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Bethany Sylvan Lake - Kitchen

4700 47 Avenue Sylvan Lake AB T4S 2M3 · Food - General

Official record from Alberta →

Inspection summary

Bethany Sylvan Lake - Kitchen has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 10, 2025. The most recent inspection, on September 10, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 2, 2026. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of quaternary ammonium (Quat) sanitizer located on the third floor was tested and found to have a concentration of 0 ppm. The Director immediately prepared a new sanitizing solution, which was tested and verified to be 200 ppm. Please ensure that disinfectant solutions are prepared, monitored, and maintained at the appropriate concentration to ensure effective sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oak cabinets in the third-floor kitchen are beginning to show signs of wear. There is lifting laminate on upper cabinet to right of the stove and missing laminate on front of shelf to the left of the dishwasher. Unfinished, porous surfaces cannot be properly cleaned and sanitized. Have the laminate replaced or repaired so all surfaces are smooth, non-absorbent and easily cleanable.
  3. 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)?
      • The main floor kitchen dishwasher did not reach 71 C at the dish level and is therefore not sanitizing dishes. The detergent bottle was also empty. Until the unit is repaired, dishes must be washed and then placed in a sanitizer of 100 ppm bleach or 200 - 400 ppm quat solution in the sink for 2 minutes or taken to another dishwasher. Have the unit repaired and supplied. The dishwasher in the activity room was not tested but requires descaling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oak cabinets in the third-floor kitchen are beginning to show signs of wear. There is lifting laminate on upper cabinet to right of the stove and missing laminate on front of shelf to the left of the dishwasher. Unfinished, porous surfaces cannot be properly cleaned and sanitized. Have the laminate replaced or repaired so all surfaces are smooth, non-absorbent and easily cleanable.

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