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Northern Lites Motor Inn

4808 52 Avenue High Prairie AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Northern Lites Motor Inn has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 29, 2025. The most recent inspection, on September 22, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 once on August 29, 2025. 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 August 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 29, 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 once on August 29, 2025. For example: Do food handlers ensure that food is protected from contamination (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 once on August 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Risk Management Inspection

    0 infractions

  2. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the countertop outside of sanitizer solution.Corrected during inspection:- Cleaning cloths were relocated into sanitizer solution
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rounded metal bowl was observed in use as a dry noodle scoop.Corrected during inspection:- The rounded bowl was removed- Education provided - Bulk scoops and utensils must be composed of an easily cleanable, non-porous, shatter resistant (non-ceramic, non-glass) material and must be equipped with a handle that separates the food contact area from the handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The topping cooler refrigeration unit (salad bar refrigeration unit) compartment temperature was measured to be 26*C and was not in working order at the time of inspection- Dressing labeled "refrigerate after opening" was observed in the refrigeration units main compartment.- Wrapped cheese product was observed in the refrigeration units top compartment- Bacon was observed in the refrigeration units top compartmentCorrected during inspection:- The dressing and cheese product were relocated to another refrigeration unit- The bacon was discardedCorrection:- Repair or replace the kitchen area topping cooler
    • 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?
      • A single cockroach was observed in a proactive pest control trap in the bar area. - Operator reported that an adjacent property had recently undergone a pest treatmentCorrection:- Consult with a pest control specialist to assess the potential risk
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were observed to require cleaning:- Drop ceiling ventilation unit beside the commercial ventilation unit was observed with an accumulation of dust overtop of a food preparation table.- The front prep area coffee pot dispenser was observed with coffee grounds caked to the top of the unitCorrection:- Clean the drop ceiling ventilation unit area in a manner that removes accumulated dust and debris- Clean and sanitize the area around the front area coffee pot dispenser

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