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Stettler Hotel

5001 50 Street Stettler AB T0C 2L0 · Food - General

Official record from Alberta →

Inspection summary

Stettler Hotel has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 31, 2024. The most recent inspection, on October 2, 2025, recorded 1 infraction.

1 of 4 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 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.

  • 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 September 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 18, 2025. 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 4 times across 3 separate inspections, most recently on October 2, 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 once on September 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Continues: The kitchen ventilation hood has not been serviced since July, 2020. The next servicing was supposed to take place in January, 2021. After consultation with the fire department, due to grease-laden vapours being produced (albeit not frequently), the ventilation hood/fire suppression system should still be serviced by a professional at specified intervals.Please ensure the unit is professionally serviced/cleaned as required.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure all personal items and articles not associated with the permitted kitchen are stored away from food/food areas within the kitchen.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature commercial dishwasher was reaching a maximum of 55C at the dish level at the time of the inspection. The operator was instructed to follow-up by submerging dishes in 100ppm bleach solution in the adjacent sink for 2 minutes and using single use disposable plates/utensils until the dishwasher is repaired. The dishwasher needs to be able to reach 71C at the dish level for adequate sanitizing.
    • 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?
      • Please ensure garbage bins are covered and all old fruits used for fruit fly traps are removed (as they will only attract more fruit flies).Ensure the kitchen is maintained in a manner that prevents conditions that can lead to the harbouring/breeding of pests.
    • 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 kitchen ventilation hood has not been serviced since July, 2020. The next servicing was supposed to take place in January, 2021. Ensure a professional company is contacted immediately and have the ventilation hood serviced as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning of the kitchen is required prior to follow-up inspection. All non-food items need to be removed (regardless of kitchen spaces not currently being used for customer food prep). Ensure all clutter and personal items are removed and all areas and surfaces are thoroughly cleaned with soapy water, followed by sanitizing solution.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling surfaces in the beer cooler appeared dusty. Operator will send photo of the clean ceiling area when completed.2. Ventilation hoods in the facility appeared dirty and greasy at the time of inspection. Photos of the cleaned hoods sent by Kim on November 2, 2024 at 5:24 pm. - Corrected.

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