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Vista Village - Kitchen

1240 Ken Thornton Boulevard Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Vista Village - Kitchen has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on August 5, 2026, found no infractions.

7 of 14 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.

The last 3 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 5 times across 4 separate inspections, most recently on November 29, 2024. 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 6 times across 6 separate inspections, most recently on September 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 on July 2, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had a build-up of grime on it. Please ensure that it is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of food debris under the preparation table that holds the mixer, particularly where the extension cord is on the floor.Please ensure that the indicated area is cleaned.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring underneath large pot on stove had food debris. Please clean.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had some food remains on the blade. Ensure that the meat slicer is diassembled, cleaned and sanitized properly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt build-up around the hard-to-reach areas in the dementia kitchenette. Food particles and dirt accumulation were observed in between the cooker and worktable/drawers. Ensure that the indicated areas are cleaned regularly to prevent accumulation of dirt.
  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had some food remains on the blade. Ensure that the meat slicer is diassembled, cleaned and sanitized properly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt build-up around the hard-to-reach areas in the dementia kitchenette. Food particles and dirt accumulation were observed in between the cooker and worktable/drawers. Ensure that the indicated areas are cleaned regularly to prevent accumulation of dirt.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The flooring under the cookline had a built-up food, debris and grease. Please ensure that all areas are cleaned and sanitized regularly to prevent cross-contamination.
  12. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured 0 ppm. Upon investigation of the dispenser, it was observed that the knob had not been turned completely into the correct position. This was immediately corrected by staff and the sanitizer was measured at 300 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer was observed to have food debris underneath the blade. Please ensure that all equipment is disassembled, cleaned and sanitized after each use that removes debris to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of fruit cocktail was observed to be dented near the bottom seam of the can. Operator immediately discarded the damaged can into the garbage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal clothing items were observed to be stored closely with food in the dry storage area. Please ensure that all personal items are stored separately from food to prevent any contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener was observed to have a built-up of food and grease on it. The flooring under the cookline and meat slicer table had a built-up food, debris and grease. Please ensure that all utensils and areas are cleaned and sanitized regularly to prevent cross-contamination.
  13. Monitoring Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher in Cottage C was measured to be 65°C at the plate level but was 73°C after running it for the second time. Please ensure that the dishwasher temperatures are maintained at a temperature (measured at the manifold) of:- 74°C for stationary rack, single temperature machines; or- 82°C for all other machines.

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