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Ponoka Hospital & Care Centre - Kitchen

5800 57 Avenue Ponoka AB T4J 1P1 · Food - General

Official record from Alberta →

Inspection summary

Ponoka Hospital & Care Centre - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on August 26, 2026, found no infractions.

5 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 2 times across 2 separate inspections, most recently on July 19, 2024. 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 February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 9, 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?

  • 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 once on January 3, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Endura refrigerator was measured to be maintaining a low of temperature of 6.0°C using the inspector’s programmed probe thermometer. At the time of the inspection, it was discussed that the high-risk foods present in the cooler should be relocated to walk in refrigerator number two if the cooler does not decrease to 4°C, or less, within an hour of the conclusion of the inspection.The maintenance team was indicated to be contacted by the kitchen to ensure that the refrigerator is serviced as needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's three compartment manual dishwashing sink was noted to have leaks at the second and third sink basin p-traps. Water was observed to leak out of the plumbing lines when the sinks were draining.Catch buckets replaced underneath these p-traps during the inspection.Ensure that the plumbing systems are repaired and maintained in a state that allows them to operate as intended.The facility has placed a maintenance request for this item.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • i) QUAT solution in the sanitizer buckets were measured at 100 ppm. Operator made new solutions of 200 ppm from the dispenserii) The cleaning cloths were placed on the table and in the sink. Leaving the cleaning cloths exposed to air may increase the likelihood of bacteria regrowth. Operator was required to change the cleaning cloth and submerged them in the solution
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution stored in buckets with submerged cloths - this is satisfactory. PHI received a reading of 0ppm quats when testing. Operator replaced solution, which was tested at 200-300ppm. Please develop a method to either verify the concentration of sanitizing solution frequently or replace the solution regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is a sink directly across from the walk-in coolers and freezer. The sink has a sign on it indicating that it is out of order. Operator confirmed noting that the plumbing has been leaking for months when the sink is used. As a result, they do not use it and have been waiting for repairs.Please ensure that equipment is in good repair and fully operational. Please repair the sink.
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