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Cochrane Lanes

11 - 402 Railway Street W Cochrane AB T4C 2B6 · Food - General

Official record from Alberta →

Inspection summary

Cochrane Lanes has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on April 17, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 January 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 9, 2026. 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?

  • 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 once on January 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on January 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature monitoring records available. Monitor food storage temperatures and dishwasher sanitizer concentrations daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature was measured at 8 degrees Celsius. Staff changed the temperature setting and cooler temperature was re-measured below 4 degrees Celsius.Monitor food storage temperature regularly and ensure that the temperature is kept at or below 4 degrees Celsius.
    • 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?
      • No records of pest control monitoring available. Pest monitoring template provided to operator. Complete monthly pest monitoring and keep records onsite.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing is required in the areas below;*The shelves by the storage area were not accessible due to card boxes and drink boxes. Please organize the area.*Dust on some of equipment stored at the bottom shelves and above the kitchen cabinets. Please make sure cleaning of the equipment is done. Please ensure deep cleaning of the areas which accumulated with dust and food debris is completed.
  4. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles, dishwashing detergents were stored in the same area with food items.Please make sure they are separately stored.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher Sani cycle was not operational during the inspection. It was getting any sanitizer through the pipe. Concentration of the Sani cycle was measured at 0 ppm. Ran the dishwasher multiple times but Sani cycle did not work. Operator will do manual dishwashing until the repair is completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen was not accessible during the inspection. There were dishes in one of the sink and the other sink was blocked with the dishwasher tray. Please make sure hand sink is always accessible in the kitchen for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organizing is required in the areas below;*Inside of the ovens were dirty - please clean them.*The shelves by the storage area were not accessible due to card boxes and drink boxes. Please organize the area.*Dust on some of equipment stored at the bottom shelves and above the kitchen cabinets. Please make sure cleaning of the equipment is done. *Dust in the cabinets where the pitchers were stored in the bar area. Please ensure deep cleaning of the areas which accumulated with dust and food debris is completed.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Bleach water solutions were measured at 0ppm. New solutions were prepared by the operator during the inspection. New solutions were measured at 100ppm and greater than 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the bar sink and kitchen sink was not in good repair. Please re-caulk the surface.*Wall open space under the kitchen sink - please make sure open wall space is repaired to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ice scoop at the bar area left on the counter. Corrected during the inspection. Please make sure ice scoop is kept in a clean container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas:*Bottom shelf of the prep table in the middle.*Tray and equipment stored bottom of the tall shelf by the back door *Hard to reach areas in the kitchenPlease make sure following above cleaned and sanitized adequately.

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