Westwind Motor Inn

4225 50 Street Drayton Valley AB T7A 1M4 · Food - General

14 inspections

1. Risk Management InspectionApr 14, 2026

   0 infractions

2. Risk Management InspectionApr 6, 2026

   1 infraction

   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • March 27, 2026 - previous inspection reports had noted that there was a leak of iodine in the base cabinet of the lounge glass washer.There is evidence that this leak is still present today.Please have the glass washer serviced and repaired so that it is no longer leaking iodine, this will also help boost your iodine concentration slightly for the final rinse step.April 6, 2026 - a service repair tech has been scheduled for Fri April 10, 2026 to repair the leak to this lounge glasswasher.Please ensure that you have your own iodine test kit, to check the glasswasher on a daily basis to ensure it is sanitizing with 12.5 to 25.0 ppm iodine, in the final rinse.
3. Initial InspectionMar 27, 2026

   2 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The lounge walk-in cooler had been turned off for a period of time and turned back on last night, its temperature was 15 C.This is not an issue for the alcohol stored inside this cooler, but the contents of the condiment jugs and the pre-portioned condiments will need to be discarded.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • March 27, 2026 - previous inspection reports had noted that there was a leak of iodine in the base cabinet of the lounge glass washer.There is evidence that this leak is still present today.Please have the glass washer serviced and repaired so that it is no longer leaking iodine, this will also help boost your iodine concentration slightly for the final rinse step.
4. Risk Management InspectionFeb 3, 2026

   0 infractions

5. Risk Management InspectionJan 15, 2026

   2 infractions

   • 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?
     • Weatherstripping on the back receiving door was in disrepair, creating a visible gap which may permit entry of pests/vermin into the facility. Corrective action: Weatherstripping on the back receiving door must be replaced. The facility has obtained a piece of weatherstripping but has not yet installed it.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • An iodine spill was observed in the bar area within the cupboard beneath the glasswasher.Corrective action: The source of the spill has reportedly been addressed by maintenance personnel, but the residual iodine spill still needs to be cleaned.
6. Risk Management InspectionDec 8, 2025

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • A spray bottle containing "Mrs. Meyer's Multi-Surface Everyday Cleaner" (an aromatherapeutic household product) was found in the front servery area after being removed during the previous inspection. This product was removed again upon request due to it not being suitable or approved as a sanitizer or disinfectant for commercial food establishments.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • The facility does not have any chlorine test strips, as the expired strips noted during the previous inspection were discarded and have not yet been replaced. Chlorine test strips must be obtained to ensure adequate sanitizer concentration.
   • 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?
     • Weatherstripping on the back receiving door was in disrepair, creating a visible gap which may permit entry of pests/vermin into the facility. Corrective action: Weatherstripping on the back receiving door must be replaced. It is recommended that you install the weatherstripping on the left-hand (stationary) side to create a tight seal as you close the door on the right-hand side.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • One of the exhaust hood filters appeared to be in disrepair.Corrective action: Please have this exhaust hood filter repaired or replaced to ensure the ventilation system functions effectively.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • An iodine spill was observed in the bar area within the cupboard beneath the glasswasher.Corrective action: The source of the spill has reportedly been addressed by maintenance personnel, but the residual iodine spill still needs to be cleaned.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Streaks of grease were observed down the walls behind the frying equipment, and was pooling on the floor below. There was also a significant buildup of debris on the floor. Corrective action: The walls and floors behind and below the cooking/frying equipment must be cleaned as part of your routine general sanitation practices.
7. Monitoring InspectionOct 15, 2025

