Crowsnest Pass Senior's Lodge Peaks to Pines - Food
8633 22 Avenue Coleman AB T0K 0M0 · Food - General
Inspection summary
Crowsnest Pass Senior's Lodge Peaks to Pines - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on June 24, 2026, found no infractions.
7 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 6 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 once on June 12, 2024. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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.
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Main dishwasher in kitchen reached 67.0C at the plate. Retested with thermolabel. Did not reach 71 C. Operator instructed to manually sanitize dishes after dishwasher. Submerge in 200 ppm quat sanitizer for 2 minutes, then air dry. Operator must ensure the dishwasher is reaching 71 C at the plate level to ensure proper sanitizing of dishes.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
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