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Manawan Farms

25232 Township Road 564 Sturgeon County AB T8R 2H3 · Food - General

Official record from Alberta →

Inspection summary

Manawan Farms has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 5, 2025. The most recent inspection, on July 2, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 2 separate inspections, most recently on July 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 7 times across 3 separate inspections, most recently on May 6, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 July 4, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 February 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An electrical plate cover was missing. Please install the missing plate cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both chest freezers need resurfacing.Please resurface both chest freezers.
  3. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment dishwashing sink was noted and were not plumbed in. Three compartment sink is required for dishwashing purposes. Please install three compartment dishwashing plumbed in sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator indicated that they would be using chlorine (bleach) solution as a sanitizer. Test strips were not observed. Please acquire chlorine test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot running water was not observed. Please ensure that hot running water is present in the facility.
    • 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?
      • The facility moved location and is currently does not have a food handling permit. The operator indicated that they are not currently selling to public. All their inventory is for personal use only. Please note that all this inventory must not be sold to public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The concrete floor in the smoker room and receiving area was not sealed. Please seal the floor. 2. All finishes (walls, floor and ceiling) were made of bare plywood in the upstairs storage area. Please ensure all finishes are made of smooth, easy-to-clean and moisture resistant state.3. A self-closing mechanism was not observed at the washroom door. Please install a self-closing mechanism to washroom door.4. The floor in the production area was missing transition strips throughout.Please install missing transition strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitizing is required throughout the facility. Buildup in black color was noted on all equipment and cutting areas. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create a written cleaning procedure.
  4. Demand Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment dishwashing sink was noted and were not plumbed in. Three compartment sink is required for dishwashing purposes. Please install three compartment dishwashing plumbed in sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator indicated that they would be using chlorine (bleach) solution as a sanitizer. Test strips were not observed. Please acquire chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A hand washing sink is not present in sausage making area. Please install a plumbed in hand washing sink.2. A hand soap dispenser and paper towel dispenser were not observed. Please install a soap and paper towel dispenser by all hand washing sinks (in the kitchen area and washroom).
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot and cold running water was not observed at the dishwashing sinks. Please connect dishwashing sinks to water and sewer.
    • 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?
      • The facility moved location and is currently does not have a food handling permit. The operator indicated that they are not currently selling to public. All their inventory is for personal use only. Please note that all this inventory must not be sold to public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The concrete floor in the smoker room and receiving area was not sealed. Please seal the floor. 2. All finishes (walls, floor and ceiling) were made of bare plywood in the upstairs storage area. Please ensure all finishes are made of smooth, easy-to-clean and moisture resistant state.3. A self-closing mechanism was not observed at the washroom door. Please install a self-closing mechanism to washroom door.4. The floor in the production area was missing transition strips throughout.Please install missing transition strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and sanitizing is required throughout the facility. Buildup in black color was noted on all equipment and cutting areas. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.Please create a written cleaning procedure.

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