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Varenyky & Co

4804 50 Street Ponoka AB T4J 1S1 · Food - General

Official record from Alberta →

Inspection summary

Varenyky & Co has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 2, 2025. The most recent inspection, on August 14, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on February 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 14, 2026. For example: Is the facility free of a pest infestation?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator informed the PHI that dry chemical mix is used to make a chlorine sanitizer solution following the manufacture's instructions However there was no chlorine test strips for confirming the concentration.
    • 15. Is the facility free of a pest infestation?
      • Flies were observed within the kitchen area at the time of inspection. Operator could not attribute any reason as the cause of the flies. Operator was instructed by the PHI to seek solutions aimed at getting rid of the flies within the facility.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, the hot holding table unit compartment holding the bacon and sauteed onions at the time of the inspection was measured to be approximately 43 degrees Celsius, as measured using the inspector's IR thermometer.The food had recently been placed in the hot holding unit for the lunch service.The hot holding compartment's set temperature was increased at the time of the inspection to be 60 degrees Celsius or greater.Ensure that hot foods are maintained at a temperature of 60 degrees Celsius or greater.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, a flat of chicken eggs was stored on the counter at room temperature.The eggs were immediately relocated to the refrigerator during the inspection and education on the refrigeration of shelled eggs was discussed with the operator.
  4. Initial Inspection

    0 infractions

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