Skip to content
Loading map…

Canco 184 - Food

1 - 117 Lakeway Boulevard Sylvan Lake AB T4S 0H2 · Food - General

Official record from Alberta →

Inspection summary

Canco 184 - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on May 12, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on May 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 29, 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 once on May 12, 2026. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in spray bottles at the front counter measured 0 ppm.Bleach solution was mixed to 100ppm at the time of the inspection.Please use test strips to verify sanitizer concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Ensure hand washing occurs after handling til and other non-food surfaces or non-food related tasks, and before handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Measured the cold holding unit that had creamers and it measured 15.2C. Operator turned down the register and it measured 7.8C after a few minutes. Operator was directed to turn it down further and to ensure it measured 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cone holder, bulk candy scoops, and ice cream scoops were observed to require regular more frequent and thorough cleaning and sanitizing.Please clean and sanitize regularly - weekly at most.
  2. Monitoring 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)?
      • Please obtain bleach test strips, facility only has quat test strips, however a bleach sanitizer is being used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat ViolationSome areas are missing some floor tiles and equipment that is being removed will require tiles to be in place beneath where the equipment was located (islands, bank machine, etc). Required: floor tiles in front of the bank machine and any missing along edges of back room along walls require replacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure the dipper well is constantly running or changing the water every 4 hoursRepeat ViolationFacility will need to maintain ice cream scoops in a dipper well or a bucket of water that is being changed out frequently within every 4 hours.
  3. Demand 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?
      • Some areas are missing some floor tiles and equipment that is being removed will require tiles to be in place beneath where the equipment was located (islands, bank machine, etc). Required: floor tiles in front of the bank machine and any missing along edges of back room along walls require replacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Facility will need to maintain ice cream scoops in a dipper well or a bucket of water that is being changed out frequently within every 4 hours.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • Facility has been selling scooped ice cream outside of permit restrictions. Facility is now approved for minimal food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some areas are missing some floor tiles and equipment that is being removed will require tiles to be in place beneath where the equipment was located (islands, bank machine, etc). Required: floor tiles in front of the bank machine and any missing along edges of back room along walls require replacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Facility will need to maintain ice cream scoops in a dipper well or a bucket of water that is being changed out frequently within every 4 hours.

Nearby inspected facilities

Own this business? Add a badge to your website