Super 8 Valemount
1465 5 Avenue, Valemount, V0E 2Z0 · Restaurant
Inspection summary
Super 8 Valemount has been inspected 2 times by Northern Health Authority since August 9, 2024. The most recent inspection, on August 19, 2025, recorded 2 infractions.
1 of 2 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 Handwashing and staff hygiene.
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 August 19, 2025. For example:
302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on August 19, 2025. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
About this data
These results come from Northern Health Authority, 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.
2 inspections
- Routine Inspection
2 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer containers or spray bottles on site. Sanitizing solutions should be avaliable in kitchen to ensure food contact surface is sanitized.
- Corrective Action: Operator to set up sanitizing solutions and ensure it reaches effective concentration (100 ppm unscented bleach or 200 ppm QUAT).
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Facility does not have a dedicated hand washing sink. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Operator to ensure kitchen has a dedicated the hand wash station and is only used as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Initial Inspection
0 infractions
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