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Happy Belly Restaurant

103 Grove Place Drumheller AB T0J 0Y1 · Food - General

Official record from Alberta →

Inspection summary

Happy Belly Restaurant has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on September 22, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on November 25, 2025. 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 3 times across 2 separate inspections, most recently on July 15, 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?

  • 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 2 times across 2 separate inspections, most recently on April 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring 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)?
      • The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The use of the three-compartment sink method with bleach was asked to be implemented and manual adding of bleach solution to the equipment during the cycle until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Ventilation hood appeared dirty, thus not being maintained in a sanitary condition.*Clean
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food boxes on the floor in the walk-in freezer. Staff moved all boxes onto the shelves during the inspection.Ensure foods are protected from contamination during storage.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood appeared dirty, thus not being maintained in a sanitary condition.*Clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall by the grill station appeared dirty. Staff clean wall area during the inspection.
  12. Risk Management Inspection

    0 infractions

  13. 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)?
      • The low temperature mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The three-compartment sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
  14. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed cut fruits in bowls in one of the coolers not covered. Staff covers bowls with transparent film during the inspection. Ensure leftover foods are protect from any potential contaminants during storage.
    • 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 mechanical dishwasher was not adequately sanitizing utensils at the time of inspection. Chlorine sanitizer strength was at 0 ppm when the equipment was operated after three cycles. The three-compartment sink method with bleach was asked to be implemented until the dishwasher was confirmed to be able to sanitizes at 100 ppm. Please ensure that dishwashing equipment is operating in a manner that allows for the proper cleaning and sanitizing of dishware and utensils.
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