Husky Ponoka - Food Store
5702 Highway 2A Ponoka AB T4J 1M1 · Food - General
Inspection summary
Husky Ponoka - Food Store has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on February 26, 2026, found no infractions.
3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 6 times across 5 separate inspections, most recently on August 20, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on August 2, 2024. 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?
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 once on August 2, 2024. For example:
Do food handlers ensure that food is protected from contamination (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 once on December 12, 2023. 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.
9 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer solution stored in the open sanitizer bucket was measured to be approximately 10 ppm in strength at the time.The concentration of the sanitizer was increased to 200 ppm while onsite.Ensure that chlorine sanitizer solutions are routinely made and are tested to be between 100-200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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)?
- Current: The high-temperature dishwasher has not been repaired and remains unable to reach adequate temperature for proper sanitization of food equipment. In order to meet compliance, the high temperature dishwasher must either be repaired to meet adequate sanitization temperatures or removed from the kitchen space. Previous: The mechanical high-temperature dishwasher is currently not reaching the required temperature needed to properly sanitize utensils and equipment. Upon using a max holding thermometer to measure the temperature at dish level, it was observed to be 42.3 degrees Celsius. To address this issue, please ensure the dishwasher is promptly repaired to meet a final rinse cycle of 10 seconds with a temperature of 82 degrees Celsius at the manifold. Additionally, it should maintain a temperature of over 71 degrees Celsius at dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The concentration of the sanitizing solution (e.g. chlorine) is below 100 ppm. The operator was notified, and the solution was remade to 100ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The mechanical high-temperature dishwasher is currently not reaching the required temperature needed to properly sanitize utensils and equipment. Upon using a max holding thermometer to measure the temperature at dish level, it was observed to be 42.3 degrees Celsius. To address this issue, please ensure the dishwasher is promptly repaired to meet a final rinse cycle of 10 seconds with a temperature of 82 degrees Celsius at the manifold. Additionally, it should maintain a temperature of over 71 degrees Celsius at dish level.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was kept above cooked meat in the refrigerator. Upon request operator rearranged them. Please ensure that raw meat is always separated from cooked meat. Also, it should not be kept above cooked meat.
- 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?
- i) Pest control record was not available. Please ensured that you are keeping the monthly pest control record. Please email to me an updated record.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- Facility uses a 2-compartment sink and a mechanical dishwasher. Operator mentioned that the mechanical dishwasher is not meeting required temperature and is currently performing manual dishwashing with chlorine sanitization of dishes and equipment's. Operator did not have chlorine strips to test the concentration of chlorine solution. Informed operator that manual dishwashing can be performed as a temporary solution, and he also needs a non-corrodible container of sufficient size to effectively perform manual dishwashing. He will need buy a chlorine test strip as well. The operator should test the temperatures of the water and the sanitizer concentrationfrequently to ensure that effective sanitizing is occurring.Operator need time to fix or replace dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility uses a 2-compartment sink and a mechanical dishwasher. Operator mentioned that the mechanical dishwasher is not meeting required temperature and is currently performing manual dishwashing with chlorine sanitization of dishes and equipment's. Operator did not have chlorine strips to test the concentration of chlorine solution. Informed operator that manual dishwashing can be performed as a temporary solution, and he also needs a non-corrodible container of sufficient size to effectively perform manual dishwashing. He will need buy a chlorine test strip as well. The operator should test the temperatures of the water and the sanitizer concentrationfrequently to ensure that effective sanitizing is occurring.Operator need time to fix or replace dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed mold-like debris on the right end wall in walk-in cooler. Informed operator that clean and sanitize area with soap and water, then sanitize with chlorine solution.Surfaces in a food establishment should be kept in a clean and sanitary manner.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?