Palace Hotel - Tavern
5303 47 Avenue Taber AB T1G 1R4 · Food - General
Inspection summary
Palace Hotel - Tavern has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on March 25, 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 2 infractions recorded. The higher-risk findings here relate to: 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.
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 3 separate inspections, most recently on March 18, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 18, 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?
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 May 2, 2025. For example:
Do food handlers ensure that food is protected from contamination (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 once on May 2, 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?
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
- 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)?
- The low temperature chlorine dishwasher is unable to provide any detectable chlorine sanitizer at the glass level. The pumps were primed and hose locations verified with one of the owners assisting. Staff members on duty were directed to switch to serving beverages in the single use plastic cups with the owner providing confirmation.
- 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 food handling permit was not posted as reported by AGLC in a complaint service request that was submitted today. The permit will be emailed to the owner by e-mail for posting with verification to take place next Wednesday afternoon.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The beverage dispensing unit, syrup packages and bulk containers containing alcohol are being stored in the dirt basement which is currently experiencing water infiltration and prone to observed with high levels of dirt, water and dust contamination on the exterior. Flowing water is currently dripping onto the electrical outlet and surfaces where the machine is connected.Ensure that equipment and supplies are stored in a manner that is conducive to minimizing the potential for contamination by dirt, water and or dust by moving them into a covered/protected storage area. If this is not possible, ensure that all equipment and supplies are moved to the main floor and/or switch to bottled pop products.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is an active leak in the ceiling above the dirt basement which is dripping directly on the power outlet where the beverage dispensing machine is connected, creating a possible electrical hazard for anyone that needs to access the electrical plug and/or outlet.Ensure that the leak above is repaired so that the electrical hazard.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- A service provider is due to assess the unit today. A replacement chlorine sanitizer bottle has also been ordered in the event that the supply is the issue. Owner/operator has indicated that an update will be provided once the assessment is complete.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Glasswasher is not providing any detectable chlorine as verified using test strips - the bottle was last changed on March 6th as noted on the bottle. Owner advised to have the unit assessed as soon as possible to restore proper sanitizing capabilities - in the meantime, dishes can be sanitized manually in an available tub with 100 ppm chlorine (1/2 teaspoon bleach per litre of water) after being run through the glasswasher. Glass cleaner and detergent bottles also need replacement as they are currently empty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?