Skip to content
Loading map…

Heart Haven Lodge - Food

6011 50 Avenue Stettler AB T0C 2L2 · Food - General

Official record from Alberta →

Inspection summary

Heart Haven Lodge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on May 8, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 7, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 once on March 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 27, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food must be obtained from an approved source, and records must be available to identify the food for traceback purposes. Several chickens were observed without labels indicating they were from an approved source. As discussed, please provide receipts or invoices to verify that the chickens were purchased from an approved source.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thank you for replacing the display cooler however it was still warm. The temperature was turned down during the inspection and Brenda will monitor.Brenda just started today as the kitchen manager. She is knowledgeable with safe food handling practices and temperatures. She was shown the temperature logs with elevated temperatures recorded for several days and no corrective actions recorded. She will review the procedure with staff and monitor daily. She will also include the time the temperature was taken.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The resident fridge was >4 C at the time of inspection. As discussed, I believe this may be a wine fridge and these fridges typically do not hold foods at 4 C or colder. Food was moved into the walk-in cooler.The walk in cooler was at the correct temperature <4 C however temperature logs indicate that it has been at an elevated temperature for several days. I reviewed how to read a thermometer with staff and recommend that everyone be given the opportunity to read the thermometer to verify they understand how to read it properly. I also recommend that the temperature logs be reviewed periodically to ensure they are being filled out correctly and there are no concerns.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer strength was not adequate at time of inspection. Staff need to be verifying the strength when filling up the bottle by using the test strips.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please purchase a max/min thermometer as this type of thermometer has a memory. The benefit of this type of thermometer is it can be used to ensure the water at the dish level in the dishwasher is 72 C+ and it can also be used for cold and hot temperature verification.During the inspection the dishwasher was verified to be working satisfactory however it is leaking; waiting on parts. Also, the temperature gauge is not correct therefore a max/min thermometer is required.
Own this business? Add a badge to your website