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Western Budget Motel - Food

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

6 inspections

  1. 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
  2. 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
  3. 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
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. 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.