One Sweet Mom's Restaurant
110 Centre Street Vulcan AB T0L 2B0 · Food - General
Inspection summary
One Sweet Mom's Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 1, 2025. The most recent inspection, on March 13, 2026, found no infractions.
2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 4 times across 3 separate inspections, most recently on February 25, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 separate inspections, most recently on April 21, 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?
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 February 25, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food grade sanitizer solution observed onsite. - The operator acquired a bottle of bleach during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low-temp chlorine mechanical dishwasher measured at 0 ppm during inspection.**Please repairNote: operator was instructed to sanitize all the dishes in 100 ppm chlorine sanitizer solution for 2 minutes after washing and rinsing in the dishwasher until the repairs are made.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels at the hand sink were not placed in the dispenser/holder. - The operator placed the paper towel in the holder during the inspection. **Ensure paper towel is placed in the dispenser/holder at all times to prevent from cross contamination.
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 4/21. 2) Corrected. 3) Outstanding4) Corrected. 4/16. 1) Corrected. 2) Outstanding3) Outstanding4) Outstanding 4/1. 1) Several of the tiles around the flat top grill were cracked. Replace cracked tiles in this area.2) The baseboard and tiles around the corner by the handwashing sink were in disrepair.3) There was carpet placed around the sink and glasswasher behind the bar. Remove this carpet or replace with rubber kitchen mats. 4) The shelving in the walk-in cooler behind the bar needs to be painted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 4/16. Outstanding. 4/1. There were no bleach test strips. Obtain test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 4/16. 1) Corrected. 2) Outstanding3) Outstanding4) Outstanding 4/1. 1) Several of the tiles around the flat top grill were cracked. Replace cracked tiles in this area.2) The baseboard and tiles around the corner by the handwashing sink were in disrepair.3) There was carpet placed around the sink and glasswasher behind the bar. Remove this carpet or replace with rubber kitchen mats. 4) The shelving in the walk-in cooler behind the bar needs to be painted.
- 23. Is the facility maintained in a clean and sanitary condition?
- 4/16. Outstanding. 4/1. Cleaning schedule required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 4/1. There were no bleach test strips. Obtain test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 4/1. 1) Several of the tiles around the flat top grill were cracked. Replace cracked tiles in this area.2) The baseboard and tiles around the corner by the handwashing sink were in disrepair.3) There was carpet placed around the sink and glasswasher behind the bar. Remove this carpet or replace with rubber kitchen mats. 4) The shelving in the walk-in cooler behind the bar needs to be painted.
- 23. Is the facility maintained in a clean and sanitary condition?
- 4/1. Cleaning schedule required.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?