Old Town Restaurant - Kitchen
2007 Mistassiniy Road Wabasca AB T0G 2K0 · Food - General
Inspection summary
Old Town Restaurant - Kitchen has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on April 8, 2026, found no infractions.
6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 5 separate inspections, most recently on March 26, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 3 separate inspections, most recently on July 22, 2024. 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 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 March 26, 2026. 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 6 times across 6 separate inspections, most recently on March 26, 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 4 times across 3 separate inspections, most recently on March 26, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
14 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Various wet wiping cloths were observed to be laying on preparation counters and on one of the cutting boards on the preparation coolers. Public Health Inspector instructed staff to prepare a bucket of bleach sanitizing solution at 100 ppm and to immerse the wiping cloths into the solution. Ensure that cleaning cloths used for wiping are immersed in a sanitizing solution at all times or discarded after use to prevent cross contamination of food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Various boxes of food items were observed to be stored directly on the floor in the walk-in freezer. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and ease of access for cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The preparation cooler in front of the grill was observed to be missing a thermometer. Staff were able to equip the cooler with a functional thermometer during the inspection. Ensure that all refrigeration and freezer units are equipped with a functional thermometer at all times so staff can monitor and verify that safe food temperatures are being maintained (Refrigeration = 4 degrees C or lower, Freezer = -18 degrees C or lower).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A scrubbing/scouring pad was observed in the basin of the hand-washing sink. Staff removed the item when requested during the inspection. Ensure all hand-washing sinks are dedicated to hand washing ONLY and are unobstructed at all times to allow ease of access for staff to perform proper hand hygiene.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The walls behind the two-compartment sink, mechanical dishwasher and preparation table is observed to have a significant buildup of grease, dust, and food splatter. 2. Two white square air vents on the ceiling within the kitchen have significant build-up of grease and dust.3. The ceiling area above the grill is observed to have a build-up of dust.Ensure that the above noted areas are thoroughly cleaned and sanitized to ensure the premises is maintained in a clean state.**THIS IS A REPEAT VIOLATION
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizing solution in a spray bottle in the grill area was tested and measured at a concentration of 10 ppm. Staff made a fresh solution which was tested and measured between 100-200 ppm. **Note: This is a repeat violationSanitizer solutions must be made fresh daily, tested using chemical testing equipment (test strips), and maintained at required concentrations for effective sanitization of food contact surfaces & reusable food equipment when food handling is occurring.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in the back food preparation area was observed to have food equipment inside the basin. Staff removed food equipment from the sink during the inspection. Ensure that designated hand washing sinks are unobstructed and easily accessible so kitchen staff can complete proper hand hygiene processes.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walls behind the two-compartment sink, mechanical dishwasher and preparation table were observed to have a significant buildup of grease and dust. Ensure that the walls are thoroughly cleaned and sanitized to ensure the premises is maintained in a clean state.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Two white square air vents on the ceiling within the kitchen have significant build-up of grease and dust.**Update (December 27, 2024): Vents have not been cleaned and still have significant build-up of grease and dust. Ensure that these areas are cleaned more frequently so the facility is maintained in a clean and sanitary state.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizing solution in a spray bottle in the grill area was tested and measured at a concentration of 10 ppm. Staff made a fresh solution which was tested and measured between 100-200 ppm. Ensure that sanitizer solutions are made fresh daily, tested using testing equipment (test strips), and maintained at required concentrations for effective sanitization of food contact surfaces & reusable food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Two white square air vents on the ceiling within the kitchen have significant build-up of grease and dust. Ensure that these areas are cleaned more frequently so the facility is maintained in a clean and sanitary state.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Weather-stripping on one of the side doors noted to be worn down.Please ensure weather-stripping is repaired or replaced to prevent entry of bugs and pests into kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food debris observed along metal wall backsplash in main grill area. 2. Food grime also observed along the walls in the back kitchen area. 3. Wall surfacing behind storage rack in the back of the kitchen also with food debris. 1-3. Please ensure the following areas are cleaned and sanitized regularly.
- 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?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops stored in flour bulk bins. Scoops were removed at time of inspection.
- 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?
- Weather-stripping on one of the side doors noted to be worn down.Please ensure weather-stripping is repaired or replaced to prevent entry of bugs and pests into kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Food debris observed along metal wall backsplash in main grill area. 2. Food grime also observed along the walls in the back kitchen area. 3. Wall surfacing behind storage rack in the back of the kitchen also with food debris. 1-2. Please ensure the following areas are cleaned and sanitized regularly.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Overflowing waste bins observed. This was corrected during time of visit.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher in the bar area was noted to be in disrepair. The dishwasher uses chemical sanitizer, Chlorine, for the sanitization step. No active chlorine was noted with 0 ppm measured at the time of inspection.Ensure that the dishwasher is maintained in good repair, and that staff regularly monitor the sanitizer concentration. Operator will be using the dishwasher in the kitchen as a temporary solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips to monitor concentration of chemical sanitizer (Chlorine) for dishwashing and surface disinfection were noted to be expired at the time of inspection.Ensure that working monitoring device is available onsite to ensure adequate concentration of sanitizer solutions, and that staff regularly monitor concentration for effective disinfection of dishes, utensils, and other surfaces.Update (November 1, 2023): Test strips have not been purchased.
- 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 gap was noted under the door next to the mechanical dishwasher with no weatherstripping to seal the exit.Ensure that adequate vermin proofing is installed and is in good repair to prevent entry of pests.Update (November 1, 2023): Weatherstripping has not been replaced.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?