Rainbow Restaurant
4904 51 Avenue Whitecourt AB T7S 1S8 · Food - General
Inspection summary
Rainbow Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on January 29, 2026, found no infractions.
3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 3 inspections in a row found no infractions. 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.
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 4 separate inspections, most recently on January 2, 2025. 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 2 times on December 7, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 May 7, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 August 28, 2024. 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?
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
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two pot lids were in the hand wash sink when PHI arrived.Pot lids were removed. Please ensure the hand sink is kept clear of obstructions and is available for hand washing at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing cycle of the dishwasher is still not working. Operator was instructed to contact maintenance to repair the mechanical dishwasher as soon as possible. In the meantime, manual dishwashing should be done using the 3-compartment sink while preparing appropriate sanitizer concentration manually.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inside the cooler, a containers containing cooked rice was left open. The shelf directly on top had a lot of smaller items that can accidentally fall into the cooked rice.Operator was told to cover the rice with appropriate lid. The rice was covered immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing cycle of the dishwasher was not working when tested. This facility also has a 3-compartment sink as backup.Operator was informed to contact maintenance to repair the mechanical dishwasher. In the meantime, manual dishwashing should be done using the 3-compartment sink while preparing appropriate sanitizer concentration manually.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 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 ventilation system has an accumulation of grease such that droplets are forming on the edge.Please ensure the edge is cleaned and that the panels are taken down and cleaned more frequently to remove the grease. Professional maintenance is not due until October however the dripping grease and panels need to be cleaned before then.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not observed in the kitchen when PHI arrived. A bleach-water solution with a concentration of 200 ppm was made. Please ensure all wiping cloths used in the kitchen are kept in sanitizer whenever food is being made. Sanitizer should be changed throughout the day to ensure the concentration of bleach remains adequate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Meat (pork) was being stored in a metal bowl on top of bell peppers and other vegetables. Inspector instructed owner to ensure meat stored in a manner where cross-contamination will not occur from the meat onto the vegetables. Meat was moved to a bottom shelf away from the vegetables. Prepared ready to eat foods and raw vegetables under refrigerated storage must not be stored below raw meat and fish products to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk foods are not being kept at appropriate temperatures:1. Vegetables and cooked pork in prep-coolers next to the stove were measured at a temperature of 20.4 degrees Celsius 2. Bulk Fish Sauce & Soy Sauce were open and sitting at room temperature in storage in the back. The label states that both items should be refrigerated after opening.Please ensure to:a. Keep ice in the prep-cooler holding to keep stored food 4 degrees or lower to prevent bacterial growth b. Store sauces in the fridge after opening according to the label to prevent bacterial growth
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat/ham was thawing at room temperature on the counter in front of the 3-compartment sink in a metal bowl. It was measured at a temperature of 12.3 degrees Celsius. Inspector had owner put meat back into the fridge. Please ensure that high-risk foods, such as raw meat is kept 4 degrees Celsius or below or 60 degrees Celsius or higher to prevent bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Low-temperature dishwasher was tested and had no residual chlorine (measured at 0 ppm). Dishwasher was noted to have issues with dispensing chlorine sanitizer. Inspector advised owner to continue adding bleach to dipper well during the rinse cycle for effective sanitization of dishes/cooking equipment. Please ensure to have dishwasher serviced for proper operation and maintenance.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?