Buck Lake Cafe - Grocery
701 Lakeshore Drive West Buck Lake AB T0C 0T0 · Food - General
Inspection summary
Buck Lake Cafe - Grocery has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on April 15, 2026, found no infractions.
4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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.
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 once on February 26, 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 7 times across 4 separate inspections, most recently on February 12, 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 2 times across 2 separate inspections, most recently on October 1, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on February 26, 2026. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold food holding temperatures were satisfactory, EXCEPT for the Cafe prep table cooler was 19 C.After questioning the staff, it was discovered that the cooler was freezing some of the produce, that morning, so the staff member turned this cooler thermostat to off - to allow the cooler to warm up a bit.Unfortunately, the staff member did not come back to turn it back to its proper setting later in the morning.PHI observed this prep table cooler after lunch with this very warm temperature.Staff moved high risk food items into another fridge, until the prep table cooler comes down to 4 C or colder.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- An expired Food Permit is posted on the wall.As your renewal date approaches in April 2026, please ensure that your new Food Permit is posted once you obtain it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- 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?
- In the Bakery area1 - there were 3 countertop induction hot plates in use with no mechanical exhaust ventilation.2 - there was also a domestic countertop deep fryer in use.Corrective Actions.1 - you have a choice of: a) remove the induction countertop hot plates, OR b) move the use of the hot plates to where there is mechanical ventilation ( on the back wall of the Bakery area ), OR c) install ( at a minimum ) stainless steel domestic mechanical exhaust vents to remove heat and steam.2 - for the deep fryer, you have a choice of: a) remove the deep fryer, OR b) install a commercial range hood with fire suppression for this device that creates grease laden vapors, OR c) use an air fryer instead.Note - operator reports that they cook/process the bacon in the convection oven - this is acceptable.Note - since the time of this inspection, the operator has emailed this PHI and has indicated that they will install mechanical exhaust ventilation for the area where the stainless steel counters already are. This will be acceptable for the induction countertop hot plates.Oct 1, 2024 - PHI observed the stainless steel hod vent that exhausts to the outside, over the centre island work table.Note - there were 2 other induction cook tops located near the deli pass-thru window ( that are not directly under any type of exhaust system ).Therefore you will have to either:a) install another exhaust canopy ( like you did for the centre work table ), ORb) move these extra induction cook tops to the centre work table where they are covered by exhaust ventilation.Feb 12, 2025 - operator is arranging for additional exhaust vents.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the grocery area walk-in cooler, there were bulk bags of onions and carrots, in direct contact with the floor.Corrective actionThese types of food items must be stored so that they are up and off of the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the Bakery area1 - there were 3 countertop induction hot plates in use with no mechanical exhaust ventilation.2 - there was also a domestic countertop deep fryer in use.Corrective Actions.1 - you have a choice of: a) remove the induction countertop hot plates, OR b) move the use of the hot plates to where there is mechanical ventilation ( on the back wall of the Bakery area ), OR c) install ( at a minimum ) stainless steel domestic mechanical exhaust vents to remove heat and steam.2 - for the deep fryer, you have a choice of: a) remove the deep fryer, OR b) install a commercial range hood with fire suppression for this device that creates grease laden vapors, OR c) use an air fryer instead.Note - operator reports that they cook/process the bacon in the convection oven - this is acceptable.Note - since the time of this inspection, the operator has emailed this PHI and has indicated that they will install mechanical exhaust ventilation for the area where the stainless steel counters already are. This will be acceptable for the induction countertop hot plates.Oct 1, 2024 - PHI observed the stainless steel hod vent that exhausts to the outside, over the centre island work table.Note - there were 2 other induction cook tops located near the deli pass-thru window ( that are not directly under any type of exhaust system ).Therefore you will have to either:a) install another exhaust canopy ( like you did for the centre work table ), ORb) move these extra induction cook tops to the centre work table where they are covered by exhaust ventilation.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Operator did not contact their PHI regarding the addition of the induction countertop hot plates, and the subsequent need for proper exhaust ventilation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring 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?
- In the Bakery area1 - there were 3 countertop induction hot plates in use with no mechanical exhaust ventilation.2 - there was also a domestic countertop deep fryer in use.Corrective Actions.1 - you have a choice of: a) remove the induction countertop hot plates, OR b) move the use of the hot plates to where there is mechanical ventilation ( on the back wall of the Bakery area ), OR c) install ( at a minimum ) stainless steel domestic mechanical exhaust vents to remove heat and steam.2 - for the deep fryer, you have a choice of: a) remove the deep fryer, OR b) install a commercial range hood with fire suppression for this device that creates grease laden vapors, OR c) use an air fryer instead.Note - operator reports that they cook/process the bacon in the convection oven - this is acceptable.Note - since the time of this inspection, the operator has emailed this PHI and has indicated that they will install mechanical exhaust ventilation for the area where the stainless steel counters already are. This will be acceptable for the induction countertop hot plates.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Operator did not contact their PHI regarding the addition of the induction countertop hot plates, and the subsequent need for proper exhaust ventilation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- For the Cafe area hand wash sink - the paper towel is to be in a covered dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the bakery prep area the operator has a 2 burner propane stove in use, with a propane tank. There is no exhaust ventilation or fire suppression for this stove.PHI requested that the propane stove will need to be removed.Operator reported that they will have it removed before the end of the day.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the grocery store area - the slushie machine is on a bare wood countertop.This countertop will need to be sealed ( examples - paint or arborite ).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?