Skip to content
Loading map…

Oil Country Taphouse

5012 52 Avenue Drayton Valley AB T7A 1S9 · Food - General

Official record from Alberta →

Inspection summary

Oil Country Taphouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on September 22, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 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 2 separate inspections, most recently on September 22, 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 June 27, 2024. 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 5 times across 5 separate inspections, most recently on September 22, 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 once on September 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in sanitizer solution, which provides a hospitable environment for pathogen growth and may lead to cross-contamination. Corrective action: Cleaning cloths must be stored in a sanitizer solution when not in use, and should be laundered on a daily basis or more frequently if necessary.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shelves in the dry storage area have been lined with parchment paper that has become soiled over time. This greatly increases the risk of cross-contamination. Corrective action: Parchment paper must be removed to reduce cross-contamination risks. The shelves should be left bare or covered with a smooth, durable, and easily cleanable material that is impervious to moisture.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quats sanitizer solution in the dishwasher registered at 150 ppm. Corrective action: Dishwasher must be serviced to ensure that the quats sanitizer solution reaches 200 ppm, so that microbial load is reduced to a safe level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the handles to a standup cooler was broken and repaired with duct tape. This increases the risk of cross-contamination, as duct tape is not a cleanable surface. Corrective action: Please repair or replace the handle to the standup cooler such that the surface is rendered smooth, durable, easily cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was poor in the kitchen. Corrective action: The frequency of cleaning in the kitchen must be increased, and procedures expanded to target hard-to-reach areas and environmental surfaces. A template for creating a written general sanitation plan must be completed, sent to PHI for review, and executed appropriately.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility cleaning has improved. Many areas have been cleaned. There is still some cleaning required under equipment (upstairs portion of the kitchen, threshold to outside door from the kitchen and bar area under counters.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility cleaning has improved. Many areas have been cleaned. There is still some cleaning required under equipment (grill and deep fryer). Equipment castors require cleaning.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning within the facility needs to improve. Cleaning is required along floor edges and under equipment. Venthood filters require cleaning. Handles for coolers and freezers require daily cleaning.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Delfield freezer -18C, Upright cooler 4.1C, GE fridge 3.0C, freezer -18C, small prep cooler 9.1C, Walkin freezer -18C, Walkin cooler 6.2C. Ice was placed in the prep cooler to lower the temperature. High risk foods removed and places in the upright cooler. Please monitor and adjust. temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen dishwasher sanitizer was empty. New bucket replaced and primed. Concentration tested 100ppm and recently washed dishes were rewashed. Iodine glass washer tested satisfactory.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning within the facility needs to improve. Cleaning is required along floor edges and under equipment. Venthood filters require cleaning. Handles for coolers and freezers require daily cleaning.
Own this business? Add a badge to your website