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Bayshore Inn - Fireside Lounge and Wine Bar

111 Waterton Avenue Waterton Park AB T0K 2M0 · Food - General

Official record from Alberta →

Inspection summary

Bayshore Inn - Fireside Lounge and Wine Bar has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on May 6, 2026, recorded 4 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 6 times across 4 separate inspections, most recently on May 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 6, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on May 6, 2026. 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 8 times across 5 separate inspections, most recently on July 9, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 3 times across 2 separate inspections, most recently on May 12, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUATs spray bottle was very strong (>400 ppm) and was diluted during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The middle short line prep cooler measured 10°C. Staff advised that inspector that it had been heavily in use prior to the inspection. Cook was moving items to the next prep cooler. Do not use this cooler until it measured 4.0°C or less.
    • 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?
      • There is light coming in along the bottom at the back kitchen delivery door. Seal the gaps to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep line cutting boards are excessively worn and no longer smooth and easily cleanable. Resurface or replace the affected boards.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Leak along the pipes had been repaired; however, water was still observed dripping from the faucet joint. While water accumulation on the floor had improved, some was still present. The wall and sink counter had been resealed. Maintenance is expected to reseal the faucet joint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 9th: Grime, staining, and significant water accumulation had been improved but still was present on floors under the dish sinks. Odor had improved.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths were on prep counters. If cleaning cloths are going to be used for wiping food contact surfaces, they must be stored in a sanitizer bucket when not in use. Cloths were removed during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two leaks observed in the dishwashing area. Significant pooling suggests additional leaks may be present. Noted deterioration in the corner; conditions may warrant further assessment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING*There is still food debris underneath the cookline. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the dishwashing pit is not maintained in a clean and sanitary condition. Grime, staining, and significant water accumulation observed on floors and walls. Stagnant water contained visible microbial or mold-like growth, and a noticeable odor was present.
  5. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats, chlorine or iodine test strips were located throughout kitchen areas. Please ensure all kitchens have appropriate test strips readily available.
    • 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 back outside door's weatherstripping was in disrepair. Please repair or replace.Weatherstripping has been ordered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has improved. There is still food debris underneath the cookline. Please clean.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer had a buildup of food and debris underneath the blade area. Please clean
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff had their cell phone laying on the prep table. Ensure all personal items are stored separate from food areas to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was dispensing 0 ppm chlorine. Cups were obstructing drain area, preventing water from properly draining. Dishwasher was ran twice after removing items and measured 100 ppm chlorine.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats, chlorine or iodine test strips were located throughout kitchen areas. Please ensure all kitchens have appropriate test strips readily available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap in the dispenser at bar. Hand sink dispenser on order and set to arrive at facility within week. Ensure paper towel is installed in dispenser.
    • 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 back outside door's weatherstripping was in disrepair. Please repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food and debris underneath hard to reach areas/equipment. Please clean.
  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Various hand sinks were missing paper towel. Paper towel was retrieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The entire kitchen needs a deep cleaning. Food scraps on the floor, grease build up in the ventilation grease traps. Lots of flies noted. Please clean the entire kitchen area.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen main line hot holding unit holding 54.3 C. Food items were placed there under an hour prior.Inspector had food items cooled and put into refrigerator. Please have hot holding unit able to hold 60 C or above. Please send a photograph of a probe thermometer in the hot holding unite water showing above 60 C.

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