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What the Chuck

9822 95 Avenue Peace River AB T8S 1H7 · Food - General

Official record from Alberta →

Inspection summary

What the Chuck has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on August 13, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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?

  • 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 November 28, 2024. 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 5 times across 4 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 2 separate inspections, most recently on September 4, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on November 28, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedules are not consistently maintained. Ensure cleaning records are updated daily as tasks are completed.
  2. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler did not wash his hands before putting on gloves. Hands must be washed before putting on gloves, when changing gloves and after removing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of potatoes were being stored on the floor of the mechanical room. The mechanical room is not an appropriate place for food storage. Potatoes were moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were in bulk products. Ensure scoops are stored in a manner that prevents the handle from contacting the bulk product.September 4, 2025 - Leaving scoops in food products still a concern.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash station in the kitchen was out of soap. Soap dispenser must be kept filled to allow for proper hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving unit at the north end of the kitchen is not in good repair. Shelf edges are damaged and missing trim. This prevents adequate cleaning and sanitizing of the unit. Shelving unit must be replaced or refinished so that it is smooth, non-permeable to moisture and can be effectively cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedules are erased at the end of every week. A record must be maintained. Take a photo of the white board before erasing it or switch to paper records, ensure at least 2 months are available for viewing during an inspection.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were in bulk products. Ensure scoops are stored in a manner that prevents the handle from contacting the bulk product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Burgers were thawing on the rack at room temperature. Operator indicated that they only stay on the rack for 20 minutes before being moved to the cooler to continue thawing. A timer should be set if this practice is to continue.
    • 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?
      • Professional pest control services are utilized on site but records are not maintained on site. Ensure the records are available for review during inspection.The loading door sweep has a gap that could allow for pest entry. Repair the door sweep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep sink still has the protective film on it from shipper. The film is not cleanable and must be removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation grates are overdue for cleaning. These should be cleaned regularly by staff to avoid an accumulation of grease. Cleaning schedules are erased at the end of every week. A record must be maintained. Take a photo of the white board before erasing it, ensure at least 2 months are available for viewing during an inspection.
  4. Initial Inspection

    0 infractions

  5. Demand 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?
      • The ice machine is on an unfinished wood stand. Unfinished wood must be finished so that it is smooth, impervious to moisture and can be effectively cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bar cooler has a piece of unfinished wood sticking out from under the unit. This cannot be effectively cleaned and is a tripping hazard. This must be removed. If it is necessary to elevate this cooler, then it must be elevated high enough to allow cleaning under the unit.

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