitoring for pests and keeping written records of these activities. Corrective action: Pest control checklists must be completed on a monthly basis.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (or 6 in) above the floor to protect them from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available onsite were either expired or invalid. Corrective action: Valid chlorine test strips must be obtained to verify the concentration of your sanitizer solutions.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility has not been consistently self-monitoring for pests and keeping written records of these activities. Corrective action: Pest control checklists must be completed on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease has pooled on the floor beneath the range. 2. Surfaces, including those used in food preparation, had an accumulation of debris and food residue.3. A soiled piece of cardboard was sitting beneath a hot holding unit and has adhered to the food preparation surface. Corrective action: General sanitation practices need to be improved and occur at a greater frequency in order to maintain the facility in a clean and sanitary condition. Particular attention should be paid to food preparation and work surfaces.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste containers are not covered during periods of inactivity and waste is not being disposed of at an appropriate frequency. Odours and food in uncovered waste containers can attract and harbour pests. Corrective action: Waste containers must be covered during periods of inactivity and waste should be disposed of on a daily basis, at minimum.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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