   14 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Two unlabeled mason jars filled with liquid (one containing candy and the other with an unidentifiable product) were found in the front servery area. A staff member discarded these items during the inspection.
   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • A piece of raw fish that appeared green in colour was found in one of the coolers in the storage area. The fish was discarded by a staff member during the inspection.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • A spray bottle containing "Mrs. Meyer's Multi-Surface Everyday Cleaner" (an aromatherapeutic household product) was found in the front servery area. This product was removed by a staff member because it is not suitable or approved as a sanitizer or disinfectant for commercial food establishments.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. A silica gel packet was observed amongst bacon bits in a secondary container used for food preparation, which creates a risk of physical contamination of food. Corrective action: Ensure non-food items are removed when dispensing bulk product into containers for food preparation.2. Plastic cups were being used as scoops for bulk dry product. This increases the risk of contamination during food handling as your hand is likely to come into contact with the product when retrieving the cup.Corrective action: Scoops with a handle must be used to retrieve bulk dry product. Best practice would involve storing scoops outside of the container, but you may store the scoop within the container so long as the handle is pointing upwards and can be retrieved without touching the food product.3. A paper bag containing sugar was open in the storage area, which can facilitate physical contamination (particularly by pests). This risk was exacerbated by the bag being located on the floor, but it was moved onto a storage shelf during the inspection.Corrective action: Bags containing bulk products must be rolled and closed so that they are protected from the surrounding environment.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • An open tray of food was sitting on a cart directly beneath a sticky fly strip that contained a number of dead flies. The food cart was moved during the inspection.Going forward, please refrain from parking the food cart beneath the fly trap or move the fly trap to a location away from where food is being prepared and kept.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • A spray can containing glass cleaner was sitting in a box next to food items. The staff member removed the glass cleaner and stored it with compatible products.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • A water bottle containing coffee creamer was sitting at room temperature for an indeterminate period. A staff member discarded the bottle.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Sauces requiring refrigeration were being kept at room temperature for prolonged periods in the bar and kitchen areas. Corrective action: Please keep individually portioned and bottled sauces requiring refrigeration in the coolers when not in use.
   • 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 have expired.Corrective action: Please replace your chlorine test strips. As discussed during the inspection, it would be best practice to find somewhere other than the top of the dishwasher (a hot, humid environment) to store them so that the integrity of the test strips is protected and accurate readings are being obtained.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Employee handwashing sink in the front servery area is missing a soap dispenser. Corrective action: Please reinstall and stock the wall-mounted soap dispenser or place a bottle of soap by the handwashing sink.
   • 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?
     • Weatherstripping on the back receiving door is in disrepair, creating a visible gap which may permit entry of pests/vermin into the facility. Corrective action: Please replace the weatherstripping on the back receiving door. It is recommended that you install the weatherstripping on the left-hand (stationary) side to create a tight seal as you close the door on the right-hand side.
   • 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?
     • 1. The permit posted in the kitchen expired September 30, 2025. 2. The permit posted in the lounge expired in 2023.3. There is no permit posted in the breakfast area. Corrective action: Please ensure that a current/valid copy of your Food Handling Permit is displayed for public view in customer areas (i.e., breakfast area, lounge).If you are unable to find your current Food Handling Permit, please call 1-833-476-4743 to obtain a replacement.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The exhaust hood has grease buildup on the filters, and grease is dripping on the surrounding walls. Corrective action: Exhaust hood needs to be regularly cleaned as part of your regular sanitation program, preferably on a weekly basis.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The handle to the Hamilton Beach standup freezer in the kitchen area has undergone a repair with caulking but has not been sealed. As a result, the surface of the freezer is porous and not easily cleanable. Corrective action: Please paint the caulking on the handle of this freezer with a sealant to render the surface smooth, easily cleanable, and impervious to moisture.2. An iodine spill was observed in the bar area within the cupboard beneath the glasswasher.Corrective action: The source of the spill has reportedly been addressed by maintenance personnel, but the residual iodine spill still needs to be cleaned.
8. Monitoring InspectionApr 28, 2025

   0 infractions

9. Monitoring InspectionFeb 5, 2025

   3 infractions

   • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
     • PHI found 5 jars of spaghetti sauce with MA 2021 and DE 2021 Best Before dates.These were discarded during the inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • PREVIOUSLY - Hot and cold food holding temperatures were satisfactory, EXCEPT for the prep table cooler on the cooking line, it was at 8 C with a bin of ice in the bottom compartment.There were only sliced vegetables and cheese in the upper compartment, at time of inspection.Going forward, please follow these directions, they are:1. Only keep food items in the upper compartment during the main meal times of breakfast, lunch and supper.2. During non-meal times and overnight - this prep table cooler is not to have any food items stored in it.3. Have repairs completed OR, replace this unit - as soon as possible.Feb 6, 2025 - Hot & cold food holding temperatures are satisfactory, EXCEPT for this same identified prep table cooler on the cooking line.Follow the 3 directions above, especially #3.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The back splash wall behind the cooking equipment has grease running down it from the rangehood system.Corrective actionHave this identified wall cleaned and be a part of a weekly cleaning schedule.
10. Monitoring InspectionNov 26, 2024

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the old banquet room that has random items stored on a carpeted floor - there were cases of food take-out containers, napkins and paper towel - in direct contact with the floor.Please have these food related items placed onto shelving to get them up and off of the floor.Sept 17, 2024 - this work has not been completed. - the use of pallets on the floor and then store the food related products on the pallets would be acceptable.Nov 26, 2024 - THIS IS STILL AN OUTSTANDING ISSUE, PLEASE MAKE REPAIRS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot and cold food holding temperatures were satisfactory, EXCEPT for the prep table cooler on the cooking line, it was at 8 C with a bin of ice in the bottom compartment.There were only sliced vegetables and cheese in the upper compartment, at time of inspection.Going forward, please follow these directions, they are:1. Only keep food items in the upper compartment during the main meal times of breakfast, lunch and supper.2. During non-meal times and overnight - this prep table cooler is not to have any food items stored in it.3. Have repairs completed, OR replace this unit - as soon as possible.
    • 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?
      • Operator has an expired Food Permit posted.Please find your current Food Permit and post it in public view.If you are not able to find it, please call 1-833-476-4743 to obtain a new copy.
11. Monitoring InspectionSep 17, 2024

