Points West Living Stettler - Meeting Creek Kitchen (N 2nd floor)
4501 70 Street Stettler AB T0C 2L3 · Food - General
Inspection summary
Points West Living Stettler - Meeting Creek Kitchen (N 2nd floor) has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on September 21, 2026, recorded 2 infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 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 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 September 21, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on November 27, 2023. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 2 times across 2 separate inspections, most recently on September 21, 2026. 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.
8 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Oatmeal was observed being held with the burner turned off. The oatmeal temperature was measured at approximately 33.3°C. When asked if the oatmeal was being discarded, staff advised that it was being retained as a resident regularly eats oatmeal for lunch.As discussed, food must be maintained at 60°C or greater when hot held, or cooled and stored at 4°C or less and reheated to 74°C prior to service. Please ensure oatmeal is stored using appropriate hot or cold holding practices.It was agreed that, given the small quantity required, it would be more practical to prepare a fresh batch of oatmeal at lunchtime and reduce the amount prepared during breakfast service.Cold storage temperatures were observed to be satsifactory.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Portions of the countertop edging were observed to be damaged and in poor repair. A small worn area was also noted on the countertop surface. Please repair the affected areas to maintain smooth, durable, and easily cleanable surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer turned my test strip bright green; too strong. Staff advised that the night staff make up the sanitizer. I suggest that the sanitizer bottle be filled up from the main kitchen to ensure it is the proper strength. Also, staff should be verifying the concentration with test strips. OUTSTANDING
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer turned my test strip bright green; too strong. Staff advised that the night staff make up the sanitizer. I suggest that the sanitizer bottle be filled up from the main kitchen to ensure it is the proper strength. Also, staff should be verifying the concentration with test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The thermometer is not being sanitized before placing into foods and being placed from one food to another without being sanitized. As discussed, the thermometer needs to be sanitized before using it and in between food items. This can be achieved by using the sanitizer in the kitchenettes or by using an alcohol wipe to sanitize the thermometer.The thermometer in the fridge was reading warm ~8 C however I verified the fridge was at a satisfactory with my calibrated thermometer. Your thermometer may need to be replaced.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- I'm sure glad you have a plastic bin which the chemicals sit in underneath the dishwashing sink. However, something has leaked and this bin and under the counter needs to be cleaned and sanitized. Please ensure that compatible chemicals are stored together as off-gassing can occur.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?