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Coffee Stop

309 6 Street NE Slave Lake AB T0G 2A0 · Food - General

Official record from Alberta →

Inspection summary

Coffee Stop has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 12, 2025. The most recent inspection, on November 13, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 2 separate inspections, most recently on November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 13, 2025. 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 once on February 21, 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 once on February 12, 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?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution spray bottle was tested and measured at a concentration above 200 ppm (Test strip was bleached out). Public Health Inspector showed staff how to remake the sanitizer solution to 100 ppm during the inspection.Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm. Please ensure to test the sanitizer solution strength each time it is made and throughout the day to ensure appropriate concentrations are being maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following items were observed to be out at room temperature:1. Single serve dairy coffee creamers 2. A large container of International Delight Coffee CreamerLabeling on the above noted items state that they must be kept refrigerated. Staff put both items back into the refrigerator during the inspection.Ensure that high risk food items, such as dairy products, are maintained at their required temperatures (4 degrees C or lower/ 60 degrees C or higher) to prevent bacterial growth/contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The facility is now equipped with a small black freezer. The freezer was observed to be missing a thermometer.Operator obtained an appropriate thermometer for the freezer, which was equipped into the freezer during the inspection. All refrigeration and freezer units must be equipped with a functional thermometer to verify adequate temperatures are maintained for safe food storage.**Note: Adequate temperature of the freezer unit was verified by PHI during the inspection. The unit was measured at a temperature of -18 degrees C at the time of the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottle was observed to be unlabeled. Staff were able to label the bottle during the inspection. Ensure all chemicals and related substances are labeled for easy identification of their contents to prevent accidental misuse that can cause cross-contamination of food items and food contact surfaces.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the back room lacked a functional thermometer for monitoring temperature for food storage. Obtain food grade thermometer designed for use in fridge unit to verify that adequate temperatures are being maintained.**Note: Adequate temperatures of refrigeration unit was verified by PHI
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility lacked chemical testing equipment to verify sanitizer solution concentration. Ensure test strips for the chosen sanitizer are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces & 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?
      • Light fixtures above the food handling area were observed without a cover. PHI was unable to verify if light bulbs are shatter proof during the inspection. Ensure that all light bulbs, fixtures, skylights, or other glass fixtures suspended over food processing areas are shatter proof or are shielded in a way to prevent the scattering of broken glass onto food, water, ice or equipment in the event of breakage.

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