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Heritage Inn - Seasons Cafe

919 Waterton Avenue Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Heritage Inn - Seasons Cafe has been inspected 15 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 6 times across 6 separate inspections, most recently on September 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 September 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 4, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on November 10, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14 times across 12 separate inspections, most recently on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

15 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sep 16: Cleaning beneath and around the cookline and other previously identified equipment has been completed.Additional cleaning is required to address grease, debris, and other accumulations on the ceiling, ventilation covers, walls, corners, and other affected areas throughout the kitchen. Remove cloths remaining on the floor in the dishwashing area and maintain floors free of unnecessary materials.Continue to maintain the premises in a clean and sanitary condition. In addition to the daily cleaning schedule currently in place, develop and implement weekly and monthly cleaning routines to ensure areas requiring periodic or deep cleaning are routinely addressed.
  2. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have hydrogen peroxide test strips available to verify sanitizer concentration. Without appropriate test strips, the operator is unable to confirm that the hydrogen peroxide sanitizer is maintained at an effective concentration for sanitizing food contact surfaces.Please ensure appropriate hydrogen peroxide test strips are obtained, readily available, and used routinely to verify sanitizer concentrations are maintained at effective levels during operations.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were observed in the kitchen at the time of inspection. Sticky ribbon fly traps were also noted within the kitchen. The facility has an active pest management program in place through Abell Pest Control. Pest control service reports were provided for review and indicated ongoing monitoring and pest control measures.Continue to work with the pest control provider to address fly activity and implement recommended corrective measures. Ensure pest control devices are appropriately located and maintained to prevent potential contamination of food, equipment, utensils, or food-contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors throughout the kitchen, including the food preparation and dishwashing areas, were noted to have an accumulation of grease and debris. Accumulations of food debris and grease were also observed beneath the cookline and preparation cooler.Thoroughly clean the floors, areas beneath and around equipment, and other affected areas to remove accumulated grease, food debris, and other soil. Maintain the premises in a clean and sanitary condition and ensure routine cleaning includes areas beneath, behind, and around equipment.
  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have hydrogen peroxide test strips available to verify sanitizer concentration. Without appropriate test strips, the operator is unable to confirm that the hydrogen peroxide sanitizer is maintained at an effective concentration for sanitizing food contact surfaces.Please ensure appropriate hydrogen peroxide test strips are obtained, readily available, and used routinely to verify sanitizer concentrations are maintained at effective levels during operations.
  4. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Turkey meat stored in a food container in the cooler was observed with visible mold growth on several pieces. The product had been thawed previously and was individually wrapped. The operator voluntarily discarded all 36 pieces of affected turkey meat at the time of inspection. To prevent future spoilage, all products removed from the freezer must be marked with both the date of thawing and a clearly indicated use-by/expiry date based on safe storage time. Ensure dating practices are consistently applied to all thawed foods (especially high-risk foods).
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings on the floor upstairs, underneath the syrup container area and floor in the upstairs room with dishes. Please clean up droppings using gloves. Do not sweep or vacuum the area. PCO has been out to site to re-apply traps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was still some grease built up on the left side of the fryer. Please clean. There was a spill on the floor underneath the syrup soda shelving area upstairs. Please clean.
  7. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings on the floor upstairs, underneath the syrup container area and floor in the upstairs room with dishes. Please clean up droppings using gloves. Do not sweep or vacuum the area. PCO has been out to site to re-apply traps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was still some grease built up on the left side of the fryer. Please clean. There was a spill on the floor underneath the syrup soda shelving area upstairs. Please clean.
  8. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings on the floor upstairs, underneath the syrup container area and floor in the upstairs room with dishes. Please clean up droppings using gloves. Do not sweep or vacuum the area. PCO has been out to site to re-apply traps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff cleaned under and between the deep fryer. There was still some grease built up on the right side of the fryer. Please clean. Ceiling tile area has been cleaned. There was a spill on the floor underneath the syrup soda shelving area upstairs. Please clean.
  9. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings on the floor of the dish pit area, near the standing mixer, upstairs underneath the syrup container area and floor in the upstairs room with dishes. Please clean up droppings using gloves. Do not sweep or vacuum the area. Glue boards are available upstairs. Many traps have been activated. Please ensure your PCO comes out visit to re-activate traps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility really needs to prioritize cleaning. There has been some cleaning completed since the last visit. Overall, keeping up with cleaning is lacking. Photos were taken at time of inspection and will be sent along with inspection report.The following areas need to be cleaned: -Staff have stated that the deep-fryer has not been moved and cleaned underneath for at least 6 months. There was grime, grease and dirt build up on the side, underneath, and back wall area. -Ceiling tiles were black and dust around the vent ceiling cover area. This had not been cleaned in quite some time. -There was a spill on the floor underneath the syrup shelving area upstairs. Please ensure these areas are cleaned to prevent pest harborage and contamination.*A follow up inspection in one weeks' time will be conducted to verify non compliances are*completed.
  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag was used to cover a tray of full in the walk-in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink had an empty roll of paper towel in the dispenser. There was no hand sink at the bar hand washing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were mouse droppings on the floor of the dish pit area, near the standing mixer and upstairs, underneath the syrup container area. Please clean up droppings using gloves. Do not sweep or vacuum the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the following areas: under the server area, middle prep area, and deep drying areas there was grime, grease and dirt build up. The dry storage floor area underneath shelving had an onion and flour spill. There was dust build up around ceiling tiles/ventilation area. There was a spill on floor underneath the syrup shelving area. Please ensure these areas are cleaned to prevent pest harborage and contamination.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff have cleaned under the deep frying and cook line areas. Please clean the following areas: under the server area, and middle prep areas there was grime, grease and dirt build up. Please ensure these areas are cleaned to prevent pest harborage and contamination.
  12. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A copy of the current permit was not posted.Please ensure a copy of the current permit is posted where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved in the kitchen. Under the server area, deep-frying areas and middle prep areas there was grime, grease and dirt build up. Please ensure these areas are cleaned to prevent pest harborage and contamination.
  13. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A copy of the current permit was not posted.Please ensure a copy of the current permit is posted where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under the cookline, handwashing sinks, coolers, freezers, and shelves in the storage area had grime and dirt build up. Please ensure these areas are cleaned to prevent pest harborage and contamination.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats concentration measured 0 ppm in spray bottles within the dish pit area. Staff discarded and prepared new solution. Quats measured 200 ppm after making new.Discussed using Peroxide on non-food surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Men's staff washroom upstairs had no soap in dispenser. Staff added soap to dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A copy of the current permit was not posted.Please ensure a copy of the current permit is posted where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents fans had dust collected on them. Area around the vents also had dust built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under the cookline, dishwasher, standing coolers, freezers, and shelves in the storage area had grime and dirt build up. Please ensure these areas are cleaned to prevent pest harborage and contamination.
  15. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature was measured to be between 48- degree Celsius. This was corrected during the inspection by the operator. Operator replaced the water in the unit. Corrected temperature was 61 degree Celsius.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A copy of the current permit was not posted.Please ensure a copy of the current permit is posted where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents fans had dust collected on them. Area around the vents also had dust built up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas under the dishwasher, standing coolers, freezers, and shelves in the storage area had grime and dirt build up. Please ensure these areas are cleaned to prevent pest harborage and contamination.

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