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Western Budget Motel 2 - Breakfast Room

13920 99 Street Grande Prairie AB T8V 7C1 · Food - General

Official record from Alberta →

Inspection summary

Western Budget Motel 2 - Breakfast Room has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on August 24, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 7 times across 4 separate inspections, most recently on July 7, 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 6 times across 6 separate inspections, most recently on August 19, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on August 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on August 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 7, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site.July 7, 2026: No pest control records were available.July 13, 2026: Pest control records are not available.August 19, 2026: Owner / operator has requested quotations from pest control service providers. Pest control documents and record(s) will be shared once services are completed.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk in a Jug was kept at room temperature.Ensure milk is stored below 4-degree Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is not supplied with liquid handwash soap and paper towels.Ensure handwash sink is supplied with liquid handwash soap and paper towels at all times.July 13, 2026: Soap dispenser is not dispensing handwash liquid soap consistently.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site.July 7, 2026: No pest control records were available.July 13, 2026: Pest control records are not available.
  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk in a Jug was kept at room temperature.Ensure milk is stored below 4-degree Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is not supplied with liquid handwash soap and paper towels.Ensure handwash sink is supplied with liquid handwash soap and paper towels at all times.July 13, 2026: Soap dispenser is not dispensing handwash liquid soap consistently.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site.July 7, 2026: No pest control records were available.July 13, 2026: Pest control records are not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available.Ensure food safety training requirements are fulfilled.July 13, 2026: Food safety training requirements are not met.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bottle solution was noted to be at 0ppm.Ensure sanitizer (Chlorine at 100-200 ppm) is at appropriate concentration level.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs have not been maintained since August 2025Please ensure temperature logs are being maintained.July 7, 2026: No temperature logs were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small fridge (milk & yogurt) was noted to be at 10C.Ensure monitoring the temperature of the fridge to be kept below 4C. Meanwhile, relocate milk and yogurt to another fridge. Ensure repairing (if applicable) the fridge to ensure temperature is below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips to verify the concentration of the sanitizer is not available.Ensure test strips are available to verify the concentration of the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is not supplied with liquid handwash soap and paper towels.Ensure handwash sink is supplied with liquid handwash soap and paper towels at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site.July 7, 2026: No pest control records were available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was available.Ensure food safety training requirements are fulfilled.
  6. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs have not been maintained since August 2025Please ensure temperature logs are being maintained
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control has not been conducted since January 2025. Please ensure pest control is conducted monthly and records retained on site
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution in the spray bottle was noted at 0ppm- ensure bleach sanitizing solution is at 100ppm and verified with test strips
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution in the spray bottle was noted at 0ppm- ensure bleach sanitizing solution is at 100ppm and verified with test strips
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temp logs have not been maintained since July 2024- ensure temp logs are maintained
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes are not going through a sanitizing step - please ensure that dishes go through a sanitizing step. Follow the 2-compartment sink dishwashing method.- The first sink will be for cleaning and rinsing the dishes- Fill the 2nd sink with a 100ppm bleach sanitizing solution and let dishes soak, fully submerged, for 2 minutes, then air dry- you can mix a 100ppm bleach sanitizing solution by adding 1Tbsp of bleach per gallon of water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were noted passed their expiration date- ensure to obtain new chlorine test strips
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records have not been maintained since January 2024- ensure pest control is conducted monthly, and records are retained onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs have not been maintained since July 2024- ensure cleaning logs are being maintained
  11. 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)?
      • Dishes are being cleaned in the first basin, rinsed in the second and then air dried. - please ensure that dishes go through a sanitizing step. Follow the 2-compartment sink dishwashing method.- The first sink will be for cleaning and rinsing the dishes- Fill the 2nd sink with sanitizer and let dishes soak for 2 minutes, then air dry- you can mix a sanitizer solution by adding 1Tbsp of bleach per gallon of water.

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