Skip to content
Loading map…

New Horizon Restaurant & Lounge

4919 49 Street Stettler AB T0C 2L2 · Food - General

Official record from Alberta →

Inspection summary

New Horizon Restaurant & Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on June 19, 2026, recorded 1 infraction.

2 of 4 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 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 2 times across 2 separate inspections, most recently on June 19, 2026. 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 1, 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 3 times on October 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?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer spray bottle concentration was too high at the time of the inspection (bleached out the test strip). Please ensure the sanitizer concentration is maintained at 100ppm (up to 200ppm is acceptable for sanitizing equipment/surfaces in-place). Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water and use test strips regularly to verify concentrations.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please ensure the prep cooler next to the microwave is monitored as it was measuring above 4C at the time of the inspection. Please transfer all high-risk foods to the adjacent prep cooler if needed, and ensure the unit is adjusted/repaired as needed to maintain below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial chemical dishwasher was tested at 50ppm chlorine after running a cycle. Please ensure the unit is primed so that the sanitizer concentration reaches 100ppm chlorine. Please ensure the concentration is tested and verified daily with test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a mat placed underneath the 2-compartment sink made of absorbent material. Please ensure the mat is removed. Please ensure all flooring/floor covers are smooth, durable, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Part of the counter was in disrepair at the hand sink. Please ensure the counter is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure the dry storage units with the glass doors are given a deep clean. Please also ensure duct tape on the chest freezer is removed (duct tape is not cleanable).
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website