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Patricia Hotel - Food

208 Centre Street Patricia AB T0J 2K0 · Food - General

Official record from Alberta →

Inspection summary

Patricia Hotel - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on September 24, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on September 24, 2026. 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?

  • 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 7 times across 4 separate inspections, most recently on September 24, 2026. 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 2 times across 2 separate inspections, most recently on June 24, 2026. 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.

5 inspections

  1. Risk Management Inspection

    3 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?
      • Re-inspection 9/24/2026: back door was repaired. Front door to the dining area is missing seals around the door frame.*Repair door seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen cupboard storing oil and vinegar is greasy and not easy to clean. Utensil storage rack across the window absorbed grease and is not cleanable.*Clean and refinish or replace kitchen cupboard.*Replace utensil storage rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back storage room is disorganized and not set up for pest monitoring and there is moisture in the carpet.*Organize storage room to allow for easier cleaning and monitoring for pests.
  2. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above salad dressings in the cupboard in the bar walk-in cooler and a box of raw meat was stored on a keg and above canned beverages.*Store raw meat separately from ready-to-eat food and beverage containers to prevent contaminating food and drinks with raw meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer was not dispensing bleach. Hose parts have been ordered. *Use disposable cups until dishwasher is repaired. Repair bar glass washer.
    • 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?
      • Back screen door has a large gap under the door. Front door to the dining area is missing a seal against the right door frame.*Repair door seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen cupboard storing oil and vinegar is greasy and not easy to clean. Utensil storage rack across the window absorbed grease and is not cleanable.*Clean and refinish or replace kitchen cupboard.*Replace utensil storage rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor mats behind the bar are not easy to clean and are accumulating dirt. Kitchen grease is accumulating between the grill and deep fryer. Back storage room is disorganized and not set up for pest monitoring and there is moisture in the carpet.*Manager committed to more frequent lifting and cleaning under the mats. *Clean and sanitize grease spills. *Organize storage room to allow for easier cleaning and monitoring for pests.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above beverages, salad dressings, pickles and tomatoes in both the kitchen cooler and bar cooler. *Store raw meat below ready-to-eat food. This was attended to immediately by manager and staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer was not dispensing bleach. Chlorine was not detected.*Repair bar glass washer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were missing and are not being used to verify dishwasher. Use test strips daily to verify chlorine dishwasher sanitizer concentration.
    • 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?
      • Back screen door has a large gap under the door. Front door to the dining area is missing a seal against the right door frame.*Repair door seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen cupboard storing oil and vinegar is greasy and not easy to clean. Utensil storage rack across the window absorbed grease and is not cleanable.Clean and refinish or replace kitchen cupboard.Replace utensil storage rack.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The tops of freezers in the basement are grimy. Floor mats behind the bar are not easy to clean and are accumulating dirt. Kitchen grease is accumulating between the grill and deep fryer. Back storage room is disorganized and not set up for pest monitoring and there is moisture in the carpet.*Clean and sanitize tops of freezers and prevent grime accumulation.*Manager committed to more frequent lifting and cleaning under the mats. *Clean and sanitize grease spills. *Organize storage room to allow for easier cleaning and monitoring for pests.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable cloth towels are not kept in a sanitizer solution (BUCKET), when not in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surfaces (walls, Floors, Ceilings, pipes) are not in good repair in the food handling area.
  5. Monitoring 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)?
      • Chlorine test strips are to be used to confirm the bar glass dishwasher maintains a sanitizer solution of 100 Parts Per Million chlorine.
    • 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?
      • The proactive do-it-yourself pest control inspection form is to be completed on a monthly schedule.

Nearby inspected facilities

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