Viking Hotel - Restaurant
5223 50 Street Viking AB T0B 4N0 · Food - General
Inspection summary
Viking Hotel - Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on December 3, 2025, found no infractions.
4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 November 27, 2025. 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 2 times across 2 separate inspections, most recently on August 22, 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 4 times across 4 separate inspections, most recently on April 4, 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?
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 November 27, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on April 4, 2025. 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.
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Confirmed that the chlorine test strip papers in the kitchen are expired and subsequently the owner will need to purchase another roll of chlorine test strip papers.This is to also reiterate that a concentration of minimum 100 parts per million (ppm) is required to achieve adequate sanitizing of dishes.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- As discussed with the owner, the upright freezer unit in the kitchen has a significant accumulation of ice build-up (particularly on the shelving units) and requires to be defrosted to remove all ice build-up.Once completed, please ensure to hang the thermometer from the shelf near the door so it can be easily read and not get in the way of the frozen foods on the shelves.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring 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?
- HANDWASHING SINK IN MAIN KITCHEN:As discussed with Staff, the stainless steel hand washing sink should have a mounted on the wall paper towel dispenser and preferably should be located around/above the hand sink for Staff hand drying.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- NON-FUNCTIONING LIGHT TUBES FOR KITCHEN CEILING LIGHTS:Observed a total of three (3) burnt out light tubes - two (2) above the exhaust canopy hood and the other one near the kitchen door entrance. Please replace/repair as deemed necessary to provide adequate levels of lighting in the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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) Burnt out light tubes (2) observed for the ceiling kitchen light fixture in front of the 3 compartment sink area - this deficiency has been corrected following review of emailed photograph which had been reviewed on October 21, 2024.2) Professional exhaust canopy hood cleaning was last carried out on October 2021 (according to sticker on hood). Please reach out to a professional canopy hood cleaner to have this cleaning task completed. In the interim, the interior of the hood is streaked with grease and requires cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
1 infraction
- 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) Burnt out light tubes (2) observed for the ceiling kitchen light fixture in front of the 3 compartment sink area - please replace with new tubes.2) Professional exhaust canopy hood cleaning was last carried out on October 2021 (according to sticker on hood). Please reach out to a professional canopy hood cleaner to have this cleaning task completed. In the interim, the interior of the hood is streaked with grease and requires cleaning.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed Pepsi cooler (for the storage of containers of sauces and dressings) was over the required 4 degrees C (which was verified with our digital probe thermometer) and have asked the control dial to be turned colder to see if this solves the problem.However, if the temperature does not reach 4 degrees C or lower, the Pepsi unit should be either repaired or replaced with a new refrigeration unit.In the interim, please monitor the temperature of the above unit for the next 1 - 2 days and then action should be taken. Finally, would find alternative refrigeration space for the inventory of sauces and dressings while this issue is being resolved.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Confirmed that the method of sanitizing in the 3 compartment stainless steel sinks is chlorine (e.g. - bleach). However, the existing supply of chlorine strips are meant for aquatics and can only measure up to 10 ppm.The minimum concentration of chlorine for dishwashing is 100 ppm and the Hydrion brand for "chlorine" will need to be purchased. There is an existing Hydrion dispenser but it only test for QUATS (not 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?
- 1) Burnt out light tubes (2) observed for the ceiling kitchen light fixture in front of the 3 compartment sink area - please replace with new tubes.2) Professional exhaust canopy hood cleaning was last carried out on October 2021 (according to sticker on hood). Please reach out to a professional canopy hood cleaner to have this cleaning task completed. In the interim, the interior of the hood is streaked with grease and requires cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed that the refrigeration and freezer units (4 in total) were maintained at the proper temperatures (-18 C for the freezers and 4 C for the refrigerators); however, all units are not equipped with accurate thermometers to monitor proper temperatures.Subsequently, please purchase and install four (4) thermometers and place in these units close to the door where it is the warmest.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- As discussed, please purchase chlorine test strip papers for ensuring that the proper concentration of chlorine (e.g. - bleach) is used for the final sanitizing step for manual dishwashing.As a recommendation only, would purchase these test strip papers through Amazon for convenience.Also noted that the existing Hobart mechanical dishwasher in the kitchen is not operational and is not in use.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Posted food handling permit on the wall in the tavern expired on September 30, 2023.Confirmed with the owner that the food handling permit fee invoice has been paid and verified in our data base.Subsequently, our Department will reach out to our Food Permit Administrator in Red Deer to facilitate the emailing of this 2023 - 2024 food handling permit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?