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Carlos Restaurant

329 Main Street NE Slave Lake AB T0G 2A3 · Food - General

Official record from Alberta →

Inspection summary

Carlos Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on June 10, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 6 times across 5 separate inspections, most recently on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 14, 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 5 times across 3 separate inspections, most recently on May 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on May 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Soiled cloths were observed in the chlorine sanitizer solution bucket in the kitchen. Staff discarded the cloths into the garbage and replaced with fresh cloths when requested during the inspection. Ensure that cleaning and sanitizing cloths are changed out when heavily soiled to prevent contamination of food contact surfaces and food equipment. 2. Chlorine sanitizer solution was observed to be cloudy and dirty. Staff discarded the sanitizer solution and prepared a fresh sanitizer solution during the inspection. Ensure sanitizer solutions are changed throughout service (especially when cloudy or dirty) and maintained at their required concentrations for effective sanitization of food contact surfaces/food equipment. Ensure test strips are used to verify the sanitizer solution concentration each time a new solution is prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soiled takeout container lids were on the storage shelf next to the deep fryer. Staff discarded the lids into the garbage during the inspection when requested. Ensure that food storage containers and lids are maintained in a clean and sanitary condition to prevent contamination of stored food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is observed to be holding the door of the ice machine together, as the door is damaged. Duct tape is unsuitable for use on food equipment as it cannot be properly cleaned or sanitized.Ensure that the duct tape is removed and the door is repaired/replaced as required for its maintenance.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was being stored directly on the floor in the kitchen. Staff were able to transfer the onions into a plastic container on a storage shelf during the inspection. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and provide ease of access for cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle in the bar area was unlabeled. Operator confirmed the contents were bleach and water sanitizer solution and was able to label the bottle with a permanent marker during the inspection when requested. Ensure that all bottles that contain chemicals are labeled to identify their contents and prevent accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three chest freezers in the back storage room and one chest freezer beside the office were not equipped with a thermometer. Operator was able to equip all four freezers with a thermometer during the inspection.Ensure that all freezer and refrigerator units are equipped with a thermometer to verify that adequate food storage temperatures are being maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The underside of the preparation cooler lid (next to the entrance to the kitchen) has a significant build-up of food debris. Ensure the underside of the preparation cooler lid is thoroughly cleaned and sanitized to protect stored food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is observed to be holding the door of the ice machine together, as the door is damaged. Duct tape is unsuitable for use on food equipment as it cannot be properly cleaned or sanitized.Ensure that the duct tape is removed and the door is repaired/replaced as required for its maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The crevice between the deep fryer and the storage shelf has a significant build-up of food debris2. There is grease/grime build-up underneath and behind the deep fryerOperator was able to thoroughly clean the and sanitize the above noted areas during the inspection. Please increase the frequency of cleaning and sanitization of the above noted areas, especially hard to reach areas and/or crevices to ensure the facility is maintained in a clean and sanitary condition and to prevent pest attraction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The exterior sides of the deep fryer had a significant build-up of grease and food debris. Staff were able to clean and sanitize the sides of the deep fryer during the inspection. Ensure that all food equipment is maintained in a clean and sanitary condition.2. The trim on one of the shelves next to the deep fryer was in disrepair and coming off the shelf. Operator was able to glue the trim back onto the shelf during the inspection. Ensure that all food equipment, including storage units, are maintained in good working condition so they are easily cleanable.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • The baseboard trim on the wall behind the commercial stand mixer and wooden preparation table was observed to be missing. Staff indicated that the contractor is coming back to the facility to install the missing baseboard trim. Wall joints must be sealed/properly finished to ensure they are durable, impervious to moisture, and easily cleanable. This is to prevent accumulation of debris and pest attraction.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled cloths were observed in the following areas: 1. In the hand washing sink.2. On the preparation cooler cutting board.Staff discarded cloths into the garbage during the inspection. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) test strips in the facility were observed to have expired (EXP: October 2025). Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls in the kitchen were observed to be unfinished in the following areas:1. Behind the dishwasher and dishwashing sink. 2. Baseboard trim was observed to be missing on the wall behind the preparation cooler. Staff indicated that a contractor is in progress of completing the walls by the end of January 2026. Wall surfaces must be properly finished so they are smooth, durable, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not being maintained in a clean and sanitary condition: 1. The walls, floors and shelving of the walk-in cooler were observed to have a build up of food debris/spills and grime.The above noted areas must be thoroughly cleaned and sanitized. Commercial food facilities must be maintained in a clean and sanitary condition.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Various soiled white cloths were observed on the counter next to the hand washing sink. Staff discarded the cloths into the garbage during the inspection. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility lacked probe thermometers. Operator was able to obtain two food grade probe thermometers capable of measuring temperatures between 0 and 100 degrees during the inspection. The operator of a commercial food facility must ensure that an accurate thermometer is available for use to verify that foods have reached the minimum required temperatures for safe food handling.
  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution bucket was tested and resulted in a concentration of 10 ppm. Staff were able to re-make the solution, which was tested and resulted in a concentration of 100 ppm. Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm for effective sanitization of food contact surfaces.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was noted to be prepared at concentration over 1000 ppm. Operator corrected the violation during inspection by preparing a new solution at 100 ppm using the test strips that are available on site.Ensure that test strips are used each time a new chlorine solution is prepared, and routinely to maintain the concentration at 100 ppm.
  11. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sacks of onions were noted to be left on the floor in the dry storage area and in the kitchen. Operator placed the food items on the shelves during inspection.Ensure that all foods are stored at least six inches off the floor to prevent contamination and to allow easy cleaning of floors.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle was noted to be without an adequate label.Ensure that all chemical containers are correctly labelled so that all food handlers are made aware of the content, and to prevent misuse of unidentified chemicals.
  12. Risk Management Inspection

    0 infractions

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