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the old banquet room that has random items stored on a carpeted floor - there were cases of food take-out containers, napkins and paper towel - in direct contact with the floor.Please have these food related items placed onto shelving to get them up and off of the floor.Sept 17, 2024 - this work has not been completed. - the use of pallets on the floor and then store the food related products on the pallets would be acceptable.
12. Monitoring InspectionApr 26, 2024

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the old banquet room that has random items stored on a carpeted floor - there were cases of food take-out containers, napkins and paper towel - in direct contact with the floor.Please have these food related items placed onto shelving to get them up and off of the floor.
    • 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?
      • The fly strips in the kitchen appear to be quite full and need to be changed out.When doing this, please position the fly strip near the middle of the prep table area closer to the kitchen doors, where there is less food directly below the fly strip.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the front waitress area, the sink next to the coffee machine - there is missing front trim for the countertop.The missing front countertop trim will need to be replaced.March 13, 2024 - you can either install new trim for the countertop OR paint the exposed wood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The interior of the kitchen range hood has grease and oils dripping from it.2. The floor under and behind the cooking equipment has grease, oils, food and other debris present.3. the stove top drip trays are filthy.Corrective Action.The 3 identified areas above need: - to be cleaned immediately - to be on a regular cleaning schedule (for example - once per week and when there is a food spill).March 13, 2024 - Items 1 & 2 have not yet been completed. Please clean these identified areas as soon as possible.Item 3 - the stove drip trays have been cleaned and are lined with tin foil. CORRECTED.April 26, 2024 - the exterior of the range hood and filters are being cleaned on a weekly basis - this is a much needed improvement.Operator is trying to find a commercial company to come to do the interior of the hood and the duct work. Please have this work completed as soon as possible.Deep cleaning of the floors and walls behind the cooking equipment has not been completed yet. You will need to find a way to move the large pieces of cooking equipment to complete this work as soon as possible.
13. Risk Management InspectionMar 13, 2024

    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?
      • In the front waitress area, the sink next to the coffee machine - there is missing front trim for the countertop.The missing front countertop trim will need to be replaced.March 13, 2024 - you can either install new trim for the countertop OR paint the exposed wood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The interior of the kitchen range hood has grease and oils dripping from it.2. The floor under and behind the cooking equipment has grease, oils, food and other debris present.3. the stove top drip trays are filthy.Corrective Action.The 3 identified areas above need: - to be cleaned immediately - to be on a regular cleaning schedule (for example - once per week and when there is a food spill).March 13, 2024 - Items 1 & 2 have not yet been completed. Please clean these identified areas as soon as possible.Item 3 - the stove drip trays have been cleaned and are lined with tin foil. CORRECTED.
14. Monitoring InspectionFeb 7, 2024

    7 infractions

    • 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?
      • The operator has an expired Food Permit posted.Please find your current Food Permit or call 1-833-476-4743 to obtain a new one.Once you have your current Food Permit, make sure it is posted in a public viewing area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the front waitress area, the sink next to the coffee machine - there is missing front trim for the countertop.The missing front countertop trim will need to be replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the back prep area - there is a commercial style 2 burner gas stove (to the right hand side of the sinks).This 2 burner gas stove is dirty, has improper exhaust ventilation and has no fire suppression.Corrective ActionYou have a choice between 2 options, they are:a) clean up this stove unit and provide proper exhaust ventilation with fire suppression, ORb) remove this gas stove from the premises and properly cap off the gas line and/or any electrical connections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an improper connection for the laundry washer to a former toilet drain. With the current piping arrangement - this will allow sewer gas to directly enter the clothes washer.Corrective actionHave a qualified plumber install a proper p-trap drain connection, with vent, for the clothes washer to drain into before making the connection to the former toilet drain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the back prep area to the right hand side of the sinks, there is a commercial mixer on a wooden stand.The wooden stand has a chipped countertop surface and is old and worn.Corrective action:a) Repair the wooden stand such that it can be easily cleaned and sanitized without possibly cutting a food handler's hand, ORb) Replace this stand with a new stand.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial style Panasonic microwave, on the main cooking line of the kitchen has a dirty interior and the interior ceiling panel is damaged and falling down.Corrective ActionThis microwave will need to be either repaired or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The interior of the kitchen range hood has grease and oils dripping from it.2. The floor under and behind the cooking equipment has grease, oils, food and other debris present.3. the stove top drip trays are filthy.Corrective Action.The 3 identified areas above need: - to be cleaned immediately - to be on a regular cleaning schedule (for example - once per week and when there is a food spill).