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Ramada by Wyndham Pincher Creek - Continental Breakfast

1132 Table Mountain Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Ramada by Wyndham Pincher Creek - Continental Breakfast has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 10, 2024. The most recent inspection, on October 9, 2026, recorded 3 infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 9, 2026. 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 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 11, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 4 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 9, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

12 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridges in the kitchen did not have working thermometers. One fridge had a broken thermometer; the other fridge did not have a thermometer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates not provided. One staff certificate reviewed was not a certified food handler course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning had improved.* Cleaning schedule and logs were being put on Core app. Cleaning schedule not available for review during inspection. Sanitizer logs not available for review.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Food surface sanitizer not available. An unidentified blue chemical was in the kitchen. Service was over for the day. Facility required to get a suitable food surface sanitizer before the next service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridges in the kitchen did not have working thermometers. One fridge had a broken thermometer; the other fridge did not have a thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was re-installed.There were no hand soap or paper towels. Temporary hand soap and paper towels were provided during inspection. Food handling or service absolutely requires handwashing supplies. Dispensers were on order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door seal had fallen off the bottom of one fridge. Repaired during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning had improved.* Cleaning schedule and logs were being put on Core app. Cleaning schedule not available for review during inspection. Sanitizer logs not available for review.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • * Food surface sanitizer not available. An unidentified blue chemical and acid bathroom cleaner were in the kitchen. Previous inspection indicated chemical used was not a food surface sanitizer. The sanitizer cloth bucket was filled with old coffee.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * Hand sink had no hand washing supplies. A dispenser appeared to have been removed when the hand sink was removed.* The hand sink was previously removed, covered with unpainted plywood, and a coffee maker was put on the hole. At the time of inspection the coffee maker was removed and a sink was ordered. The unpainted plywood was still covering the old sink hole.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Temporary oven stand was made of unpainted boards and plastic shelving. Cleanable and secure shelving was planned after the sink re-installation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Cleaning required attention; cupboard doors had food splatters on them. Cleaning schedule and logs were being put on Core app. Schedule not available for review during inspection. Sanitizer logs not available for review.
  4. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Dedicated kitchen handsink was removed and covered with an unsealed (uncleanable) wooden board and a mounted coffee maker without approval.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salsa, shredded cheddar cheese, butter, cream cheese and hot sauce were not being held cold. Discussed cold holding options such as on ice or using ice packs to keep potentially hazardous food cold during service. Discussed taking small amounts of product out of the fridge as needed (<2 hours).Yogurt and eggs were being held on a cold plate. The cold plate is stored in the freezer and used for breakfast time. The temperature of the cold plate measured 12C. All potentially hazardous foods must be held cold at a temperature of 4C or below.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Flies were noted in the kitchen.Please purchase and install fly traps.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring 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)?
      • Low temp chemical dishwasher had no sanitizer detected and the chemical bottle was dry. Bottle was changed immediately. Please use test strips frequently to ensure the sanitizer is adequate.

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