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2nd Wind Brewery and Eatery

170 - 5003 Lakeshore Drive Sylvan Lake AB T4S 1R3 · Food - General

Official record from Alberta →

Inspection summary

2nd Wind Brewery and Eatery has been inspected 18 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on April 1, 2026, recorded 2 infractions.

5 of 18 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 8 times across 6 separate inspections, most recently on April 1, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 5 separate inspections, most recently on August 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 14 times across 7 separate inspections, most recently on July 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 13 times across 9 separate inspections, most recently on April 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

18 inspections

  1. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was on but not in use. Cycles were run to heat the unit and the temperature at the dish level reached 69 C but got colder on subsequent cycles. Have the dishwasher adjusted or repaired and ensure it is reaching 71 C at the dish level prior to use. In the meantime, all glassware must be washed and then sanitized in a quat solution for 2 minutes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall the kitchen was clean. The following areas require some cleaning: 1. the walk-in cooler fans and ceiling above the fans have dust accumulation2. Dish rack to the left of the dishwashing sinks require cleaning3. top portion of prep cooler has dried out food debris and should be cleaned daily
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dec. 15: dishwasher reached 68 C. Dishwasher was only reaching 69 C at the dish level. Please adjust or repair the dishwasher and ensure it is reaching 82 C on the sanitizing cycle. As a temporary measure, until temperature is adjusted, please ensure all glasses/utensils are sanitized in the dish room sinks.
  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was only reaching 69 C at the dish level. Please adjust or repair the dishwasher and ensure it is reaching 82 C on the sanitizing cycle. As a temporary measure, until temperature is adjusted, please ensure all glasses/utensils are sanitized in the dish room sinks.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Aug. 13: The bar fridge is still waiting for repair and the back kitchen under counter freezer broke down overnight. At time of inspection no food was being stored in it. Aug. 12: Ambient temperature of the fridge was 12.6 C. A part is on order and the repair is expected to be completed Aug. 13. The ambient temperature in the bar fridge was 9.8 C. This fridge can be used to store only beverages that do not require refrigeration, or it must be repaired if holding items that require refrigeration. Have the unit adjusted or repaired or cease using it to store items that require refrigeration.
  8. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items that require refrigeration were being stored in the bar fridge with an ambient temperature of 12.6 C. Staff was aware of the temperature but did not take action to prevent temperature abuse. Staff began discarding items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken wings were being thawed in warm water in the sink. Bacterial growth can occur rapidly in warm environments. Warm water was removed and cold running water turned on.Hazardous foods are to be thawed either in the fridge, under cold running water or as part of the cooking process.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Aug. 12: Ambient temperature of the fridge was 12.6 C. A part is on order and the repair is expected to be completed Aug. 13. The ambient temperature in the bar fridge was 9.8 C. This fridge can be used to store only beverages that do not require refrigeration, or it must be repaired if holding items that require refrigeration. Have the unit adjusted or repaired or cease using it to store items that require refrigeration.
  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was again being prepared in the dish pit area. A blender with food in it was sitting in the area and plugged in. Food is not to be prepared in the dish pit area as it can lead to contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge temperature was at or above 9.8 C. Staff relocated items that require refrigeration. Ensure no foods that require refrigeration are stored above 4 C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature in the bar fridge was 9.8 C. This fridge can be used to store only beverages that do not require refrigeration, or it must be repaired if holding items that require refrigeration. Have the unit adjusted or repaired or cease using it to store items that require refrigeration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning complete and the following still outstanding: 1. back wall had grease build up2. some walls still require cleaning
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not readily available for use while food handling was occurring. Staff are to ensure a bucket of sanitizer is filled and available for use to sanitizer food contact surfaces when food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An open bowl of gravy was left uncovered2. A pot of water for cooking was being stored on the floor3. Scoop for ice was being stored in the ice4. Bowls were being stored on the chest freezer that was covered in food debris. 5. containers of batter and breading from the previous day were not sifted and were being stored in unclean containersFood is to be covered, stored in clean containers and kept off the floor to protect from contamination. Ensure utensils are stored in a manner that doesn't contaminate food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not readily available to food handler for verifying internal temperatures of foods being cooked or reheated. Ensure all staff are aware of where thermometers are to be stored and when to use them as foods that aren't verified to be fully cooked or fully reheated could lead to foodborne illness.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not readily available or could not be found. Ensure all staff are trained to use the test strips to verify sanitizer concentrations and are aware of where they are to be stored for use.
