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Whispering Winds Village - Kitchen

941 Elizabeth Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Whispering Winds Village - Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on December 22, 2025, recorded 2 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 3 separate inspections, most recently on July 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 16, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 21, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on December 22, 2025. 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 once on December 22, 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.

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of coconut milk was observed to be bent/misshapen. The chef discarded the product during the inspection. Damaged cans may compromise the seal and allow the growth of harmful bacteria, posing a food safety risk. Moving forward, please inspect canned goods regularly and discard any damaged containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dead insects and insect debris were observed on the light cover in the dry food storage area. Insects and debris above stored food can pose a contamination risk and indicate inadequate sanitation. Please ensure to clean the light cover and ensure ongoing maintenance of light fixtures in food storage areas.
  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A few opened sauces (soy sauce, oyster sauce) were being stored on the counter when the packaging stated refrigerate after opening. These were discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATs sanitizer measured <50 ppm from the dispenser and site manager was to reach out to the chemical supplier. A bleach solution was mixed and measured 100 ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ostro San in spray bottles measured <200 ppm. Staff discarded solution and prepared new. Spray bottles measured 200 ppm after filling with new solution. CDIThe meat slicer had food debris underneath the blade and around edges. Please clean and sanitize. It is recommended that staff provide written instructions on how to safely take apart the meat slicer. A brush may be useful to assist with cleaning hard-to-reach areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flooring underneath the deep fryer had a large spill and grease. Light covers and ceiling tiles had dust or dead pests on the inside or outside. The dry storage and walk in freezer floors had food and or debris.Please clean and sanitize the above-mentioned areas.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned and sanitized: underneath the deep fryer, on the floor underneath the prep area, a small spill in the dry storage area and the meat slicer had dried food debris. Please ensure that all equipment is dismantled or purchase a wired brush to for those hard-to-reach areas.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in the sink measured <100 ppm. Please purchase chlorine test strips from a food or chemical supplier.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher measured 61C at the rinse cycle. Ensure dishes and utensils are sanitized in an approved sanitizer (chlorine or Quats) for at least two minutes in the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a wired strainer showing signs fraying and missing pieces off of it. Please discard equipment.
  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was being thawed at room temperature. Operator was asked to thaw the fish either under cold running water or in the cooler. This was corrected during the inspection. Operator placed the fish in the cooler to defrost.
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