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Other Side Restaurant & Lounge

4405 59 Street Stettler AB T0C 2L1 · Food - General

Official record from Alberta →

Inspection summary

Other Side Restaurant & Lounge has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on June 22, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 September 16, 2025. For example: Is food being protected from contamination during transportation?

  • 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 July 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 29, 2023. 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 6 times across 5 separate inspections, most recently on September 16, 2025. 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 across 2 separate inspections, most recently on September 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • As discussed, I recommend using a clean microfibre mop or similar cleaning tool to remove condensation from the ceiling of the walk-in cooler, particularly after the door has been left open during deliveries. Some condensation was noted at the time of inspection, and this may help reduce moisture accumulation.Overall cleanliness of the kitchen was observed to be satisfactory. However, the kitchen door and the gate used for garbage disposal should be cleaned, as these high-touch surfaces were observed to require additional attention.Please also defrost the upright freezer located on the line, as ice accumulation was noted.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed above ready to eat foods. Though the raw meat was thawing on a tray it appeared as if some had splashed onto a lid as there was a pink colored substance on a lid beneath the thawing meat. Raw meat must be stored separate/beneath ready to eat foods even if it is on a tray.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility requires a thorough cleaning throughout. The kitchen door was unclean, garbage can observed heavily contaminated, vent above cooler etc.
    • 25. Is food being protected from contamination during transportation?
      • Foods are not be transported in a safe manner; no temperature control such as coolers being used, groceries were placed onto raw wood that was unclean and in an unorganized manner.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink is not working as intended. When the tap is turned on the water should continue to flow until the tap is turned off.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises requires cleaning and please remove items from the kitchen that are not involved with food handling i.e. old chairs, boxes etc.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods must be heated to 74 C+ before being transferred into the hot holding unit. Also, please do not thaw foods at room temperature.
    • 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 handwash sink was not working properly during the inspection. The owner was able to turn the water on and advised he is awaiting a part to repair it. Please let me know when it has been repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises requires cleaning including the chain and shelf above handwash sink, baking cupboard and doors leading into facility.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical could not be detected at the time of inspection. I suspect there may be a problem with the line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises requires cleaning in hard to reach areas.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Premises requires cleaning in hard to reach areas.

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