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Hope Mission Wetaskiwin - Kitchen

Undisclosed Location Wetaskiwin AB · Food - General

Official record from Alberta →

Inspection summary

Hope Mission Wetaskiwin - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on June 17, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 December 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 9, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on December 9, 2024. For example: 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?

  • 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 November 15, 2023. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oxivir was used as surface sanitizer in kitchen area.Please note that Oxivir is not suitable for food contact surfaces.Resource for food grade sanitizers will be provided through an e-mail.Note: Food grade sanitizer is also required for manual sanitization of dishes, if applicable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in the fridge near the reception area with premade peanut butter and jelly sandwiches measured at 5C.Operator adjusted fridge temperature. Please ensure temperatures are regularly monitored and measured under 4C.Temp logs were present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was stocked with soap and paper towel but access was obstructed by items. Operator cleared the space for clear access to the sink.
    • 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?
      • Food Permit was expired. Please ensure valid food permit is posted and easily visible.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Reheating temperature is at 74C. Hot holding temperature is at 60C. Ensure hot meals/foods are reheated to 74C rapidly. Temp logs are taken of refrigeration areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwash sink is available in the kitchen area. Due to food handling occuring this this space, a handwash station requires to be installed in this location. Below could be some options: - A plumbed in handwash sink ie a sink with its own sump pump ( if no plumbing is closeby)- A portable handwash sink is acceptableAn email will be sent to you of some examples.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The laundry, three compartment sink and domestic dishwasher is all within the same "section" of the facility. There is a "move-able" wall that primarily covers the sink area. At this time, during laundry time, please ensure that this moveable wall is kept up covering dish area. Doing laundry during meal times/meal clean up times should be avoided as they are incompatible activities. Soiled laundry can have bacteria/viruses that can be potentially land on clean areas if disturbed. Dirty laundry hampers should also be stored away as much as possible from clean dishpit area.
    • 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?
      • No permit on file. Operator sent in food permit application and it is being processed.
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