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Peace Hills Lodge - 2nd Floor kitchen

4501 60 Street Wetaskiwin AB T9A 1X7 · Food - General

Official record from Alberta →

Inspection summary

Peace Hills Lodge - 2nd Floor kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

1 of 3 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: Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on September 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Approximately six small packages of coffee creamer were stored in a container with ice cubes underneath. The temperature of the creamers was measured at 16°C, which exceeds the maximum cold-holding temperature requirement. The creamers were voluntarily discarded by staff at the time of the inspection.Please implement a maximum 2-hour time as a public health control, with appropriate time labeling and monitoring; orStore creamers under continuous refrigeration in the nearby refrigerator orFully submerge the creamers in ice and maintain them at 4°C or less.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The master BLT fridge was maintaining a temperature of 5.9 °C, as verified using both infrared and probe thermometers. Cook was advised to relocate all high-risk food items, mainly dairy products, to another properly functioning cooler. This was completed at the time of inspection.The operator was further advised not to store any perishable food items in the unit until it is repaired and able to consistently maintain a temperature of 4 °C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four small packs of half-and-half cream were sitting on top of ice cubes in a stainless-steel container. Advised the cook to fully submerge and surround the container with ice to maintain a temperature of 4 °C or below. Issue was corrected during the inspection.
  3. Monitoring Inspection

    0 infractions

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