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Dunvegan Inn & Suites - the Cafe

9812 113 Street Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Dunvegan Inn & Suites - the Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 19, 2025. The most recent inspection, on February 8, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on February 3, 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?

  • 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 4 times across 2 separate inspections, most recently on January 26, 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 March 19, 2025. 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 9 times across 3 separate inspections, most recently on February 3, 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?

  • 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 2 times across 2 separate inspections, most recently on February 3, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 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?
      • Monthly pest control monitoring records are not UpToDate. Ensure AHS pest control checklist is completed once a month.As of January 26, 2026:Pest control records are not maintained since August 2025.As of February 3, 2026:Pest control records are not maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles behind the cooking equipment are damaged.Ensure damaged tiles are repaired.As of February 3, 2026, wall tiles behind the cooking equipment are damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One cooling unit's bottom shelf has some dark spots.- Ensure no food items are kept in that shelf.- Ensure cleaning and disinfecting of that shelf's dark spots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures available but records are not up to date. Written cleaning procedures and records must be updated to reflect all cleaning and sanitizing tasks in the restaurant and kept up to date. ***OUTSTANDING:Records are not up to date.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A soap-solution was being used to submerge wiping cloths at one section as a staff was allergic to chlorine-based sanitizer.Facility has both chlorine and quats sanitizers available.-Ensure using quats for that section to submerge wiping cloths.-Obtain test strips for Quats to verify concentration to be at 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal bag found to be stored in a refrigerator. It was unclear either the bag contains food or personal items.- If it contains food, please refrigerate the food without the bag.- If it contains personal items, please store bag at an appropriate place (staff locker /area) not with any food or utensils/ equipment used for food operations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the dishwasher at dish level was noted to be 69.9 degrees Celsius.Ensure the dishwasher is repaired to obtain the minimum dish level final rinse temperature of at least 71 degrees Celsius.
    • 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?
      • Monthly pest control monitoring records are not UpToDate. Ensure AHS pest control checklist is completed once a month.As of January 26, 2026:Pest control records are not maintained since August 2025.
    • 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?
      • Some flies were observed within the facility.The owner / operator turned on the insect cutter.- Ensure pest control measures are in place.- Obtain professional services if required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Public Health Inspector did not observe or document this violation during this inspection. This is a violation from a previous inspection. Please send a photo via email.Wall tiles behind the cooking equipment are damaged.Ensure damaged tiles are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. Please send a photo via email.Cupboard shelves near the 2 compartment sink are not in good repair. Ensure cupboards are either repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Few ceiling tiles in dry storage area are missing, leaving open gaps in the ceiling.Ensure ceiling tiles in dry storage area are replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One cooling unit's bottom shelf has some dark spots.- Ensure all food items are moved from that shelf.- Ensure cleaning and disinfecting of that shelf's dark spots.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures available but records are not up to date. Written cleaning procedures and records must be updated to reflect all cleaning and sanitizing tasks in the restaurant and kept up to date. ***OUTSTANDING:Records are not up to date.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used on the food counter is not an AHS-approved sanitizer. The Public Health Inspector demonstrated how to prepare an appropriate sanitizing solution.Correction Required:Ensure an AHS-approved sanitizing solution is available for surfaces and counters.Use a test strip to verify the sanitizer concentration.Since a chlorine-based sanitizing solution is being used, ensure the concentration is at 100 ppm by testing with a sanitizing test strip.
    • 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?
      • The temperature log was not up to date, and staff filled it out during the inspection.Correction Required: Ensure the temperature log is completed daily to maintain proper food safety records.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Empty bread crates are being stored inside the men's washroom.Ensure neither food or dishware/utensils are stored inside the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, the temperature of the cooler opposite the grill (under the hot plate) was measured at 13-15°C.Staff indicated that the high temperature was due to frequent opening and closing during busy hours.Correction Required: Maintain a daily temperature log for the cooler. If the temperature remains consistently high, ensure the unit is repaired or replaced as needed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar Glass-washerThe concentration of chlorine in final rinse water was 0 ppm and chlorine bottled was also empty. New sanitizer bottle was inserted to the sani-cycle hose. Glass washer was tested again and the concentration of final rinse water was 100 ppm.Ensure glass washer is test daily and test result must be recorded daily as well.
    • 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?
      • Monthly pest control monitoring records are not UpToDate. Ensure AHS pest control checklist is completed once a month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Public Health Inspector did not observe or document this violation during this inspection. This is a violation from a previous inspection. Please send a photo via email.Wall tiles behind the cooking equipment are damaged.Ensure damaged tiles are repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The Public Health Inspector did not observe or document this violation to verify compliance during this inspection. This is a violation from a previous inspection. Please send a photo via email.Cupboard shelves near the 2 compartment sink are not in good repair. Ensure cupboards are either repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures available but records are not up to date. Written cleaning procedures and records must be updated to reflect all cleaning and sanitizing tasks in the restaurant and kept up to date.

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