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Station 83

18 Fairway Drive Stony Plain AB T7Z 1M3 · Food - General

Official record from Alberta →

Inspection summary

Station 83 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on May 27, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on May 12, 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 2 times across 2 separate inspections, most recently on May 12, 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 3 times across 2 separate inspections, most recently on June 26, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main floor concession was inspected. The worker had no way to measure temperature of hotdogs. Some hotdog dogs were at 44°C.The upper floor restaurant was inspected. Prep cooler measured 11C and the adjustment knob was in disrepair.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The main floor concession was inspected. Dishwashing is done there. The worker had no test strips for measuring chlorine concentration.The upper floor restaurant was inspected. The dishwasher had 0 ppm of chlorine. Prep cooler measured 11C and the adjustment knob was in disrepair.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The main floor concession was inspected. The worker She had no test strips for measuring dishwashing chlorine concentration.The upper floor restaurant was inspected. The dishwasher has 0 ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The main floor concession was inspected. The hand sink was ready to use. Papertowel was not installed in the dispenser.The upper floor restaurant was inspected. The handwashing station is not conveniently located to the cook space. Please consider adding an additional hand sink that services the cooking area. Or arrange the prep coolers so there is easier access to the handwashing station.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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)?
      • Zero parts per million chlorine was measured at dish level in the dishwasher. The sanitizer was not being pumped properly and appeared to be stuck part way up the tube. Please contact a service professional and repair the dishwasher.Manual dishwashing will be completed for equipment and utensils using a wash, rinse, sanitize procedure until the dishwasher is repaired. Single use disposable plates and take-out containers will be used until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Obtain new chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease buildup was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and food debris build up was observed underneath equipment and in hard to reach areas. Clean the above mentioned areas.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer available in the kitchen measured a QUAT residual of 0ppm.A new solution of sanitizer was prepared in the kitchen and provided to the concession.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored in bulk foods item.Use a scoop with a handle and store in a way that protects food from contamination.Cup being used was removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The concession did not have a probe thermometer for checking the internal temperature of foods being reheated. A probe thermometer was obtained from the kitchen.
    • 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 light bulb for the beer cooler is missing.Replace light bulb.

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