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Stettler & District Agricultural Building

4516 52 Street Stettler AB T0C 2L0 · Food - General

Official record from Alberta →

Inspection summary

Stettler & District Agricultural Building has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on July 3, 2026, found no infractions.

3 of 5 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.

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 once on July 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 9, 2025. 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 once on July 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items specific to a program using this facility are stored on site in the refrigeration unit. These items are not distinguishable from other items that are placed in the unit.*** Please ensure that personal foods or foods specific to a program/user of the facility that are stored ongoing on site are labelled and identified as private use items. ***
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer capable of monitoring the dish temperature of the high temperature sanitizing dishwasher is not available.*** Please obtain a thermometer capable of monitoring the temperature of dish within the high temperature sanitizing dishwasher. ***
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The well of the ice machine is cleaned regularly. However, the condensing area is not regularly cleaned.*** Please ensure that regular cleaning and maintenance takes place of all components of the machine. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vent system is regularly cleaned by a licensed professional as per requirements. However, there is a build-up of grease and dust on the inside and edges of the hood.*** Please ensure that the hood vent is cleaned in-between professional cleanings when becomes soiled. ***
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water in the kitchen is not hot enough it is only at 42C and should be at 52C. Please see if your plumber can get the water system up to 52C, or you may need a water booster. I tried to fill the sink with hot water, but it remained at 42C for the whole time i was filling the sink. The mechanical dishwasher is a low temp dishwasher and needs to be at 45C to operate properly.
    • 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 water damaged ceiling tiles should be replaced after the new roof has been installed. As per our conversation this should be completed by July.

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