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eighteen91 - Food

3519 46 Street Ponoka AB T4R 1R5 · Food - General

Official record from Alberta →

Inspection summary

eighteen91 - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on July 7, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 2 times on December 3, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 23, 2024. 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?

  • 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 3 times across 3 separate inspections, most recently on January 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 July 7, 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?

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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 exhaust hood is not properly secured to the ceiling, which is allowing fumes and vapours to escape back into the kitchen. It appears that this is causing the buildup of particulate matter on the walls and ceilings and disrepair in the finishings. Corrective action: The exhaust hood must be repaired or replaced to protect indoor air quality and to prevent cross-contamination.
  2. Monitoring Inspection

    1 infraction

    • 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 exhaust hood is not properly secured to the ceiling, which is allowing fumes and vapours to escape back into the kitchen. It appears that this is causing the buildup of particulate matter on the walls and ceilings and disrepair in the finishings. Corrective action: The exhaust hood must be repaired or replaced to protect indoor air quality and to prevent cross-contamination.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting boards were in disrepair, with deep grooves/scratches across the entire surface. This may lead to contamination or cross-contamination of food during food preparation, as the surface is no longer easily cleanable. Corrective action: The prep table cutting boards must be repaired or replaced to render the surface as smooth, durable, easily cleanable, and impervious to moisture.*Note: The operator indicated that a contractor is schedules for mid-January to repair the cutting boards.
  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was not dispensing chlorine sanitizer, likely due to issues with the pump. The manager called Ecolab, who was sending out personnel to service the dishwasher shortly after the inspection was completed. Corrective action: The low-temperature dishwasher must be maintained in good repair so that it is capable of dispensing a 100 ppm chlorine sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for quats and chlorine sanitizers were either expired or expire by the end of the month.Corrective action: Please obtain valid quats and chlorine test strips to ensure that your readings are accurate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting boards were in disrepair, with deep grooves/scratches across the entire surface. This may lead to contamination or cross-contamination of food during food preparation, as the surface is no longer easily cleanable. Corrective action: The prep table cutting boards must be repaired or replaced to render the surface as smooth, durable, easily cleanable, and impervious to moisture.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals labeled and stored distinctly separate from food and food surfaces.** Bar area needs separate sanitizer bucket. Please ensure you are either using Sanitizer bucket with cloths immersed in sanitizer or Sanitizer bottle with paper towels.
    • 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?
      • Back exterior door, gaps observed under the door, with lighting shining in. ACTION: Please ensure the door has weatherstripping forming a tight seal to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mould present in the ice machine.*Action- Please ensure ice is discarded and the equipment is cleaned and sanitized. - Ensure cleaning and maintenance of the ice machine is included in the weekly cleaning log
  9. Initial Inspection

    0 infractions

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