Skip to content
Loading map…

Chief's Pub & Eatery

4707 Lakeshore Drive Sylvan Lake AB T4S 1C6 · Food - General

Official record from Alberta →

Inspection summary

Chief's Pub & Eatery has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on May 21, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 January 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 21, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 May 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Glasses in the freezer were being stored upside down with the drinking edge resting in a layer of ice in the freezer. Ice buildup may not be potable and could contaminate the glassware. Staff began washing trays to place the glassware on after washing, until the freezer could be defrosted. Please ensure the freezer is defrosted and glassware is stored in a manner that protects from contamination.2. One cart and some dish racks had a build-up of debris and require a thorough cleaning or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the rangehood has a dust build up that can fall and contaminate food being prepared below. Vents are being serviced shortly, and the ceiling is being cleaned prior to the service.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in beer cooler door has exposed Styrofoam and the surface is not cleanable. Please ensure the door is fully surfaced in a material that is non-absorbent and easily cleanable.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop and handle of scoop were observed sitting in the ice of the ice well. Hose for beverage dispenser left sitting in ice. Staff removed both.Please ensure items that can contaminate ice are kept away from the ice and stored in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small glass door fridge in bar area was maintaining 10.1 C and some items in this unit required refrigeration. Items were relocated to a properly operating fridge and only items that don't require refrigeration were left in the unit.Please do not store any hazardous foods or items requiring refrigeration in this unit unless is it maintaining 4 C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the dishwasher was found to be obstructed with a pail placed in it. Pail was removed. This has been observed at previous inspections. Please ensure the hand sink is kept free and clear of obstructions that may hinder food handlers from washing their hands when necessary.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the end of the dishwasher was being obstructed by a pail of solution used for washing tables. Please ensure the hand sink is kept free and clear to facilitate proper hand washing when necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an accumulation of dust around the ceiling vent and ceiling tiles above the grill area. Please clean the vent and surrounding area to prevent dust from falling into food prepared below.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The hose for dispensing beverages in the bar area was left resting in ice that was intended for consumption. The hose has the potential to contaminate the ice. Please ensure the hose is stored in a manner that doesn't potentially contaminate the ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor beneath fryers need cleaning as some food debris present.

Nearby inspected facilities

Own this business? Add a badge to your website