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Points West Living Stettler - Alix Crescent Kitchen (SE 1st floor, left)

4501 70 Street Stettler AB T0C 2L3 · Food - General

Official record from Alberta →

Inspection summary

Points West Living Stettler - Alix Crescent Kitchen (SE 1st floor, left) has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on September 22, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 May 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 7, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 January 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 September 22, 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?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shelving within the refrigerator was observed to be in poor condition. One of the door shelves was cracked and broken while fully stocked. The damaged shelf was removed at the time of inspection. As discussed, please review the manufacturer's specifications regarding shelf weight capacity, as overloading may be contributing to the cracking and failure of the shelving. Replace any damaged shelving as needed to ensure surfaces remain in good repair and are capable of supporting stored food items safely.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portions of the countertop edging were observed to be damaged and in poor repair. Please repair or replace the affected areas to maintain smooth, durable, and cleanable surfaces.Management advised that a new microwave/exhaust fan unit has been ordered. Once the exhaust system is functioning properly, this should help reduce the buildup observed on the kitchen ceiling.The wall at the kitchen entrance was observed to be damaged, with drywall exposed. Please repair the affected area to maintain a smooth, cleanable surface and good state of repair.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit was observed to be unclean. Please remind staff to clean and sanitize this unit once product is removed from it. OUTSTANDINGI spoke with the kitchen manager and sent her pictures of what I was observing. She will bring this up at a staff meeting tomorrow and will work towards a solution such as adding cleaning the hot holding unit to the daily cleaning schedule.
  3. Monitoring Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • I observed that the cupboard under the two-compartment sink to be unlocked. Staff advised that they unlock the cupboard while working in the kitchenette because they need to access the sanitizer.As there was a container of broken glass stored inside the cupboard, along with chemicals and some residents may have dementia, it was recommended that the cupboard remain closed and locked at all times to prevent it from being accidentally left open.As a possible solution during busy periods of continuous use, the sanitizer spray bottle may be temporarily placed on top of the refrigerator, out of residents’ reach. It was also suggested that broken glass be removed from the cottage at the end of each day.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit was observed to be unclean. Please remind staff to clean and sanitize this unit once product is removed from it.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle was at an inadequate strength at the time of inspection (clear color). I had staff empty the bottle and refill it and I verified it to be 200 ppm (pale pink color). Please ensure staff verify the concentration of the sanitizer each time the sanitizer spray bottle is filled up to ensure it is the correct strength.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The lock was not working on the cupboard underneath the two compartment sink (broken glass and chemicals are stored in this cupboard). Staff fiddled with the lock and got it working again.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was too strong. The QUATS test strip turned bright green. OUTSTANDING*As discussed, please have the sanitizer bottles for the kitchenette filled up from the main kitchen. The chemical dispenser on the unit has a much stronger concentration than what is allowed in a food contact area (leaves a residual that is not food grade) and at this concentration would require a potable water rinse.
  7. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • One jar of home-made canned product was observed in the mini fridge. This was discarded at the time of inspection as there was no name to identify which resident the homemade goods were for. This type of food must be properly labeled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was too strong. The QUATS test strip turned bright green.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge was warm ~10 C. I recommend having a temperature log for the fridge and having staff verify the refrigerator temperature in the morning prior to starting breakfast. When the fridge door is opened and closed for several hours it can raise the internal temperature of the fridge. Staff had just finished cleaning up the breakfast rush and the fridge door should remain closed until lunch. Please check the temperature again in an hour or so to ensure it is at 4 C or colder.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The cupboard that houses the broken glass container and chemicals must remain locked. I locked it during my inspection.
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