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Western Valley Bar & Grill - Kitchen

5404 Highway Street Valleyview AB T0H 3N0 · Food - General

Official record from Alberta →

Inspection summary

Western Valley Bar & Grill - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on April 8, 2025, recorded 2 infractions.

1 of 5 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on April 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 8, 2025. 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 2 times across 2 separate inspections, most recently on August 8, 2024. 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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen area sanitizer solution bucket was observed to contain soap and sanitizer solution.Corrected during inspection:- The bucket was emptied, cleaned and replenished with 200 ppm chlorine sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Bacon was observed on the counter at room temperature measuring 23*C.- Bacon was reported to have been partially cooked and was out for an excess of 2 hours- Preparation date sticker on the tray containing the bacon was mislabeled, indicating "31 March"- Two eggs were on-top of sliced onions and measured 23*CCorrected during inspection:- The bacon and eggs at room temperature were discarded- Proper cook temperatures and procedures discussed
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened bulgogi sauce container was observed to be on the storage shelf. Manufacturer label indicated it to be refrigerated after opening.Correction:- Opened bulgogi sauce container was moved into the fridge.- Educated operator to store the 'refrigerate after opening' sauce containers in the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection, chlorine concentration in the chemical dishwasher was less than 50 ppm. The bulk chlorine sanitizer container was observed to be empty.Correction:- Replaced the empty chlorine sanitizer solution container during the inspection.- Informed the operator to monitor the chlorine sanitizer solution volume routinely.- Observed the chlorine concentration to be at 200 ppm during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cook area Sanitizer solution was not prepared or available during food handling.Corrected during inspection:- Sanitizer solution bucket was created and measured to be 150 ppm Chlorine. Mixture 1/4 tsp per 1L of warm water- Cleaning cloths were placed into the sanitizer solution
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Following temperature control violations were observed:Bacon product was observed on the prep table at 24*CWrapped Frozen Chicken product was observed to thawing on the counter-top:- Temperature was measured to be 9.6*CCorrected during inspection:- Bacon product was relocated into the refrigeration unit- Wrapped Frozen chicken product was relocated under cold running water (Dipper well)Education provided:- "wet" bacon is a high-risk food product that must be kept under refrigeration when not ready-to-cook- Approved thawing methods include cooking from frozen, refrigeration, or protected under cold running water (dipper well method)
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Food area cloths were observed on the counter-tops.- The cookline sanitizer solution was measured at a concentration in excess of 400 ppm.Corrected during inspection:- Cleaning cloths were relocated into the sanitizer solution.Education provided: Sanitizer solution cleaning cloths must be relocated into the sanitizer solution between uses or replaced.- The sanitizer solution was diluted to 200 ppm chlorineEducation provided:Mix 1/4 tsp of bleach per 1L of water when creating chlorine sanitizer solutions
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following unsafe temperature control practices were observed:- Ground meat product was observed in a bucket at 25.4*C- Cooked chicken wings were observed at 27.4*C- Uncooked bacon was observed on the cook line at 24*CCorrected during inspection:- Products were relocated into refrigeration units
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand-sink was equipped with a single dishtowel for hand drying.Corrected during inspection:- The dishtowel was replaced with paper towel
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