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Dryland Cattle Trading Corp.

130 Wheatbelt Road Veteran AB T0C 2S0 · Food - General

Official record from Alberta →

Inspection summary

Dryland Cattle Trading Corp. has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on March 6, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens 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.

  • 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 2 times across 2 separate inspections, most recently on March 6, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on July 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 6, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple packages of ground beef were found in unmarked white plastic bags. The box containing the meat also does not have an appropriate label indicating where it is from; Ian Goodbrand 9, #13321. Staff informed me that the meat originated from Provost Packers, but I usually see meat from this facility packaged in a bag that clearly indicates it is from Provost Packers. Furthermore, I was recently informed that meat was donated from this facility to the local food banks and it was seen in a different bag that bears the Provost Packers label.Please provide receipts for this meat.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please make sure that foods are not thawed at room temperature; instead, they should be thawed in a cooler, under cold running water, or directly from frozen to cooked.Additionally, please acquire a digital probe thermometer for verifying temperatures. It is essential to check the internal temperature of foods to confirm they are properly cooked rather than relying on color and/or texture. For instance, a burger should be probed to ensure it reaches at least 71 C+.
  2. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Multiple packages of ground beef were found in unmarked white plastic bags. The box containing the meat also does not have an appropriate label indicating where it is from; Ian Goodbrand 9, #13321. Staff informed me that the meat originated from Provost Packers, but I usually see meat from this facility packaged in a bag that clearly indicates it is from Provost Packers. Furthermore, I was recently informed that meat was donated from this facility to the local food banks and it was seen in a different bag that bears the Provost Packers label.Please provide receipts for this meat.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Please make sure that foods are not thawed at room temperature; instead, they should be thawed in a cooler, under cold running water, or directly from frozen to cooked.Additionally, please acquire a digital probe thermometer for verifying temperatures. It is essential to check the internal temperature of foods to confirm they are properly cooked rather than relying on color and/or texture. For instance, a burger should be probed to ensure it reaches at least 71 C+.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required i.e. slurpee drip trays, on top of equipment, light switches, doors etc.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was a bit warm during the inspection. You can feel cool air escaping if you hold your hand near the door; recommend further investigation. Mostly prepackaged beverages were observed in this display however there was some cut vegetables and cheese sticks which were moved to another cooler.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was warm however the door was not completely closed. There also seems to be cool air escaping as pointed out during the inspection.
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