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Points West Living Stettler - Pioneer Place Kitchen (SW 1st floor)

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

Official record from Alberta →

Inspection summary

Points West Living Stettler - Pioneer Place Kitchen (SW 1st floor) has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on September 22, 2026, recorded 1 infraction.

4 of 11 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 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 3 times across 3 separate inspections, most recently on January 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 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 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 3 separate inspections, most recently on January 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on November 28, 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 3 times across 3 separate inspections, most recently on September 22, 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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Please replace the damaged shelving in the refrigerator. In addition, a sections of the cupboard constructed from OSB was observed to be damaged and would benefit from touch-up or repair. As discussed, OSB can swell and deteriorate when exposed to moisture.
  2. Monitoring Inspection

    0 infractions

  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer not strong enough.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The chairs were observed to be in poor condition and cannot be easily cleaned and sanitized. Advised they are working to replace these. OUTSTANDING
  9. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of lasagna was observed labeled in the fridge that a staff member had made at home. There was also a staff lunch bag in this fridge. Personal food items should be kept in the staff fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four dippy eggs were observed on the stove at ~37.8 C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The chairs were observed to be in poor condition and cannot be easily cleaned and sanitized. Advised they are working to replace these.
  10. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • I observed a staff member eating chicken in the kitchenette while dealing with food items for the clients. Her hands had just been at her mouth as she was eating chicken off the bone and then she placed a lid on the hot holding items without washing her hands. Staff should not be eating food in the kitchen area and while handling food and food equipment.
    • 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 hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter rather than in the hot holding unit and it did not have a lid on it. Temperature records show food being probed at 81.1 C on November 28 which is tomorrow. The temperatures on Nov 27 read 73.2 C and 68.5 C. Food was observed being brought to this cottage at approximately 11:45 am and within 20 or less the temperature has dropped by approximately 25 degrees; foods are in the super danger zone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter and not in the hot holding unit and it did not have a lid on it. When I questioned staff as to why the unit was not on, I was advised they don't have time to watch the residents to ensure they do not burn themselves by wandering into the kitchen and touching the hot holding unit. There is one resident they seem to be particularly concerned with. When asked what happens when there is leftover food that has been left in the danger zone they advised I don't know it goes back to the kitchen and they deal with it.
  11. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • I observed a staff member eating chicken in the kitchenette while dealing with food items for the clients. Her hands had just been at her mouth as she was eating chicken off the bone and then she placed a lid on the hot holding items without washing her hands. Staff should not be eating food in the kitchen area and while handling food and food equipment.
    • 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 hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter rather than in the hot holding unit and it did not have a lid on it. Temperature records show food being probed at 81.1 C on November 28 which is tomorrow. The temperatures on Nov 27 read 73.2 C and 68.5 C. Food was observed being brought to this cottage at approximately 11:45 am and within 20 or less the temperature has dropped by approximately 25 degrees; foods are in the super danger zone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was not turned on at the time of inspection and chicken and potatoes were observed in the unit with a temperature of ~42 C. Gravy was observed on the counter and not in the hot holding unit and it did not have a lid on it. When I questioned staff as to why the unit was not on, I was advised they don't have time to watch the residents to ensure they do not burn themselves by wandering into the kitchen and touching the hot holding unit. There is one resident they seem to be particularly concerned with. When asked what happens when there is leftover food that has been left in the danger zone they advised I don't know it goes back to the kitchen and they deal with it.
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