The Ritz Café & Motor Inn
5032 Caxton Street West Whitecourt AB T7S 1N9 · Food - General
Inspection summary
The Ritz Café & Motor Inn has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on October 9, 2026, recorded 3 infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 5 times across 4 separate inspections, most recently on October 9, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 9 times across 6 separate inspections, most recently on October 9, 2026. 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 August 21, 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
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty rags were observed in the food preparation area and dishwashing area. Sanitizing container for dirty rags were not present; operator was asked about their sanitizing containers and procedures they had in place. Operator indicated that there is usually some put in place and quickly prepared an appropriate solution and placed dirty rags inside. Procedure will be re-assessed within 2 weeks' time.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights over the dry storage area are burnt out or non-functional and need to be replaced. Please replace lights in this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris was noted in the following areas, and more thorough cleaning is required:- light fixtures on food preparation - exterior and interior of cupboards in kitchen area- flooring near the stoves and grill areaPlease clean the areas noted above. A re-inspection will occur in 2 weeks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A lemon-scented product that requires a 10-minute contact time is in use in the dining area.Leaving the product on the table for ten minutes is not practical for most restaurants so please find a sufficient food-contact surface sanitizer that requires less contact time to be effective.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dish machine was not pumping a sufficient amount of chlorine when PHI arrived. More chlorine was added to container and machine was primed but chlorine was still not detected on test strips.Employee was asked to prime the machine again and retest. If chlorine concentration was still not detected, chlorine must be added to the basin during each load or dishes can be washed/rinsed/sanitized manually in the large 2-compartment sinks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lights over the dry storage area are burnt out and need to be replaced. Please replace lights in this area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris was noted in the following areas and more thorough cleaning is required:- on top of mechanical dish sanitizer - exterior and interior of cupboards in kitchen area- interior and handles of fridges/freezers in kitchen area- under meat slicerPlease clean the areas noted above. A re-inspection will occur in just over 2 weeks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation system hood cleaning is overdue.Please ensure hood is serviced soon.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris was noted in the following areas and more thorough cleaning is required:- on top of mechanical dish sanitizer - exterior and interior of cupboards in kitchen area- interior and handles of fridges/freezers in kitchen area- under cooking equipment and counters.Please clean the areas noted above. A re-inspection will occur in 1 month.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris was noted in the following areas and more thorough cleaning is required:- on top of mechanical dish sanitizer - exterior and interior of cupboards in kitchen area- interior and handles of fridges/freezers in kitchen area- under cooking equipment and counters.Please clean the areas noted above. A re-inspection will occur in 1 month.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The front house staff stationed at the waitress area was using liquid detergent for regular cleaning and disinfecting of tabletops, shelve tops etc.This is not recommended for disinfection of surfaces.Staff was educated on the importance of using approved disinfectant that has the ability to inactive germs.Staff prepared a bleach solution which was at a concentration of 200ppm when tested.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand 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?
- The hand sink for this kitchen was disassembled when PHI was onsite. The p-trap had been removed and it was no longer connected to the wall and could not be used. Hand sink must be repaired immediately. Until it is fixed, employees in the kitchen must wash hands on one side of the 2-compartment dish washing sink. Do NOT stack dishes in this side while it is being used for hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is evidence of water damage on ceiling and walls in banquet room and lounge. According to staff, the roof leaks during heavy rain.While the roof is not impacting food service at this time, it needs to be repaired as soon as possible. If it is not repaired and water starts leaking in the kitchen area, the facility may be shut down.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial 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)?
- The glasswasher in the lounge was out of chemicals (detergent and iodine sanitizer) when PHI arrived. Employee in the lounge replaced both bottles.Please ensure staff know to check the concentration on a regular basis to ensure the machine is running properly and to prevent the machine from being used without the proper chemicals.
- 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 for this kitchen was disassembled when PHI was onsite. The p-trap had been removed and it was no longer connected to the wall and could not be used. Hand sink must be repaired immediately. Until it is fixed, employees in the kitchen must wash hands on one side of the 2-compartment dish washing sink. Do NOT stack dishes in this side while it is being used for hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is evidence of water damage on ceiling and walls in banquet room and lounge. According to staff, the roof leaks during heavy rain.While the roof is not impacting food service at this time, it needs to be repaired as soon as possible. If it is not repaired and water starts leaking in the kitchen area, the facility may be shut down.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?