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Mountain View Restaurant

5127 49 Street Innisfail AB T4G 1L9 · Food - General

Official record from Alberta →

Inspection summary

Mountain View Restaurant has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on August 10, 2026, recorded 1 infraction.

2 of 15 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 7 separate inspections, most recently on August 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on July 22, 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 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 4 times across 2 separate inspections, most recently on July 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on August 1, 2025. 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?

  • 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 8 times across 6 separate inspections, most recently on July 22, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

15 inspections

  1. Monitoring 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)?
      • Sanitizer concentration was not testable with chlorine test strips – 0 ppm chlorine.The issue was addressed by changing to a new solution of sanitizer and priming the sanitizer pump.Please ensure checks are done daily with chlorine test strips to verify that the concentration is correct.A copy of a log sheet will be sent via email along with this inspection report for your use. Please print and use to document sanitizer strength checks daily.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood is due for service in June 2025.Please ensure that the ventilation hood is regularly serviced as required.
  3. Risk Management Inspection

    3 infractions

    • 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?
      • Ants were observed to be entering the facility from the back exit door of the kitchen. A gap was observed between the door and the door post on the left side.Please install/replace weatherstripping on all sides to ensure the door is vermin proof._The operator has employed the services of a licensed pest operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood is due for service in June 2025.Please ensure that the ventilation hood is regularly serviced as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was visibly dirty with food debris in the bottom of the food plate. Staff indicated that the slicer was cleaned after use. Please ensure that the meat slicer is taken apart and all the removable components are washed, rinsed, and sanitized. Please ensure that the parts that cannot be removed are adequately cleaned, rid of soil and food debris, and sanitized with an approved sanitizer at an appropriate concentration.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Soiled cleaning cloths were observed sitting on countertops.2. Staff were not cleaning food surfaces with a sanitizing solution.3. Bar area was using a cleaning solution for tables and bar surfaces, but not a sanitizer solution.Please ensure that food prep areas and surfaces are being sanitized with an approved sanitizing solution at appropriate concentrations and that cloths are stored in a bucket of sanitizing solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of cooked rice was observed in the walk-in cooler with a spoon in the bowl in which the handle was touching the food. Please ensure that handles of scoops and utensils are stored in a manner that they do not come in contact with food under storage.The staff removed the spoon during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A pack of raw eggs were being stored at room temperature, measured to be 25C with an infrared thermometer. Staff indicated that the eggs were taken out in the morning and were being used for breakfast and lunch service over 2 hours ago.2. Cooked vegetables were stored at room temperature in the kitchen. Please ensure that raw eggs are stored at temperatures of 7C or below, and that high risk food items are stored at 4C or below / 60 C or above. The eggs and vegetables stored at room temperature were discarded by staff during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top inserts of the prep cooler were observed to be holding food in at 11.5C with a probe thermometer. Please have the prep cooler adjusted/repaired to ensure that it maintains temperatures of 4C or below.Staff discarded food items that were being stored in the top inserts. Food storage at the bottom compartment of the prep cooler was permitted by the PHI as it was recorded holding food at 1.1C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not supplied with paper towel at the time of the inspection.Please ensure the hand sink is supplied with all articles required for proper hand washing at all times,
    • 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?
      • Ants were observed to be entering the facility from the back exit door of the kitchen. A gap was observed between the door and the door post on the left side.Please install/replace weatherstripping on all sides to ensure the door is vermin proof.
    • 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?
      • Food handling permit in the dining area was observed to be expired.Please ensure that a valid food handling permit is posted in area visible to the public at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation hood is due for service in June 2025.Please ensure that the ventilation hood is regularly serviced as required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large chip with exposed raw wood was observed on the countertop by the coffee maker.Please have the surface repaired to ensure it is smooth, non-absorbent, and easy-to-clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirt and debris were observed building up in the top compartment of the ice machine.Please ensure all compartments of the ice machine are adequately cleaned.2. The wooden knife block had a buildup of food debris and dirt.Please ensure that food equipment is adequately and appropriately being cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer was visibly dirty with food debris in the bottom of the food plate. Staff indicated that the slicer was cleaned after use. Please ensure that the meat slicer is taken apart and all the removable components are washed, rinsed, and sanitized. Please ensure that the parts that cannot be removed are adequately cleaned, rid of soil and food debris, and sanitized with an approved sanitizer at an appropriate concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris was noted to be collecting underneath and between food equipment in the cookline, underneath shelves and in several hard-to-reach areas. 2. Dust and grease buildup was observed on the counter surface of the expo window holding takeout containers.Please ensure that the indicated areas are cleaned and sanitary.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hand sink is located directly adjacent to a food prep table in the kitchen. **Please install a splash guard on the hand sink or move the prep table to a minimum separation distance of 18 inches or discontinue the use of that area for food preparation and storage of food/utensils.***The operator has obtained an adequate splash guard but is yet to be installed.
  7. Risk Management Inspection

