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Swan Palace Restaurant

4936B Plaza Avenue Swan Hills AB T0G 2C0 · Food - General

Official record from Alberta →

Inspection summary

Swan Palace Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 12, 2024. The most recent inspection, on February 27, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 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 3 times across 3 separate inspections, most recently on October 28, 2024. 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 once on February 27, 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 3 separate inspections, most recently on October 28, 2024. 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 February 27, 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?

  • 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 August 12, 2024. 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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The gravy in the hot holding is measured at 49C. The burner for the hot holding table was out. The gravy was reheated to 74C, and the burner reheated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink had a gallon jug present, impeding access to the hand sink. The jug was removed at the time of inspection. The hand sink shall be available at all times for hand washing.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had a maximum temperature of 70C at the dish level. Action shall be taken to raise the rinse temperature 72C at the dish level. Dishware shall be sanitized in a sink in 100ppm chlorine until the dishwasher temperature is increased.Update Sept 4 - A technician is scheduled to come.Oct 28 - A technician has not assessed the dishwasher to date. The sanitizing cycle does not appear to be operational. All dishware is being washed in the dishwasher and sanitized in a satisfactory sanitizer (100ppm chlorine).
    • 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 dishwasher has a leak. Action shall be taken to repair the leak. Water can lead to damage the building.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had a maximum temperature of 70C at the dish level. Action shall be taken to raise the rinse temperature 72C at the dish level. Dishware shall be sanitized in a sink in 100ppm chlorine until the dishwasher temperature is increased.Update Sept 4 - A technician is scheduled to come.
    • 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 dishwasher has a leak. Action shall be taken to repair the leak. Water can lead to damage the building.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meats in containers are being stored about produce. Raw meats shall always be stored under ready to eat foods to reduce the risk of contamination. No signs of contamination was observed. The food shall be reorganized to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had a maximum temperature of 70C at the dish level. Action shall be taken to raise the rinse temperature 72C at the dish level. Dishware shall be sanitized in a sink in 100ppm chlorine until the dishwasher temperature is increased.
    • 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 dishwasher has a leak. Action shall be taken to repair the leak. Water can lead to damage the building.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single service utensils (spoons) are being stored with the bowl up. Utensils shall be stored handles up to prevent contamination of the food end of the utensil. The utensils shall be reorganised.
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