Ramada Ponoka 57423 - Kitchen
1 - 6707 Highway 53 Ponoka AB T4J 1K3 · Food - General
Inspection summary
Ramada Ponoka 57423 - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on July 14, 2025, recorded 2 infractions.
1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.
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 6 times across 3 separate inspections, most recently on July 14, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 November 28, 2024. 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.
5 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution was highly concentrated measured at above 200 ppm.Solution was diluted, measured and verified at 100 ppm.Note: Make sure to check the sanitizer concentration on routine basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hi-temperature dishwasher was not reaching 71 degrees C.Multiple readings were taken, highest temp recorded was 66 degrees C.Discussed the concerns with manager.Quat based sanitizer was hooked up to machine for sanitization.Detergent was also restocked.Note: make sure to check the dishwasher temperature on routine basis so that it reaches at least 71 degrees C at plate level.If the sanitizer is to be used for dishwasher follow manufacturer's instructions to ensure proper sanitization of utensils.Quats based sanitized must be maintained at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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)?
- - There is no paper towel dispenser at the hand sink to minimize the risk of contamination. Please make sure that the paper towel is placed in a dispenser to prevent contamination caused by water splashes and wet hands.October 21, 2024 - A paper dispenser/cover has not yet been acquired.November 28, 2024- Currently, there is still no paper towel cover available to prevent contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine testing strips are expired.Please ensure new testing strips are purchased to ensure accurate measurements of bleach solution concentration.October 21, 2024- The facility has not acquired chlorine test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- - There is no paper towel dispenser at the hand sink to minimize the risk of contamination. Please make sure that the paper towel is placed in a dispenser to prevent contamination caused by water splashes and wet hands.October 21, 2024 - A paper dispenser/cover has not yet been acquired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The concentration level of the bleach solution is not satisfactory. The concentration level measured is above 800 parts per million.To ensure safe sanitization of food surfaces and prevent potential chemical contamination, please make sure the bleach solution is at a concentration of 100 ppm. This will also help avoid any chemical residue on food and food equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Cleaning cloths are not being kept in sanitizer solution when not in use and are significant worn out. Staff were notified and the cleaning cloths were discarded. Please ensure cleaning cloths are kept in sanitizer solution when not i use to minimize the growth of bacteria. Also, please ensure worn out cleaning cloths are discard to ensure proper cleaning ability and to prevent the spread of foodborne pathogens.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine testing strips are expired.Please ensure new testing strips are purchased to ensure accurate measurements of bleach solution concentration.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- - There is no paper towel dispenser at the hand sink to minimize the risk of contamination. Please make sure that the paper towel is placed in a dispenser to prevent contamination caused by water splashes and wet hands.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?