    2 infractions

    • 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?
      • There was a gap observed below the back exit door. **Please install weatherstripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hand sink is located directly adjacent to a food prep table in the kitchen. **Please install a splash on the hand sink or move the prep table to a minimum separation distance of 18 inches or discontinue the use of that area for food preparation and storage of food/utensils.
  8. Monitoring Inspection

    5 infractions

    • 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?
      • There was a gap observed below the back exit door. **Please install weatherstripping to prevent the entry of pests.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The hand sink is located directly adjacent to a food prep table in the kitchen. **Please install a splash on the hand sink or move the prep table to a minimum separation distance of 18 inches or discontinue the use of that area for food preparation and storage of food/utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was observed on the top grate of the dough machine.**Please have all areas of the dough machine cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives were stored in gap the between the prep table and prep cooler. **Please discontinue the storage of these utensils in this manner as the area is not readily accessible for cleaning and sanitization purposes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ice buildup was observed in the walk-in freezer. The buildup was observed to be directly on the food boxes. No food contamination was observed as the food items in the boxes were sealed in a plastic bag.-The kitchen staff mentioned the condensation occurs due to the routine defrost cycle of the freezer.**Please have the freezer defrosted and cleaned and increase the frequency of this activity to prevent further accumulation of ice.
  9. Risk Management 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?
      • The fume canopy was due for maintenance as of July 2024.**Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The body of the ice machine requires cleaning.
  10. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The inserts at the top of the prep cooler measured at 7 degrees C.**Please adjust/repair the cooler to ensure it maintains adequate temperatures of 4 degreeC or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pack of raw meat was observed to be thawing on the counter at room temperature. The operator indicated that it had been set out to thaw about 1 hour prior. Internal temperature reading was -5 degrees C using a probe thermometer.**Ensure food items are thawed either in the cooler or under cold running water.-The operator placed the item under cold running water during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplied with sanitizer at the time of the inspection. The container was found to be empty.**Ensure the dishwasher is supplied with chemicals needed for proper dishwashing at all times.-The operator supplied the equipment with sanitizer during the inspection and was dispensing chlorine at 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The fume canopy was due for maintenance as of July 2024.**Please have the canopy serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The body of the ice machine requires cleaning.
  11. Risk Management Inspection

    0 infractions

  12. 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)?
      • 1. There was a three-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The sanitizer line had a hole in it. Repair the sanitizer line and ensure sanitizer is being pumped to reach the required 100ppm of sanitizer.
  13. 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)?
      • 1. There was a two-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The sanitizer line had a hole in it. Repair the sanitizer line and ensure sanitizer is being pumped to reach the required 100ppm of sanitizer.
  14. 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)?
      • 1. There was a two-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The sanitizer line had a hole in it. Repair the sanitizer line and ensure sanitizer is being pumped to reach the required 100ppm of sanitizer.
  15. 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)?
      • 1. There was a two-compartment sink and chemical sanitizing dishwasher. The sanitizer was measured at 0ppm. The sanitizer line had a hole in it. Repair the sanitizer line and ensure sanitizer is being pumped to reach the required 100ppm of sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice scoop was observed to be stored loose on top of the ice machine.

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