    • 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?
      • Permit not posted. Ensure the permit is posted in a location visible to customers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was found to be in an unsanitary state. 1. Fronts and tops of equipment and table had grease and other debris. 2. Inside of microwave had dried on food on all surfaces3. vents and back wall had grease build up4. Potato chipper had food debris left in it5. top of chest freezer had food remnants on it6. walls of kitchen were unsanitaryKitchen requires a deep and thorough cleaning of all surfaces.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management 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?
      • Update: vents are scheduled to be serviced tomorrow. Vents over the cookline were unsanitary and vents are past due for a third party service. Have the ventilation system serviced and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: Some cleaning has been done and washrooms were clean. Some areas still require cleaning. The kitchen is being maintained in an unsanitary condition. The following require a thorough cleaning: - top of grill - fronts of cooler drawers- sides of equipment
  13. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice machine had a rust-colored sediment in the bottom of the unit. Sediment can contaminate ice used in beverages. Ensure the ice present is discarded, the machine emptied and cleaned before refilling with fresh ice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of beverages and sauces were being stored on the floor next to the dishwashing sink. Items were relocated.Food must be stored off the floor 6 inches and in a sanitary manner and location.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Gravy was being held on the hot plate without heat and was probed at 41 C. 2. The bar fridge was at 7.5 - 9 C and was used to store cream and other items that require refrigeration. 3. A sauce containing mayonnaise was left at room temperature and probed at 20 C. Sauce was discarded due to temperature abuse. Store potentially hazardous foods at or above 60 C or at or below 4 C in the cooler.
    • 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?
      • Facility is operating outside of their permit restrictions. Raw ground beef is going through multiple temperature changes prior to service. Operator was advised at previous inspection to cease this product due to the amount of temperature changes. Permit is being updated to a higher risk facility based on level of food preparation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vents over the cookline were unsanitary and vents are past due for a third party service. Have the ventilation system serviced and cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen is being maintained in an unsanitary condition. The following require a thorough cleaning: - top of grill - top of deep fryer doors - sides of equipment- top of chest freezer- garbage in washroom overflowing
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer used on food contact surfaces. It was explained that only a cleaner is used on surfaces and the container of cleaning solution was cloudy and in need of changing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A phone was observed sitting on the cutting board of the prep cooler where food is prepared. Ensure personal belongings are stored separately from food and food contact surfaces to prevent possible contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Brewing equipment is still encroaching on the food side of the facility. Brewing equipment has encroached on the dishwashing space leaving little room for movement and in close proximity to cleaned utensils. Relocate beer equipment and keep separate from food facility areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in both the front of store and at the dish sinks were not labeled with their contents. Proper labeling is necessary to prevent safety risks to handlers and contamination of food or food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap present for hand washing at the hand sink. Food handlers are not able to properly wash hands without soap which helps remove contaminants.
    • 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?
      • A large tube of raw ground beef was thawing to be further processed for menu items. This facility is permitted for intermediate food handling only and cannot do extensive food handling which includes thawing, cooking, cooling, possibly freezing and reheating of this item. Only foods that go through 2 or less processing steps can be offered under the current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces in the kitchen area were in an unsanitary state. Ensure the equipment is cleaned and sanitized as often as necessary to maintain the kitchen in a clean manner.Sinks, fronts of equipment and wall behind grill require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Brewing equipment still encroaching on kitchen area. Brewing equipment encroaching on kitchen area making cleaning of hard to reach areas difficult. Please relocate the brewing equipment and ensure floors and corners are easily accessible for cleaning.
