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Western Lanes - Food

5013 49 Street Wetaskiwin AB T9A 1H6 · Food - General

Official record from Alberta →

Inspection summary

Western Lanes - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 19, 2025, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 September 15, 2025. 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 2 times across 2 separate inspections, most recently on December 15, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 14, 2025. 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?

  • 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 7 times across 4 separate inspections, most recently on January 14, 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?

  • 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 January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection, the temperature of the white fridge was measured at 8–9°C, which exceeds the safe limit for storing perishable food items. All food products (e.g., dressings, fries) were relocated to a functioning refrigerator maintaining appropriate temperatures.Action Required:Please repair the fridge to ensure it consistently maintains a temperature of 4°C or lower. Until the unit is functioning properly, do not store any perishable food items in this fridge.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Crushed ice was kept in a garbage bag that was not suitable for food use. The owner disposed of the crushed ice during the inspection.
    • 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?
      • No pest control records were being maintained.Please ensure that monthly pest control records are kept on site for future reference.Here is the link to the pest control checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pd
    • 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?
      • Food handling permit for the facility is expired. A valid permit is not displayed for the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • REPEAT VIOALTION:Few ceiling tiles are missing in in the kitchen/serving area by the bowling lanes. Please have them replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please develop and implement a written sanitation plan that outlines daily/weekly/monthly cleaning tasks.
  5. 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?
      • A ceiling tile is missing in in the kitchen/serving area by the bowling lanes. Please have this replaced.
  6. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator could not locate the facilities test strips during the inspection. Please ensure test strips are stored somewhere easily accessible to staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile is missing in in the kitchen/serving area by the bowling lanes. Please have this replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryer has an accumulation of grease and food debris.Please ensure this area is cleaned regularly to prevent this accumulation.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the public-facing serving area was not equipped with a thermometer. A thermometer from the nearby freezer was moved into the cooler for the time being. Please ensure all coolers and freezers are equipped with functioning thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator could not locate the facilities test strips during the inspection. Please ensure test strips are stored somewhere easily accessible to staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A ceiling tile is missing in in the kitchen/serving area by the bowling lanes. Please have this replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the deep fryer has an accumulation of grease and food debris.Please ensure this area is cleaned regularly to prevent this accumulation.

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