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Big Lake Inn

112 12 Avenue SW Slave Lake AB T0G 2A0 · Food - General

Official record from Alberta →

Inspection summary

Big Lake Inn has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on September 2, 2026, recorded 1 infraction.

5 of 10 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.

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 7 times across 5 separate inspections, most recently on September 2, 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)?

  • 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 once on February 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on August 21, 2025. 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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing strips not available.ENSURETest strips are available at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer tested above 200 ppm and bleached the test paper. Adjusted to 100 ppm during inspection.ENSURE:Bleach sanitizer is maintained at 100 ppm at all times.Bleach sanitizer is tested after mixing to verify it is 100 ppm.
  4. 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)?
      • Facility has a mechanical dishwasher but has opted not to use it. The have two large sink compartments and a third smaller portable compartment that hangs over the larger compartment with a drain at the bottom. Only disposable plates and cutlery are used.The facility was improperly washing dishes by washing with soap in the first compartment then spraying them with a bleach solution.The operator was educated on proper dishwashing procedures by first using soap and water in the first compartment, rinsing in the first compartment, then soaking in a 100ppm bleach solution in the second compartment. The third portable compartment can be used for draining.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility did not have paper towel in a dispenser at the handwashing sink in the dining area.ENSURE:All handwashing sinks have liquid soap and paper towel in a dispenser.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have sanitizing test strips
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using a scented clorox wipes. Educated operator on using an approved sanitizer and how to make an approved sanitizer using bleach. Operator made a bleach water solution with a concentration of 100ppm. Please ensure that an approved sanitizer is being used to sanitize food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff informed that reusable dishes were washed using soap and detergent. Dishwashing did not include a sanitizing step. Staff was educated on the use of an approved sanitizer for dishwashing to allow for effective sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have sanitizing test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the drawers in the dinning area had food debris. Staff corrected this during the inspection and cleaned the area up. Please ensure that the premise is kept clean at all times to prevent pest harbourage.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

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