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Cold Lake Senior's Society

1301 8 Avenue Cold Lake AB T9M 1J7 · Food - General

Official record from Alberta →

Inspection summary

Cold Lake Senior's Society has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on March 20, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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 March 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 24, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 24, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 2 separate inspections, most recently on March 20, 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor debris was observed on the bottoms of both refrigerator units. Food equipment and storage surfaces must be maintained in a clean condition to reduce the risk of contamination and pest attraction. Please clean the bottoms of both refrigerator units and maintain them in a clean condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris and/or residue was observed inside the microwave. Food equipment must be maintained in a clean and sanitary condition to reduce the risk of contamination. Please clean the microwave and maintain it in a clean condition.
  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired litmus test paper strips were observed at the time of inspection. Expired test strips may not provide accurate results and cannot be relied upon to confirm sanitizer concentrations. Please discard the expired litmus test paper strips and replace them with unexpired test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris and/or residue was observed inside the microwave. Food equipment must be maintained in a clean and sanitary condition to reduce the risk of contamination. Please clean the microwave and maintain it in a clean condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Minor debris was observed on the bottoms of both refrigerator units. Food equipment and storage surfaces must be maintained in a clean condition to reduce the risk of contamination and pest attraction. Please clean the bottoms of both refrigerator units and maintain them in a clean condition.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure only food from approved sources are used in the facility. Home-made food products are not permitted.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several products were found past their best before date in the refrigerators. Please discard.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not sanitizing at all. There was 0 ppm sodium hypochlorite at time of inspection. As per the Food Regulation, when using sodium hypochlorite, it must be at 100 ppm to achieve proper sanitizing of dishes and utensils. In the meantime, please use disposable dishes/utensils OR add a cap-full of bleach to each load.Please ensure dishwasher works properly to prevent communicable disease transmission.
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