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Quality Inn & Conference Centre CNB095 - Sharks

9510 100 Street Peace River AB T8S 1S9 · Food - General

Official record from Alberta →

Inspection summary

Quality Inn & Conference Centre CNB095 - Sharks has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on April 2, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on April 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 1, 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 4 times across 3 separate inspections, most recently on April 2, 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?

  • 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 April 2, 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.

3 inspections

  1. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer is not sanitizing at an acceptable concentration. Chlorine sanitizer is measuring below 10 ppm. Chlorine concentration must be at 100 ppm.High temperature dishwasher is not reaching an adequate temperature to sanitize. Temperature of rinse water measured at 66 degrees Celsius. Temperature at the dish surface must be greater than 71 degrees Celsius.April 2, 2026 - The glasswashers in the lounge upstairs and Sharks are not able to sanitize adequately. Manual sanitizing or the use of disposable glasses are required.The high temperature dishwasher is still not able to reach an adequate temperature. Manual dishwashing must be done until the machine can be repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to check sanitizer concentrations. Test strips must be obtained and used daily to ensure sanitizer concentrations are correct.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Kitchen fire suppression system has not been serviced since 2023 according to the tag. This system requires semi-annual inspection and maintenance by a qualified technician.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Tap at the stainless-steel prep sink is leaking. Leaking tap must be repaired.2. Kitchen exhaust ventilation system certificate indicates that the system was last serviced in 2022 and is overdue for service. Cleaning and servicing by a qualified technician must be completed as soon as possible.3. Melamine counter in kitchen is starting to come apart. This counter must be repaired or replaced. 4. Damaged floor covering near the glass washer in the bar. Flooring must be repaired or replaced.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings put in dish pit sink at room temperature to thaw. This is not a safe way to defrost chicken and the dish pit sink is considered a dirty area. Chicken moved to a cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer is not sanitizing at an acceptable concentration. Chlorine sanitizer is measuring below 10 ppm. Chlorine concentration must be at 100 ppm.High temperature dishwasher is not reaching an adequate temperature to sanitize. Temperature of rinse water measured at 66 degrees Celsius. Temperature at the dish surface must be greater than 71 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to check sanitizer concentrations. Test strips must be obtained and used daily to ensure sanitizer concentrations are correct.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Kitchen fire suppression system has not been serviced since 2023 according to the tag. This system requires semi-annual inspection and maintenance by a qualified technician.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Tap at the stainless-steel prep sink is leaking. Leaking tap must be repaired.2. Kitchen exhaust ventilation system certificate indicates that the system was last serviced in 2022 and is overdue for service. Cleaning and servicing by a qualified technician must be completed as soon as possible.3. Melamine counter in kitchen is starting to come apart. This counter must be repaired or replaced. 4. Damaged floor covering near the glass washer in the bar. Flooring must be repaired or replaced.
  3. Initial Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Cracked floor tiles in the kitchen. Damaged floor tiles must be replaced.2. Duct tape holding ceiling tiles in place. Duct tape must be removed, and the ceiling repaired.3. Tap at the stainless-steel prep sink is leaking. Leaking tap must be repaired.4. Kitchen exhaust ventilation system certificate indicates that the system is overdue for cleaning and servicing by a qualified technician. Cleaning and servicing by a qualified technician must be completed as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sanitation procedures and records were not complete.Written sanitation procedures and records must be started and available for review.

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