Skip to content
Loading map…

Green Gables Restaurant

3527 Caxton Street Whitecourt AB T7S 1N8 · Food - General

Official record from Alberta →

Inspection summary

Green Gables Restaurant has been inspected 21 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on June 5, 2026, found no infractions.

10 of 21 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 across 2 separate inspections, most recently on February 9, 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 11 times across 11 separate inspections, most recently on June 2, 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 3 times across 3 separate inspections, most recently on November 27, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 19, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

21 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required: stainless steel line shelving, refrigerator door, dry food pantry light switch, top of the dishwasher, exterior surface of small refrigerator and the grease trap exterior surface. Please clean these aforementioned areas now and on a routine basis.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • The lounge glasswasher was iodine tested and no iodine sanitizer was detected. It was determined that the sanitizer container was empty. A new sanitizer container was placed on the system and system was primed. Approximately 25 ppm iodine concentration was measured when tested.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the following equipment:meat slicer, dough mixer, dough mixer metal base, internal lower surfaces of preparation cooler and the microwave oven internal surfaces. Please clean these areas now and on a routine basis.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that there was a dust build up on the ceiling tiles in the kitchen area. Please clean this area now and on a routine basis.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on the ceiling tiles, a cord close to the ceiling tiles, and a preparation table surfaces. Clean these areas now and on a routine basis.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed that the hand sink soap pump is not dispensing an adequate amount of soap when pressed. Please ensure that the soap pump is cleaned and dispensing soap in a proper volume and manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that the underside of the cold beverage plate in the lounge sink has a build-up of organics. This equipment must be cleaned now and on a routine basis.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: the food ticket attachment plate/springs, top shelving surfaces on the food line equipment, light switch in the dry storage room, top surfaces of the food protective wrap container and the stand-up freezer door handle.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning was required on the microwave internal surfaces and the pizza oven top exterior surface.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required on the ceiling near the ventilation hood, the flooring beneath the pizza oven, and the preparation line cooler exterior side panel.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    0 infractions

  19. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the lounge mechanical dishwasher was deficient of iodine sanitizer. Please purchase iodine sanitizer for this equipment. This equipment shall not be used until iodine sanitizer is on the system. In the meantime, all reusable lounge ware shall be sanitized in the high temperature kitchen dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required in the folllowing areas: side surfaces of the grill and the floor near the preparation line equipment.The ventilation duct work and filters are to be professionally cleaned. Please have this task completed by November 23, 2023
  20. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the lounge mechanical dishwasher was deficient of iodine sanitizer. Please purchase iodine sanitizer for this equipment. This equipment shall not be used until iodine sanitizer is on the system. In the meantime, all reusable lounge ware shall be sanitized in the high temperature kitchen dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required in the folllowing areas: side surfaces of the grill and the floor near the preparation line equipment.The ventilation duct work and filters are to be professionally cleaned. Please have this task completed by November 23, 2023
  21. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was observed that the small tabletop meat slicer had a build-up of organics behind the meat slicing blade. During the inspection the equipment was dismantled, cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the lounge mechanical dishwasher was deficient of iodine sanitizer. Please purchase iodine sanitizer for this equipment. This equipment shall not be used until iodine sanitizer is on the system. In the meantime, all reusable lounge ware shall be sanitized in the high temperature kitchen dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that cleaning is required in the folllowing areas: dry storage room light switch, cooler and freezer doors, side surfaces of the grill, floor near the preparation line equipment, sliding door cooler tracks and the top surfaces of the plate storage area. The ventilation duct work and filters are to be professionally cleaned. Please have this task completed by November 23, 2023
Own this business? Add a badge to your website