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Bamboo Hut Restaurant

5052 46 Street Sylvan Lake AB T4S 1C3 · Food - General

Official record from Alberta →

Inspection summary

Bamboo Hut Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on October 13, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 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 6 times across 4 separate inspections, most recently on October 5, 2026. 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 4 times across 4 separate inspections, most recently on October 5, 2026. 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 once on January 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on October 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 October 5, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the white racks in the upright glass fridge next to the microwave are rusted and paint is peeling which can lead to contamination of food. Please have the rusted racks recoated or replaced.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer prepared in a bucket for use was found to be below 50 ppm. Staff changed solution during the inspection. Please ensure sanitizer is changed when cloudy, weakened or as needed to maintain the concentration at 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A container of cornstarch was being stored right next to the hand sink and could lead to contamination of the contents. Container was relocated. 2. A wallet, cell phone and tools were being stored in areas where food was stored or prepared. Staff were advised to relocate these items to a location separate from food preparation and storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer could be located in the upright glass fridge next to the microwave. Please provide an accurate thermometer in this cooler to ensure storage temperatures of hazardous foods are properly monitored.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the white racks in the upright glass fridge next to the microwave are rusted and paint is peeling which can lead to contamination of food. Please have the rusted racks recoated or replaced.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution being used was at 0 ppm on a test strip. Solution was adjusted to 100 ppm.Please ensure sanitizer is mixed to 100 ppm and verified on a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground meat was observed thawing on the counter at room temperature. Meat was placed in a cooler. Ensure meat is thawed either in the fridge, under cold running water, in the microwave only if cooking immediately afterward, or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine during the rinse cycle after a few tests.Please have the unit adjusted or repaired and ensure the chlorine is dispensing at 100 ppm prior to use.Until repaired, please ensure dishes are sanitized in the sink at 100 ppm for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test srtips were expired in 2023. Please obtain new test strips to ensure accuracy of testing the sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher racks have a thick build up of black debris on them. Please either clean or replace the dishracks.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some used cleaning cloths were observed being left on food contact surfaces in the kitchen. Sanitizer buckets at 100 ppm were available and staff placed cloths in solution during inspection.Storing cloths in solution reduces bacterial growth and prevents contamination of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One glass fridge in the kitchen was not supplied with a thermometer to monitor the temperature. Staff was able to provide a thermometer during inspection.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coats and an apron were hanging over the ice machine and storage shelving. Operator relocated items during inspection. Please ensure personal belongings are kept separate from food/ice to prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fronts of cupboard doors beneath the hand sink in the kitchen had debris spattered on them. Operator cleaned the doors.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at the front had no reaction on a test strip. Staff changed out the bleach solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle of unknown solution was hanging with a labelled bottle of bleach sanitizer. Staff believed the unlabeled bottle to also be sanitizer. Contents were discarded and staff advised to ensure all chemicals are labelled.Chemical solutions must be labeled to inform staff of contents for proper use, storage, and to prevent accidental misuse or cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of raw chicken were observed thawing at room temperature. Chicken had been out for approximately one hour and it was indicated that it would not be further processed for another hour. Chicken was returned to the fridge to thaw until processed. Hazardous foods must be thawed either under cold running water, in the fridge, or as part of the cooking process. Thawing in the microwave is acceptable if the item is to be further cooked immediately after.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors under the stove and fryers had debris build-up. Please ensure floors beneath cook line are cleaned routinely.

Nearby inspected facilities

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