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Momma B's Second Helping

1201 Main Street SE Slave Lake AB T0G 2A3 · Food - General

Official record from Alberta →

Inspection summary

Momma B's Second Helping has been inspected 10 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on June 3, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Chemicals and toxic substances.

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 5 times across 5 separate inspections, most recently on June 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on January 20, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6, 2025. 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 2 times across 2 separate inspections, most recently on June 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A chlorine sanitizer solution spray bottle in the kitchen was tested and verified at a concentration of 50 PPM. Operator was able to prepare a sanitizer solution at 100 PPM during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (100 PPM Chlorine) for effective sanitization of food contact surfaces and equipment.2. A wet cleaning cloth was left on a food preparation table. Operator removed cleaning cloth from the table during the inspection. Public Health Inspector provided education to kitchen staff on proper use of wiping cloths. Ensure that cloths used for wiping food contact surfaces are kept in a sanitizing solution when not in use OR single use and discarded immediately after use. Wiping cloths shall be stored in a place and manner that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bulk box of eggs was stored on the floor in the walk in cooler. Operator was able to move them onto a storage shelf in the cooler during the inspection.Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks or pallets to prevent contamination of food items and ease of access for cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A cracked egg was observed in an egg tray in the walk-in cooler. Operator discarded egg into the garbage during the inspection upon request. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A can of black-eyed peas in the dry storage room was observed to have two dents at the seam of the bottom of the can. The can was discarded into the garbage during the inspection. Ensure that canned food items are free of damage including, but not limited to: severe dents, bulging or seam defects.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chlorine test strips. Operator indicated that they currently have them on order from their supplier, and should be arriving within the next two weeks. Public Health Inspector left some chlorine test strips with the operator during the inspection.Please send pictures of test strips to Public Health Inspector once they arrive to the facility.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles within the kitchen were observed without a label. Operator labeled the bottles with a permanent marker during the inspection. Ensure that all bottles/containers used to store chemicals are labeled to identify their contents and prevent accidental misuse.
    • 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?
      • Pest control records were not readily available for verification by PHI. Operator indicated that Orkin Pest Control comes in monthly to service the kitchen and the building that the kitchen is located in. Please send a copy of the most recent pest control records to PHI for review and verification.**Note: No evidence of pest activity was observed during the inspection.
  7. 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)?
      • The final rinse temperature gauge on the high temperature mechanical dishwasher was unable to reach the required minimum temperature of 82 Degrees C. Sanitizing temperature at plate level was measured at 67 degrees C using PHI's thermometer indicating unsatisfactory sanitization. A temperature of 71 degrees C or greater at plate level indicates satisfactory sanitization. As a temporary measure, staff can use the dishwasher to wash dishes however, PHI advised that a sanitization step must be done in the 2-compartment sink (manual method) to properly sanitize them. **Update (March 24, 2025): Operator confirmed that a new high temperature dishwasher has been ordered by the building owner and will be arriving in April 2025 and provided PHI with a copy of the new dishwasher model and specifications during the re-inspection. Operator verbally stated they would notify PHI when the new dishwasher arrives.**Update (May 13, 2025): New dishwasher still has not been installed due to delays caused by extenuating circumstances. The building owner is still in progress of obtaining a new dishwasher. Operator and kitchen staff are continuing to utilize the old dishwasher by monitoring the final sanitization temperature and completing a sanitization step (immersion in bleach solution) in the two-compartment sink for reusable kitchen cooking equipment after they are washed in the dishwasher. Kitchen is only providing single use disposable customer utensils in lieu of installation of the new dishwasher.Long-term measure: The dishwasher must be serviced/maintained or replaced to ensure it is maintained in good working condition for effective sanitization of reusable kitchen utensils & equipment.
  8. 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)?
      • The final rinse temperature gauge on the high temperature mechanical dishwasher was unable to reach the required minimum temperature of 82 Degrees C. Sanitizing temperature at plate level was measured at 67 degrees C using PHI's thermometer indicating unsatisfactory sanitization. A temperature of 71 degrees C or greater at plate level indicates satisfactory sanitization. As a temporary measure, staff can use the dishwasher to wash dishes however, PHI advised that a sanitization step must be done in the 2-compartment sink (manual method) to properly sanitize them. The dishwasher must be serviced/maintained or replaced to ensure it is maintained in good working condition for effective sanitization of reusable kitchen utensils & equipment.**Update (March 24, 2025): Operator confirmed that a new high temperature dishwasher has been ordered by the building owner and will be arriving in April 2025 and provided PHI with a copy of the new dishwasher model and specifications during the re-inspection. Operator verbally stated they would notify PHI when the new dishwasher arrives.
  9. 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)?
      • The final rinse temperature gauge on the high temperature mechanical dishwasher was unable to reach the required minimum temperature of 82 Degrees C. Sanitizing temperature at plate level was measured at 67 degrees C using PHI's thermometer indicating unsatisfactory sanitization. A temperature of 71 degrees C or greater at plate level indicates satisfactory sanitization. As a temporary measure, staff can use the dishwasher to wash dishes however, PHI advised that a sanitization step must be done in the 2-compartment sink (manual method) to properly sanitize them. The dishwasher must be serviced/maintained or replaced to ensure it is maintained in good working condition for effective sanitization of reusable kitchen utensils & equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Various plastic spatulas were observed to be in disrepair. The spatulas were discarded during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition for proper cleaning and sanitization.
  10. Initial Inspection

    0 infractions

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