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Chef N' Pigeon Lake - Main Kitchen

21 Village Drive Westerose AB T0C 2V0 · Food - General

Official record from Alberta →

Inspection summary

Chef N' Pigeon Lake - Main Kitchen has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on February 13, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on February 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 22, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 October 18, 2023. 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 3 times across 3 separate inspections, most recently on February 11, 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 July 29, 2024. 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.

14 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass washer had 50 ppm chlorine in the final rinse cycle, it should be at 100 ppm.Please have the glass washer serviced so that it can maintain the 100 ppm chlorine in the final rinse cycle.
  5. 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)?
      • The bar glass washer had 50 ppm chlorine in the final rinse cycle, it should be at 100 ppm.Please have the glass washer serviced so that it can maintain the 100 ppm chlorine in the final rinse cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • PREVIOUSLY - The finished floor material is damaged and lifting near the deep fryers.Operator would like to remove the current finished floor material and install a non-slip epoxy floor product - this will be acceptable.Please complete this work by Feb 28, 2025.Feb 11, 2025 - operator has had the old flooring material removed from the cooking line area and is preparing the cement for new flooring material.
  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 finished floor material is damaged and lifting near the deep fryers.Operator would like to remove the current finished floor material and install a non-slip epoxy floor product - this will be acceptable.Please complete this work by Feb 28, 2025.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some part of the weather stripping is damaged, leaving a gap that can allow pests to enter.August 22, 2024The operator has purchased the material and is waiting for the technician to repair it.
  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in cooler behind the food prep area: i) Cartoons of food were left on the floorii) Raw meat was placed very close to the bread.Operator removed the foods on the floor and separated raw meat from other food products.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Some part of the weather stripping is damaged, leaving a gap that can allow pests to enter.
  10. 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 finished floor material directly in front of the deep fryers had become loose and was removed by the operator. Now there is an area of exposed concrete.The affected area is approximately 2 feet X 2 feet in size.Corrective Action - This area of flooring will need to be properly prepared for best adhesion of any new finished flooring material being installed.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 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?
      • The operator has an expired Food Permit posted.If you are unable to find the email that contains your current Food Permit, please call 1-833-476-4743 to obtain a replacement.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The waitress cooler was at 8 C - due to the presence of some High Risk food items it must be kept at 4 C or colder.All of the other hot and cold food holding temperatures were satisfactory.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep table cutting boards are becoming stained and gouged.2. Please ensure that the range hood filters are being cleaned every 2-3 days as per your schedule, especially the filters over the char broiler.Corrective Action 1. Cutting boards could be planed or sanded down, but may need to be replaced.

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