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Peter's Restaurant & Lounge

801 6 Street E Bow Island AB T0K 0G0 · Food - General

Official record from Alberta →

Inspection summary

Peter's Restaurant & Lounge has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on March 31, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 2 times across 2 separate inspections, most recently on November 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 12, 2024. 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?

  • 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 December 5, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on July 18, 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 3 times across 2 separate inspections, most recently on July 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Au jus measured 50C. Staff removed insert and stored on stove. Temperature measured >60C. The prep cooler in the kitchen measured 8.9C. Staff adjusted the temperature (~4C.).Appreciate your hard work on this.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Steaks stored above baked potatoes in the walk-in cooler.Bleach spray bottles were missing labels. Staff wrote sanitizer on spray bottles during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners of the floor near the hand wash station, by the grill, and in the back storage had buildup of dust and debris. This has been completed by staff.Cleaning is needed underneath, behind and between the deep fryer and cookline areas. Please ensure the hard-to-reach areas and high touch surfaces are regularly cleaned.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners of the floor near the hand wash station, by the grill, and in the back storage had buildup of dust and debris.Please ensure the hard-to-reach areas and high touch surfaces are regularly cleaned.
  6. Monitoring 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?
      • Mice droppings were observed in the back storage area by the back door. These were cleaned at the time of inspection. Pest management devices were observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a build-up of grime on the inside of the ice machine. The grime was cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The corners of the floor near the hand wash station, by the grill, and in the back storage had buildup of dust and debris.Please ensure the hard-to-reach areas adn high touch surfaces are regularly cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes containing food were stored directly on the floor in the walk-in freezer. Please ensure cardboard boxes with food are not stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the walk-in cooler was slightly elevated (5.6 degrees C). Please ensure the cooler is maintained at 4 degrees C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for confirming the concentration of mixed sanitizing solutions were not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff men's washroom was empty.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in the ingredients (flour, etc.) in the bulk food containers under the counter in the back preparation area. Please ensure these utensils are not stored in direct contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was clean overall but the following areas require some additional cleaning: - The pour shield on the mixer had some caked-on batter- The can opener had some sauce on it- The cart near the grill had some food debris on several of the shelves- The floor around the hot water heater had a build-up of debris

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