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Best Western Plus Chateau Inn - Kitchen/Freude Cafe

5027 Lakeshore Drive Sylvan Lake AB T4S 1R3 · Food - General

Official record from Alberta →

Inspection summary

Best Western Plus Chateau Inn - Kitchen/Freude Cafe has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on October 7, 2026, recorded 5 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on October 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 4, 2025. 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 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 6 times across 4 separate inspections, most recently on October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 4 separate inspections, most recently on December 15, 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?

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.

11 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of dry ingredients and wooden serving boards were being stored on the floor. Items were relocated during the inspection.Please ensure all food and food equipment is stored off the floor in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in the bar fridge, kitchen fridge and the cafe under counter fridge thermometers were inaccurate. One thermometer was available to place in the kitchen fridge. The remaining three fridges require accurate thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The under-counter fridge in the cafe was holding at 13 C. Operator was advised to relocate the milk to the other cooler and have the unit adjusted or repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were being used to test a chlorine sanitizer in the dishwasher. Chlorine test strips are needed to accurately verify the sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A valid food handling certificate could not be provided for anyone in care and control of the two kitchens. Please provide a copy of a valid food handling certificate from an approved course within three weeks.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
  3. Demand Inspection

    3 infractions

    • 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?
      • Pest records are not being kept for the kitchen area and a blank copy of pest records for the cafe was present. Staff completed the kitchen records during inspection. Please ensure pest control records are being taken and recorded for all food areas of the facility once per month.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cases of beverage containers and canned alcoholic beverages were being stored on the floor of the bar area, and pasta and equipment were being stored on the floor of the kitchen storage room. Please ensure all food, food containers and food equipment are stored off the floor in a sanitary manner.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
  6. Risk Management 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?
      • Food handling is occurring in a room without a hand sink. Hand sinks are required where food is prepared. Please relocate the pizza oven to a kitchen area that has a hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the food store area is carpet. Carpet is not a suitable material for food handling and storage areas. Flooring in the food store must be smooth, non-absorbent and easily cleanable.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen staff had mentioned eggs are cooked and cooled at room temperature before moving into the fridge. Kitchen staff indicated that eggs are put away for the next day before her shift ends. Please ensure that eggs are cooled to 4 degrees C or lower within 2 hours.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One broken thermometer, one probe thermometer with battery not working, and one probe thermometer that was inaccurate. Staff calibrated the inaccurate thermometer and will replace the battery in the other. Please ensure there is always an accurate indicating thermometer available to verify internal temperatures of hazardous foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs prepared two hours prior were left at room temperature to cool but were probed at 40 C. Staff divided eggs into two containers and placed in an ice bath to further cool. 2. Cheese placed out on the buffet was at room temperature without a means of either maintaining 4 C or controlling for time. Please ensure hazardous food items on the buffet are kept at or below 4 C or at or above 60 C. Items that have sat in the danger zone (above 4 C and below 60 C) must be discarded after two hours. Either place cheese on ice or monitor time and discard after 2 hours. Ensure hazardous foods are cooled from 60 -20 C within 2 hours and from 20 - 4 C in the fridge within 4 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at bar area hand sink is not working. Please provide paper towel in a working dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No valid certificates for a safe food handler has been provided. At least one person in care and control of the facility must have a valid safe food handling certifcate from an approved course. A list of approved courses will be provided with copy of this report.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the kitchen fridge was 6 - 8 C. The ambient temperature of the bar fridge was 7 - 10 C. Staff adjusted the units, but they did not reduce in temperature during inspection. Service was called.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the bar area was not working. Batteries were replaced and unit dispensed paper towel.

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