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The Noralta Motor Inn - Restaurant

101 Rainbow Drive Rainbow Lake AB T0H 2Y0 · Food - General

Official record from Alberta →

Inspection summary

The Noralta Motor Inn - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on January 19, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 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 3 times across 2 separate inspections, most recently on March 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 November 28, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 6, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure Quats sanitizer strips/SMARTPOWER Sink & Surface Cleaner Sanitizer available and ordered from supplier so you can check the sanitizer strength and recorded on log sheet. Facility has bleach test strips.Previous Inspection Report dated November 28, 2023: **There were no test strips to measure food surface sanitizer. Contact chemical supplier to obtain test strips for the SMARTPOWER Sink & Surface Cleaner Sanitizer used in the kitchen.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Observed cigarettes smoking smell and cigarette butts and ashtray at staff coffee table area behind kitchen door and at the other side of storage room. Informed facility manager, Ruth Weisbrod that smoking ban in all public places and workplaces since January 1, 2008. Alberta’s Tobacco Reduction Act also prohibit smoking within a specified distance from the windows, doorways and air intakes of public places to protect indoor air quality. Provided a copy of information to facility manager at the time of inspection. If staff wants to smoke, they have to go outside the building and not be allowed within five metres of a doorway, window or air intake of a public place or workplace.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were cooking sauce in a pan on the stove. Temperature measured 50C. Staff adjusted temperature. When product is cooked, maintain hot holding temperature at >60C. CDIThe Coca Cola cooler did not have a thermometer inside. Please install a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine measured 0 ppm during inspection. The sanitizer tubing line was cut. Maintenance replaced tubing line. Staff primed the sanitizer line. Dishwasher chlorine measured >100 ppm after corrections. A template to record dishwashing sanitizer level will be sent out with inspection report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips to measure food surface sanitizer. Contact chemical supplier to obtain test strips for the SMARTPOWER Sink & Surface Cleaner Sanitizer used in the kitchen.

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