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Points West Living Stettler - Main Kitchen

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

Official record from Alberta →

Inspection summary

Points West Living Stettler - Main Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 22, 2026, recorded 3 infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 5 times across 4 separate inspections, most recently on September 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on September 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 26, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

9 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not observed to be at a satisfactory concentration at the time of inspection.As discussed, you may wish to implement a process whereby staff verify sanitizer concentrations before the service technician departs following setup or adjustments. Staff should also be reminded that sanitizer test strips should not be placed into foam or into sinks or buckets while the solution is actively moving, as this may result in inaccurate readings.A more reliable method is to spray or dispense sanitizer onto a clean surface to form a small puddle and then test the concentration from the pooled solution. Regular verification of sanitizer concentrations can help ensure sanitizing solutions are being prepared and maintained at effective levels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located at the entrance to the kitchen, which serves as the primary handwashing sink for staff, was appropriately stocked at the time of inspection. However, the paper towel dispenser was observed to require a thorough cleaning.The handwashing sink located at the rear entrance of the kitchen was observed to be obstructed. As discussed, this sink is intended for use by individuals entering through the rear entrance and must remain accessible at all times. Please ensure the sink remains unobstructed to facilitate proper hand hygiene upon entering the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of inspection, a cracked lid that was actively being used was identified and discarded by staff.In addition, one to two spatulas were observed to be damaged, with cuts noted on the scraping edge. It appeared the damage may have occurred when contents were removed from a food processor without first removing the processor blade. Damaged utensils can create a physical contamination hazard if fragments break off into food.A milk crate was also observed with tape applied to the surface. The tape was noted to have mould growth present and should be removed. As discussed, please ensure damaged equipment and utensils are removed from service and discarded when identified.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration was initially measured and found to be below 200 ppm. However, before the end of the inspection, the chemical representative arrived on site and corrected the issue. It was demonstrated that taking a sanitizer reading with test strips immediately after the bottle is filled—while the sanitizer is still agitated and contains bubbles—can result in an inaccurate reading. Staff were advised to allow the sanitizer bottle to settle for a few minutes and for bubbles to dissipate before testing the concentration with test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the spatulas was discarded as it was worn. Staff were reminded that spatulas can become frayed when the metal edge of a can rubs against the rubber.I also observed a cracked lid, which was discarded at the time of inspection.Please ensure that all equipment is kept in good working order. If any item is observed to be damaged, it should be removed from use immediately.
  3. Risk Management Inspection

    0 infractions

  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). 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. The dispenser on the 1st floor cottages seems to be working properly and may be used until the other dispensers are working as intended.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The dishwasher was observed to be leaking and the tap next to the dishwasher. Please let me know when these have been repaired.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer strength was too weak. Test strips need to be used to verify the concentration of the sanitizer once a bottle has been filled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A 10 kg container of margarine which states, "Keep Refrigerated" was observed with a spatula in it at room temperature. As discussed, transfer a small amount of the product to a container to use within 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was verified to be working satisfactory however, there was some dishes observed put away unclean (baked on residue). Dishes need to be rinsed and visually inspected after the dishwasher and before putting them away to ensure they are clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand-up freezer is dripping water onto food containers. As discussed, I suggest running a hose into a bucket, so the water doesn't go everywhere.One of the containers for the food processor was observed to be damaged. Discard.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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