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Mitch's Family Restaurant

102 - 4341 50 Street Drayton Valley AB T7A 1M4 · Food - General

Official record from Alberta →

Inspection summary

Mitch's Family Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on July 28, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on January 13, 2026. 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?

  • 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 October 20, 2025. 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 October 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on October 20, 2025. 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

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • PREVIOSULY - The bottom weatherstripping on an exterior door has warped, creating a small gap that can permit entry to pests. Corrective action: Repair or replace the weatherstripping on this door for vermin proofing.Jan 13, 2026 - PHI missed this from the previous report.If this has been repaired, please take a photo and email it to your PHI.Otherwise, it will still need to be repaired, if it hasn't been already.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Concentration of the quats solution in sanitizer bucket only measured at 100 ppm. Corrective action: Ensure that your quats sanitizer solutions are maintained at a concentration of 200 ppm. You may have to change the sanitizer solutions more frequently to maintain an adequate concentration.2. There are too many sanitizing cloths being placed in the sanitizer buckets, and therefore not all of the cloths are being fully immersed in sanitizer solution when not in use. As a result, the cloths that are not being adequately sanitized can create cross-contamination during subsequent use.Corrective action: Please ensure that there are an appropriate number of cloths in each sanitizer bucket to permit full immersion in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Margarine (which required refrigeration according to the product label) was sitting at room temperature in the food preparation area. Tubs of margarine were moved into the walk-in cooler during the inspection.
    • 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?
      • The bottom weatherstripping on an exterior door has warped, creating a small gap that can permit entry to pests. Corrective action: Repair or replace the weatherstripping on this door for vermin proofing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The removable cover for the blade and sharpening stone on the meat saw contained food debris. This poses a risk of contaminating fresh product during subsequent use.Corrective action: The meat saw and removable cover need to be regularly sanitized as part of your routine cleaning schedule.2. The latch on the small walk-in cooler is loose, which could potentially compromise the efficiency of the cooler and its ability to maintain appropriate temperatures. Corrective action: Please tighten the latch on the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease was observed to be building up on the exhaust hood filters and pooling on the floor behind cooking equipment. Additionally, food remnants were found behind the cooking equipment amongst the grease buildup.Corrective action: Exhaust hood filters and the surrounding area should be cleaned once per week, as part of your routine cleaning schedule.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the back room walk-in freezer, there is a large build up of ice coming from the freezer's condensor unit.Operator has contacted the refrigeration company and they are waiting for repairs to be made.Otherwise this freezer was operating at -18 C.Clean up the ice once the repair is completed.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some opened wing sauces left out at room temperature, but are labelled as "Refrigerate After Opening".Operator placed these identified sauces into the nearby Pepsi cooler on the cooking line and informed the other cooks to be aware of this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Need to clean the shelf area directly under the grill and char broiler, as there is a considerable accumulation of food debris and grease here.
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