Grey Owl Meadery - Tasting Room
452036 Highway 22 Alder Flats AB T0C 0A0 · Food - General
Inspection summary
Grey Owl Meadery - Tasting Room has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on January 20, 2026, found no infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 June 6, 2024. 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 2 times on June 6, 2024. 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.
3 inspections
- Monitoring Inspection
0 infractions
- 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)?
- Main kitchen dish washer - only had 50 ppm chlorine in the final rinse cycle. This needs to be 100 ppm minimum.Tasting room - glass washer had 200 ppm chlorine in the final rinse cycle - satisfactory.Please have the main kitchen dish washer adjusted or serviced so that it is providing a 100 ppm chlorine concentration in the final rinse.
- 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 2nd floor loft kitchen has a domestic electric stove with a domestic microwave and vent, but the vent does not terminate to the outside.Therefore as a minimum, to remove the heat and steam from cooking processes on the stove top, you will need to provide a mechanical exhaust vent to the outside - if you are going to be using this stove.Note - your facility does not have the proper exhaust range hood system for cooking processes that would create grease laden vapors.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the main floor kitchen, there is a bare wood shelf above the prep table cooler.The bare wood needs to be sealed or painted - to make cleaning easier and to prevent slivers from getting into food handlers hands.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial 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)?
- Front tasting room dish washer had 0 ppm chlorine ( has not been used for a few months ).Back kitchen dish washer had 100 ppm chlorine in final rinse - satisfactory.Note - all dish ware can be processed in the back kitchen dish washer, as it is operating properly. - do not use the Tasting room dish washer until it has been serviced and can have 100 ppm chlorine minimum in the final rinse cycle.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?