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Chateau Lac Ste. Anne - Food

5123 49 Avenue Onoway AB T0E 1V0 · Food - General

Official record from Alberta →

Inspection summary

Chateau Lac Ste. Anne - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on June 11, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 June 4, 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 3 times across 3 separate inspections, most recently on June 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 4, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Diversey (quats) sanitizer from the automatic dispenser over the 2-compartment sink was measured to be 400ppm or greater at the time of inspection. This was discussed with the operator on-site. They were advised to manually dilute and test the sanitizer until Diversey can check the automatic dispensing system.The site was using the bucket method for sanitizer at the time of inspection. This was tested with the on-site quats test strips and did not register any concentration of quats in the bucket. Discussed with operator on-site to test the sanitizer bucket every time they make a solution. Quats (Q10) test strips were available on-site at time of inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Three cans of fish were observed to have dents near the seam of the can. This was discussed with the operator on-site, and due to the location of the dent the cans were pulled from the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some dust built-up on the condenser fan in the walk-in freezer The walk-in freezer door also had some grease build-up around the handle. This was discussed with the operator on-site who will have maintenance clean the areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility uses D10 Concentrated Detergent Sanitizer (DIN 02238968). This is marketed as a food safe sanitizer, and the facility has the appropriate test strips (quat). During the inspection, the prepared sanitizer solution was found to be 400ppm. The solution was diluted properly to 200ppm. Staff have been asked to use their test strips to monitor and to manually dilute the solution as needed. The facility to schedule maintenance to correct the mixing rate for the sanitizer dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food preparation area appeared clean and well organized. There was some evidence of dust build up on the ventilation covers in the walk-in cooler. Facility staff put in a request for cleaning during the inspection. This task is completed by the maintenance team as the covers need to be removed from the unit to be properly cleaned. All food in this area was covered and was not at risk of contamination at the time of inspection.
  5. Risk Management Inspection

    0 infractions

  6. 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?
      • The wall base behind the cooking equipment was observed to be in disrepair.This was discussed with maintenance personnel at the time of inspection. A timeline of 3-6 months has been given for repair as the large cooking equipment may have to be moved out of the way to repair the area.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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