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Nova Inn

8010 100 Avenue Peace River AB T8S 1M5 · Food - General

Official record from Alberta →

Inspection summary

Nova Inn has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on January 29, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on January 29, 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 once on November 7, 2023. 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 across 2 separate inspections, most recently on January 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on November 7, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 January 29, 2026. 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.

3 inspections

  1. Monitoring 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)?
      • Mechanical dishwasher sanitizer concentration was too low.Ensure chlorine sanitizer is at 100 ppm.January 29, 2026 - No measurable sanitizer available in the mechanical dishwasher. All dishes and utensils must be manually washed and sanitized until this is corrected.
    • 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?
      • The permit posted expired September 30, 2025. The current year permit must be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation procedures and records available for review. Written sanitation procedures and records must be started and available for review.
  2. Monitoring 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)?
      • Mechanical dishwasher sanitizer concentration was too low.Ensure chlorine sanitizer is at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired.New sanitizer test strips must be obtained.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Small cooler on the table in the breakfast area is not stable and could fall over. Ensure the cooler is secured so it cannot tip over.
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cream cheese, margarine and 10% creamers are left out at room temperature from the start of breakfast service at 5:00 AM to end of service at 10:00 AM according to staff. These items must be kept refrigerated or discarded after 2 hours at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher sanitizer concentration was too low.Ensure chlorine sanitizer is at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips expired in December 2022. New sanitizer test strips must be obtained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser and paper towel dispenser for hand washing are empty. No handwash soap available in the men's washroom.Soap and paper towels must be available for hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no record that an employee in care and control of the kitchen has approved food safety training. Someone in care and control of the kitchen must have approved food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning and sanitizing procedures or records were available for review. Written cleaning and sanitation procedures and records must be developed and implemented.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dirt and debris on the dishwasher. Dishwasher must be cleaned.

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