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Falher Hotel

6 Main Street NE Falher AB T0H 1M0 · Food - General

Official record from Alberta →

Inspection summary

Falher Hotel has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 14, 2025. The most recent inspection, on February 12, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on January 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 4 separate inspections, most recently on February 12, 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Ceiling tiles in the NE side of the dining area were noted to be stained. **Please replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Missing ceiling tiles were observed at the front of the bar in the dining area. Ensure all damaged building materials are replaced.**Please install ceiling tiles.
  2. Risk Management 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)?
      • **Outstanding**Chlorine mechanical dishwasher measured at 0 ppm during the inspection. - The staff was instructed to manual sanitize the dishes in 100 ppm chlorine sanitizer after washing and rinsing until the dishwasher is repaired. **Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling tiles were observed at the front of the bar in the dining area. Ensure all damaged building materials are replaced.**Please install ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the NE side of the dining area were noted to be stained. **Please replace.
  3. 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)?
      • Chlorine mechanical dishwasher measured at 0 ppm during the inspection. - The staff was instructed to manual sanitize the dishes in 100 ppm chlorine sanitizer after washing and rinsing until the dishwasher is repaired. **Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the NE side of the dining area were noted to be stained. **Please replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A significant water leak was observed in the dining area in front of the bar. **Please repair.** Do not use the area until the leak has been repaired and all affected materials have been replaced.Note: No other leaks observed at the time of inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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)?
      • At the time of the inspection, the chlorine sanitizer for the glass washer was not being properly dispensed into the machine. The chemical feed line appeared to be air locked and chlorine sanitizer concentrate was not reaching the machine. The machine's rinse water was measured at 0 ppm chlorine by the inspector. Ensure that the machine is operating as intended and glassware is being sanitized with a chlorine sanitizer solution of 100-200 ppm. Until the facility can repair the glass washer, the glasses will be run through the machine, and then will be left to soak in a 100-200 ppm chlorine sanitizer solution for at least 2 minutes before air drying.
  6. Risk Management 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)?
      • At the time of the inspection, the chlorine sanitizer for the glass washer was not being properly dispensed into the machine. The inspector noted that the newly replaced chemical feed pump had been connected in reverse, and that no chemical could be dispensed into the machine.After correcting the lines, the chemical was confirmed to be reaching the machine, but the chlorine sanitizer solution was still measured to be 0 ppm.Ensure that the machine is operating as intended and glassware is being sanitized with a chlorine sanitizer solution of 100-200 ppm. Until the facility can repair the glass washer, the glasses will be run through the machine, and then will be left to soak in a 100-200 ppm chlorine sanitizer solution for at least 2 minutes before air drying.
  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection, the chlorine sanitizer for the glass washer was not being properly dispensed into the machine. The inspector noted a drip at the chemical feed line while the machine was running, and sanitizer concentration measured in the washing compartment was 0 ppm chlorine. Ensure that the machine is operating as intended and glassware is being sanitized with a chlorine sanitizer solution of 100-200 ppm. Until the facility can repair the glass washer, the glasses will be run through the machine, and then will be left to soak in a 100-200 ppm chlorine sanitizer solution for at least 2 minutes before air drying.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water source that supplies the facility is currently subject to a boil water order / advisory.The facility was utilizing the un-boiled water in their drink dispensers and ice machine at the time of the inspection.Drinks and ice that use the un-boiled water must be immediately discontinued. Any stored water, drinks, or ice made during the boil water order / advisory and that use the affected un-boiled water as an ingredient must be discarded and must not be served to the public.Ensure that following the lifting of the boil water order / advisory, all equipment with water line connections such as post-mix beverage machines and ice machines are flushed, cleaned and disinfected according to the manufacturer’s recommendations.

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