Super 8 - food
3727 50 Street Drayton Valley AB T7A 1S4 · Food - General
Inspection summary
Super 8 - food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 20, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and 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.
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 January 20, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on November 14, 2023. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 November 14, 2023. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 2 times across 2 separate inspections, most recently on November 14, 2023. 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?
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
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold food storage temperatures were: - Kenmore fridge 5 C/-11 C - turned to a colder setting - Whirlpool refrigerator 11 C - moved creamers to the Kenmore fridge - front Danby refrigerator 6 C - turned to a colder settingPlease ensure that refrigeration temperatures are checked on a daily basis.PHI will attach a temperature log chart as a template, to this report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PHI was not able to observe that there were the proper number and size of sinks dedicated for food service requirements.You are required to have at least a 2 compartment sink, in your food processing area, as well as a separate hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is only one sink related to food service that is stocked with liquid soap and paper towel. This sink is located at the client self-serve food service area.There is no hand wash sink in the food cooking/preparation area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This facility has its cooking area for food in the laundry room.Processing laundry in the same room that you are cooking in are incompatible activities.Therefore, cooking of any food items in the laundry room will need to cease and desist, on or before Monday November 13, 2023.Also, there is no hand sink in the immediate area of the cooking equipment.If you wish to offer cooked food items for your breakfast food service, it will need to be done in an approved room, separate from other activities.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The following refrigeration units were not cold enough, they were: - Front door storage room - Fridge 8 C/freezer -14 C - Back store room - Whirlpool fridge 9 CBoth of these refrigeration units were turned to colder settings.The other refrigeration units that have not been listed were satisfactory.Refrigeration units are to be equipped with thermometers for monitoring food holding temperatures.Best practice would be to keep a daily temperature log of your food holding temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- PHI was not able to observe that there were the proper number and size of sinks dedicated for food service requirements.You are required to have at least a 2 compartment sink, in your food processing area, as well as a separate hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is only one sink related to food service that is stocked with liquid soap and paper towel. This sink is located at the client self-serve food service area.There is no hand wash sink in the food cooking/preparation area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- This facility has its cooking area for food in the laundry room.Processing laundry in the same room that you are cooking in are incompatible activities.Therefore, cooking of any food items in the laundry room will need to cease and desist, on or before Monday November 13, 2023.Also, there is no hand sink in the immediate area of the cooking equipment.If you wish to offer cooked food items for your breakfast food service, it will need to be done in an approved room, separate from other activities.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?