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The Manor 644199

4901 47 Avenue Whitecourt AB T7S 0G7 · Food - General

Official record from Alberta →

Inspection summary

The Manor 644199 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on March 18, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 4 inspections in a row found no infractions. 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 once on February 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 19, 2024. 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 2 times across 2 separate inspections, most recently on February 24, 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 2 times across 2 separate inspections, most recently on November 22, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of inspection, the QUAT dispenser on the wall that is used to fill sanitizer buckets was running very low. A bucket near the cook line had no detectable sanitizer when measured with a test strip and another (new) bucket filled by an employee also had no detectable sanitizer.The bottle of concentrated QUAT solution was replaced at time of inspection. Please ensure there is always adequate concentrated solution to make sanitizer and if in doubt, it should be checked with an appropriate test strip.
    • 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) One of the prep sinks had a slow leak, causing water to drip on the floor.Please ensure this leak is repaired as soon as possible so that it does not get worse. Please ensure dripping water is cleaned up frequently until it can be repaired.
  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A soap dispenser at the entrance to the kitchen was not working at time of inspection. Please repair or replace this unit as soon as possible as the only other designated hand sink is on the far side of the kitchen.
    • 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) A puddle of water beside the cooking equipment was observed. The Chef stated it was from a slowly leaking pipe behind the steamer. It was stated that they are waiting on maintenance to repair it.Please repair this pipe and in the meantime, ensure the water is mopped up frequently to avoid potential bacterial growth.
  7. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle with a pink chemical in it was observed to be unlabeled when PHI arrived.Employee stated it was degreaser and put a label on it. Please ensure all bottles are labeled with their contents at all times.
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of imitation crab meat was observed thawing in sink at room temperature. PHI turned the (cold) water on it. Please ensure all meat/poultry/fish products are thawed in the fridge at 4 degrees Celsius or less, or under cold, running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were empty at time of inspection and a stack of paper towels on the counter was being used instead. Staff stated paper towels were provided by the facility and they had been provided with the paper towels that don't fit the dispenser.Paper towel on a roll (to fit in dispenser) were later requested by facility ED and provided to kitchen. The paper towel dispenser should be used to house paper towel whenever possible to help prevent possible contamination of (new/unused) paper towel, which may occur when a stack is left on the counter. Please ensure kitchen needs that are provided by the facility are communicated.
  9. Monitoring Inspection

    0 infractions

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