Maple Fine Cuisine
5530 Jubilee Avenue Drayton Valley AB T7A 1R7 · Food - General
Inspection summary
Maple Fine Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on February 27, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 February 27, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 February 27, 2024. 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.
4 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bags of bulk food product were being stored on the floor. Corrective action: Food items must be stored at least 15 cm (6 in) above the floor, and must be closed during inactivity to protect them from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were replaced as they were initially empty.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. All food surfaces must be cleaned and sanitized before and after use.2. Wiping cloths shall be single use disposable or of some material that can be easily rinsed in water and sanitized in an approved manner.3. Wiping cloths shall be used for food surface wiping purposes ONLY and stored in a sanitizing solution.4. The sanitizing solution shall be a commercial sanitizing product (used as directed) or 5% household bleach.5. Approved sanitizing solutions are as follows: Chlorine (bleach): A solution of not less than 100 - 200 ppm (part per million) chlorine is required. To obtain this concentration, when using 5% household bleach, the approximate dilutions are as follows:a) 1/2 ounce per gallon of water, orb) 1/2 teaspoon per litre of water, orc) 2 ml. per litre of water Quats: A quaternary ammonium compound (quats) having a strength of at least 200 ppm is required. Iodine: An iodine solution containing at least 25 ppm available iodine is required.6. The container for keeping the sanitizing solution and cloths shall be of a distinct color that is labelled and has a minimum capacity of one gallon.7. The sanitizing solution shall be changed as often as necessary to maintain the recommended concentration residual for your sanitizer.8. Chemical test papers are required to measure the concentration of the sanitizing solution
- 23. Is the facility maintained in a clean and sanitary condition?