Skip to content
Loading map…

Snacks And Ladders

5314 49 Avenue Taber AB T1G 1T8 · Food - General

Official record from Alberta →

Inspection summary

Snacks And Ladders has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on October 7, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 separate inspections, most recently on May 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on May 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 7 times across 4 separate inspections, most recently on May 1, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There were no available records maintained to monitor food safety.Please ensure that temperature logs of all hot and cold holding equipment (fridges, freezers, pizza warmer, etc.) are measured and recorded twice daily (upon opening and closing) to ensure that no temperature abuse of high-risk foods are taking place. Please ensure that records are maintained and available upon request of inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the full-sized, stainless-steel fridge measured approximately 8°C. Operator was instructed to keep any cream-based drinks in the miniature fridge to avoid spoilage. The full-sized fridge is only to be used for soda until repaired. Facility did not have a thermometer on site to monitor the temperatures of food or the equipment. Please ensure that all high-risk foods are being stored at adequate temperatures. Please ensure that the facility has a thermometer on site to measure and monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chemical test strips available to test the sanitizer.Please ensure that there are test strips available to determine the concentration of available sanitizers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no food handling permit displayed at the time of inspection.Please ensure that a valid food handling permit is displayed in an area that is visible to patrons.
  3. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There were no available records maintained to monitor food safety.Please ensure that temperature logs of all hot and cold holding equipment (fridges, freezers, pizza warmer, etc.) are measured and recorded twice daily (upon opening and closing) to ensure that no temperature abuse of high-risk foods are taking place. Please ensure that records are maintained and available upon request of inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the full-sized, stainless-steel fridge measured approximately 8°C. Operator was instructed to keep any cream-based drinks in the miniature fridge to avoid spoilage. The full-sized fridge is only to be used for soda until repaired. Facility did not have a thermometer on site to monitor the temperatures of food or the equipment. Please ensure that all high-risk foods are being stored at adequate temperatures. Please ensure that the facility has a thermometer on site to measure and monitor temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chemical test strips available to test the sanitizer.Please ensure that there are test strips available to determine the concentration of available sanitizers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no food handling permit displayed at the time of inspection.Please ensure that a valid food handling permit is displayed in an area that is visible to patrons.
  4. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There were no available records maintained to monitor food safety.Please ensure that temperature logs of all hot and cold holding equipment (fridges, freezers, pizza warmer, etc.) are measured and recorded twice daily (upon opening and closing) to ensure that no temperature abuse of high-risk foods are taking place. Please ensure that records are maintained and available upon request of inspector.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza inside of the pizza warmer was measured to be 50°C. At the pizza warmers highest setting it was only able to reach a maximum of 53°C. A receipt of when the pizza was purchased was available (from Busters Pizza and Donair). Employees were instructed to discard of the pizza 2 hours after it had been purchased to ensure that no temperature abuse had occurred.The temperature of the full-sized, stainless-steel fridge measured approximately 10°C. There was a bag of taco beef inside of the fridge that measured 10°C, operator was asked to immediately discard of the meat. The white miniature fridge measured around 8°C. No products inside were determined to be compromised.A crock-pot was being used to re-heat pre-cooked ground beef which measured 60°C at the time of inspection. There was no indication that the food being reheated had reached a temperature of minimum 74°C. Facility did not have a thermometer on site to monitor the temperatures of food or the equipment. Please ensure that all high-risk foods are being stored at adequate temperatures. Please ensure that the facility has a thermometer on site to measure and monitor temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing facilities were inadequate to be serving customers with reusable dishes and/or cutlery. Please ensure that only single-use dishes and cutlery are being used to serve customers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chemical test strips available to test the sanitizer.Please ensure that there are test strips available to determine the concentration of available sanitizers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was no food handling permit displayed at the time of inspection.Please ensure that a valid food handling permit is displayed in an area that is visible to patrons.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The cup in use to scoop ice for drinks was being stored directly in the container. A dedicated container to store the cup outside of the freezer has been provided.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website