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Western Budget Motel - Food

4205 64 Street Ponoka AB T4J 1J8 · Food - General

Official record from Alberta →

Inspection summary

Western Budget Motel - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2024. The most recent inspection, on July 15, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 once on November 28, 2024. 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 November 28, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on June 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on May 8, 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?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Current: The existing waffle maker remains on site and is not maintained in a clean and sanitary condition. Please ensure the unit is either discarded or that the plates are replaced or effectively refurbished to provide a clean, smooth, and non-absorbent food-contact surface suitable for the preparation of waffles.Previous: The recent cleaning performed on the waffle maker is not satisfactory. The equipment still exhibits visible residue, build‑up, and areas where the coating has been removed, and therefore cannot be adequately cleaned to a smooth, intact, and sanitary condition. Due to its current state, the waffle maker needs to be replaced, as it remains unsuitable for commercial use and poses potential physical and bacterial contamination risks.Previous: (May 6, 2026) During inspection of the food preparation area, the waffle maker was observed to have significant buildup of food residue and grease on the cooking plates and exterior surfaces. The accumulation of this material prevents the equipment from being maintained in a sanitary condition and creates conditions conducive to bacterial growth and potential food contamination
  3. Risk Management 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?
      • - Please ensure an approved backflow prevention device is installed at the utility sink. A hose was observed connected to the sink faucet that extends down into the basin, creating a cross-connection hazard that may allow contaminated water to siphon back into the potable water supply. This condition presents a potential risk for contamination of the drinking water system and must be corrected by installing an appropriate backflow preventer for protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Current: The recent cleaning performed on the waffle maker is not satisfactory. The equipment still exhibits visible residue, build‑up, and areas where the coating has been removed, and therefore cannot be adequately cleaned to a smooth, intact, and sanitary condition. Due to its current state, the waffle maker needs to be replaced, as it remains unsuitable for commercial use and poses potential physical and bacterial contamination risks.Previous: (May 6, 2026) During inspection of the food preparation area, the waffle maker was observed to have significant buildup of food residue and grease on the cooking plates and exterior surfaces. The accumulation of this material prevents the equipment from being maintained in a sanitary condition and creates conditions conducive to bacterial growth and potential food contamination
  4. 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?
      • - Please ensure an approved backflow prevention device is installed at the utility sink. A hose was observed connected to the sink faucet that extends down into the basin, creating a cross-connection hazard that may allow contaminated water to siphon back into the potable water supply. This condition presents a potential risk for contamination of the drinking water system and must be corrected by installing an appropriate backflow preventer for protection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - During inspection of the food preparation area, the waffle maker was observed to have significant buildup of food residue and grease on the cooking plates and exterior surfaces. The accumulation of this material prevents the equipment from being maintained in a sanitary condition and creates conditions conducive to bacterial growth and potential food contamination
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers for cold holding(Refrigerators and freezers) and Hot holding must be used in the facility to maximize food safety.In addition, temperature logs must be kept and maintained in the facility during operating hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate number of sinks to properly wash and sanitize dishes.Action: Two compartments sink at the very least, or a dishwasher must be installed in the kitchen for adequate washing and sanitizing of utensils and equipment. Notify our offices with timeline of when this issue will be addressed.

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