  16. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Brewing equipment is still encroaching on the food side of the facility. Brewing equipment has encroached on the dishwashing space leaving little room for movement and in close proximity to cleaned utensils. Relocate beer equipment and keep separate from food facility areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Brewing equipment still encroaching on kitchen area. Brewing equipment encroaching on kitchen area making cleaning of hard to reach areas difficult. Please relocate the brewing equipment and ensure floors and corners are easily accessible for cleaning.
  17. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Corrected: microwave and food items have been moved from the dishwashing area. Brewing equipment is still encroaching on the food side of the facility. Brewing equipment has encroached on the dishwashing space leaving little room for movement and in close proximity to cleaned utensils. Relocate beer equipment and keep separate from food facility areas.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff could not provide verification that a safe food handling certificate had been acquired. Staff did not demonstrate adequate knowledge of food safety. Staff were not aware of what was sanitizer and were observed using cleaner in place of sanitizer. Knowledge of how to use test strips was lacking. Ensure staff are properly trained and ensure staff are properly certified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected: Areas requiring cleaning have been cleaned. Brewing equipment still encroaching on kitchen area. Brewing equipment encroaching on kitchen area making cleaning of hard to reach areas difficult. Please relocate the brewing equipment and ensure floors and corners are easily accessible for cleaning.
  18. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was occurring, but no sanitizer was prepared to sanitize food contact surfaces. Knives were being stored in a sanitizing solution but the container was too small and knives could not be fully submerged. Store utensils fully submerged in solution or in a sanitary manner and changed every 4 hours.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tube of raw ground beef was placed on top of a paper box containing cheesecake. Juices from the beef could drip and soak into box contaminating the cheesecake. Meat was relocated. Ensure raw meats are stored separately or below cooked and ready-to-eat products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A microwave, fruits, blender and food containers were present in the dishwashing area. It was made clear when opening that this area is not to be used for food preparation as the area and surfaces are not intended for food preparation and it is in too close of a proximity to dishwashing. 2. Brewing equipment has encroached on the dishwashing space leaving little room for movement and in close proximity to cleaned utensils. Remove all items from the top of the 2-door freezer. Ensure food preparation and production are only occurring in the kitchen area. Relocate beer equipment and keep separate from food facility areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were mislabelled. A container labelled "glass and multisurface cleaner" was filled with a quat based sanitizer. Solution was emptied and filled with appropriate chemical. Ensure all chemicals are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Ground beef on the stove top without heat was probed at 60 C when staff indicated it had just finished cooking. Beef was reheated above 74 C during inspection 2. Gravy held at 54.8 C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Probe thermometer was inaccurate. After calibration it was still reading inaccurately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was indicated that dishes were washed in soap and water, then rinsed in hot water. No sanitizing step was being done. Only sanitizer present for use was intended for the kitchen dispenser. No dispenser for sanitizer is installed at the 2-compartment sink, and no other sanitizer was present. Reviewed proper steps for washing utensils: Wash in soap and water, rinse with clean water then fill second sink with sanitizer and allow to sit in solution for 2 minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap present at the hand sink in the bar area as the dispenser was broken. Ensure the hand sink is always supplied with soap and paper towel in dispensers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff could not provide verification that a safe food handling certificate had been acquired. Staff did not demonstrate adequate knowledge of food safety. Staff were not aware of what was sanitizer and were observed using cleaner in place of sanitizer. Knowledge of how to use test strips was lacking. Ensure staff are properly trained and ensure staff are properly certified.
    • 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 kitchen hand sink has an active leak from the pipe beneath. The dishwasher is overflowing with soap residue. Have the sink and dishwasher serviced to ensure neither are leaking and soap is dispensing properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High touch surfaces such as wall next to the chest freezer on the right, and light switch were dirty. Fronts of coolers/freezers and top of chest freezer were dirty. Brewing equipment encroaching on kitchen area making cleaning of hard to reach areas difficult.

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