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Heritage Inn Taber - Seasons Cafe

4830 46 Avenue Taber AB T1G 2A4 · Food - General

Official record from Alberta →

Inspection summary

Heritage Inn Taber - Seasons Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on September 25, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on July 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 13, 2024. 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 once on September 25, 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning required throughout the facility along floor edges, thresholds and under equipment.Light switches and Handles for cooler and freezers require cleaning. High touch areas require cleaning.The carpet in the dining area has buildup of grease and grime and should be thoroughly cleaned. Paint flaking from ceiling tiles and other areas of the ceiling requires repair.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth in use on the line was found to be stored outside of a sanitizer bucket intended for use. Ensure that sanitizing cloths are kept in sanitizer buckets when not in use and during longer term storage between service and preparation.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The produce cooler was found to have an average ambient temperature of 15C as verified using an infrared thermometer and the available display thermometer inside the unit. The Head Chef noted that there is currently an issue with the locking mechanism on the door and a service request has been submitted for the inhouse handyman to have it repaired, along with a general service request sent to AirTech. The sous chef noted that both evening and day staff are required to verify that the door is fully closed, and that the unit warms up rapidly if kept open for even a short period of time. The ambient temperature was verified to be less than 4C at the beginning of the Head Chef's shift earlier in the morning.The kitchen staff were advised to relocate all perishable food items to a separate cooler while the unit is awaiting repaired. The GM has instead taken the cooler offline and all product has been relocated to the other coolers and fridges. Sous chef to ensure that a temperature monitor record is in place for the produce cooler moving forward, GM advised that proactive monitoring will take place for the next two weeks for any suspected food borne illness calls that may be reported during this timeframe.

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