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Nova Inn

1201 2 Street NE Manning AB T0H 2M0 · Food - General

Official record from Alberta →

Inspection summary

Nova Inn has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on April 11, 2025, found no infractions.

2 of 3 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 on February 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 6, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times on February 6, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several higher risk food items coming off the breakfast bar were measured to be above 15C. These items were discarded by the operator. The sandwich prep cooler on the cook line was over 11C. All items, other than the pickles, were discarded by the operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food put out for the breakfast bar in the morning is placed on ice, but there is no temperature monitoring occurring. Food coming in from the breakfast bar was measured to be above 15C at 11am. Proper temperature monitoring can ensure food is held at safe temperatures (4C). Any open access food (french toast etc) must be discarded if not consumed during the breakfast hours. All foods above acceptable temperatures were discarded during inspection. Ensure staff are monitoring the breakfast bar and discarding products as required.A roast beef section was noted to be thawing on the counter. Thawing of higher risk foods must occur in a cooler, under running cool water, in a microwave or as part of the cooking process. The meat was move to a cooler at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler on the cook line was above 11C. All food within, other than pickles, were discarded. Discontinue the use of this cooler until it can maintain 4C at the top. You may use ice in bins to keep prepped items cool during the rush but temperatures must be monitored closely.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass washer is not supplying sanitizer. Glasses must be washed in the kitchen dishwasher until the unit is repaired so that it is supplying sanitizer in the rinse cycle.
    • 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 piping at the top of the dishwasher is leaking water behind the dishwasher. This must be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The meat slicer had dried food debris on it. The slicer must be cleaned and sanitized. Ensure staff know the proper procedures for cleaning and sanitizing the slicer.Cleaning records were fairly consistent until the last half of January. Ensure staff are consistent in recording sanitation efforts.
  3. Monitoring Inspection

    0 infractions

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