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Mountain View Roasterie Ltd.

687 South Railway Street SE Medicine Hat AB T1A 2V8 · Food - General

Official record from Alberta →

Inspection summary

Mountain View Roasterie Ltd. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 1, 2026. The most recent inspection, on August 17, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on May 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 8 times across 4 separate inspections, most recently on May 12, 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?

  • 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 5 times across 5 separate inspections, most recently on May 13, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not supplied.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • [The paper towel dispenser at the hand sink is not stocked.]The hand sink is not provided with a waste receptacle.The dispenser has been filled.
  4. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is not stocked.The hand sink is not provided with a waste receptacle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several extraneous items (e.g. a large dirty and unfinished wooden shelving unit) are present in the space.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • [The bar cooler/cupboard space is cluttered and dirty.]The cooler has been cleared of all items, but cleaning is not yet completed.
  5. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is not stocked.The hand sink is not provided with a waste receptacle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several extraneous items (e.g. a large dirty and unfinished wooden shelving unit) are present in the space.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar cooler/cupboard space is cluttered and dirty.
  6. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two-compartment sink is not yet installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not yet secured and installed.
    • 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 step on the bar top near the shipping door is carpeted and dirty.The single step leading to the Roasterie is not finished. Lighting in the space is poor.The small storage space appears dirty and cluttered and does not have an access door; the wall is simply cut open.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar cooler/cupboard space is cluttered and dirty.
  7. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two-compartment sink is not yet installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand sink is not yet secured and installed.
    • 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 step on the bar top near the shipping door is carpeted and dirty.The single step leading to the Roasterie is not finished. Lighting in the space is poor.The small storage space appears dirty and cluttered and does not have an access door; the wall is simply cut open.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar cooler/cupboard space is cluttered and dirty.

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