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Mountainview Family Restaurant

1701 Pine Plaza Grande Cache AB T0E 0Y0 · Food - General

Official record from Alberta →

Inspection summary

Mountainview Family Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on August 20, 2026, recorded 1 infraction.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on April 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 31, 2026. 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 9 times across 6 separate inspections, most recently on August 20, 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?

  • 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 5 times across 5 separate inspections, most recently on April 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 20, 2023. For example: 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?

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.

13 inspections

  1. Monitoring 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?
      • The hand sink located in the server area is out of order. - The operator reported a plumbing issue beneath the sink and stated that repairs are being planned and are in progress.
  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?
      • The hand sink located in the restaurant next to coffee machines is out of order. - The operator reported a plumbing issue beneath the sink and stated that repairs are being planned and are in progress.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration in the glasswasher was measured at less than 50 ppm chlorine.- Advised the operator to wash and sanitize glassware in the main dishwasher, which is operating properly, until the glasswasher is investigated and is confirmed to maintain 100 ppm chlorine.- Chlorine test strips must be provided to allow staff to routinely verify sanitizer concentration.April 22: 0 ppm chlorine was measure in the glasswasher. The operator reported the glasswasher had been fixed after the previous inspection. - Advised the operator to wash and sanitize glassware in the dishwasher until the glassware is confirmed to operate properly and maintain 100 ppm chlorine.
    • 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 hand sink located in the restaurant next to coffee machines is out of order. - The operator reported a plumbing issue beneath the sink and stated that repairs are being planned and are in progress.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A couple of plastic cutlery containers are in disrepair in the kitchen.- Please replace.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed five individual dairy creamers labeled "keep refrigerated" stored on a counter in the lounge at 21 °C, without temperature control.- Advised the operator to discard the creamers during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer concentration in the glasswasher was measured at less than 50 ppm chlorine.- Advised the operator to wash and sanitize glassware in the main dishwasher, which is operating properly, until the glasswasher is investigated and is confirmed to maintain 100 ppm chlorine.- Chlorine test strips must be provided to allow staff to routinely verify sanitizer concentration.
    • 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 hand sink located in the restaurant next to coffee machines is out of order. - The operator reported a plumbing issue beneath the sink and stated that repairs are being planned and are in progress.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A couple of plastic cutlery containers are in disrepair in the kitchen.- Please replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed scale build up on the exterior of the ice machine. The hand sink tap was not clean.- Please keep the ice machine and the sink cleaned.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed wet, used cleaning cloths left on a countertop. - Advised facility staff to store cleaning cloths in sanitizing solution between uses. Corrected during inspection.- Cleaning cloths must be stored in sanitizing solution between uses to prevent the growth of bacteria on cleaning cloths and reduce the risk of cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed approximately 40 individual whipped butter toppings labeled "Keep Refrigerated" stored without temperature control in the food preparation area of the kitchen and in the bar area of the meeting room.- Facility staff discarded the toppings during the inspection as advised by the Public Health Inspector.- Please ensure toppings labeled "Keep Refrigerated" are kept at 4C or less in a cooler.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical glasswasher is out of order in the bar area. - Glassware is washed/sanitized in the mechanical dishwasher. - Operator advised a work order has been placed with a service provider.May 27: Operator advised the glasswasher was fixed. - but 0 ppm iodine was detected in the glasswasher at the time of inspection. Observed that the iodine bucket connected to the glasswasher was empty. - A bucket of new iodine was provided, but no sanitizer was dispensed into the glasswasher (ran the glasswasher 3 times). - Operator was to call maintenance staff to investigate the glasswasher. - Advised the operator to wash/sanitize glassware in the dishwasher until the glassware is serviced, and to wash/sanitize all glassware again that were previously washed in the glassware.
  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical glasswasher is out of order in the bar area. - Glassware is washed/sanitized in the mechanical dishwasher. - Operator advised a work order has been placed with a service provider.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a dirty spoon stored in contact with cleaned spoons under the preparation counter in the kitchen. Kitchen staff took all spoons away for washing at the time of inspection.Please store dirty and clean utensils separately.
  12. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concern is still pending:- Paint peeling off noted on some of the air vents in the kitchen.Please address as discussed during the previous monitoring inspection.Nov 2: Paiting in progress.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lady's washroom by the ATM machines was observed to be out of order. Please repair the washroom and ensure it is maintained in working order.
  13. Monitoring Inspection

    3 infractions

    • 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?
      • Observed an expired permit posted in the facility. Please post a valid permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concern is still pending:- Paint peeling off noted on some of the air vents in the kitchen.Please address as discussed during the previous monitoring inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lady's washroom by the ATM machines was observed to be out of order. Please repair the washroom and ensure it is maintained in working order.

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