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Delhi to Lahore

213 2 Avenue NW Slave Lake AB T0G 2A4 · Food - General

Official record from Alberta →

Inspection summary

Delhi to Lahore has been inspected 14 times by Alberta Health Services (Environmental Public Health) since March 18, 2025. The most recent inspection, on September 28, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 23, 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?

  • 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 2 times on September 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 11, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 12 times across 7 separate inspections, most recently on September 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open can of puree stored in a prep cooler. Discarded during inspection.ENSURE:Once a can of food is opened, it is immediately transferred to another food-safe container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops stored in dry bulk containers.ENSURE:Scoops are stored in a manner such that a worker's hands do not touch the product.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items are in an unsanitary condition:Stand-up cooler and freezer doorsSmall prep cooler exterior near kitchen entranceStovetopSpice containers on prep lineENSURE:The entire facility is maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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?
      • Back door has a pest entry point along the bottom and sides. OUTSTANDING VIOLATIONENSURE:All pest entry points are sealed.
  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler drying hands on a cloth towel which was not put into a hamper and intended to be reused.Food handler was educated on proper handwashing by either using paper towel, or immediately putting a cloth towel in a hamper after use.ENSURE:Drying hands after handwashing is done with either paper towel or a cloth towel which is then immediately put into a hamper after use to be laundered.
    • 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?
      • Back door has a pest entry point along the bottom and sides.ENSURE:All pest entry points are sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops stored in bulk bins with the handles touching the product.Operator moved the scoops during inspection.ENSURE:Scoops are stored in a manner such that a food handler's do not touch the product while scooping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small prep cooler door near kitchen entrance was in an unsanitary condition.Cleaned during inspection.ENSURE:The entire facility is in a sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in spray bottle too strong to be measured with testing strips. Adjusted to 100 ppm during inspection.ENSURE:Bleach sanitizers for food contact surfaces are 100 ppm. Bleach sanitizers too strong could potentially leave a bleach residue that may enter food and cause a chemical hazard.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink did not have paper towels. - Paper towels stocked during inspection.ENSURE:All handwashing sinks are stocked with liquid soap and paper towel at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No permit posted.ENSURE:A valid permit is posted in view of the public.
  8. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mango puree in a can was observed in the cooler. This was corrected during the inspection and operator moved the puree from the can to a plastic container. Please ensure that canned items, once opened, are transferred and stored in food safe containers to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic container was being used as a scoop for the bulk sugar.This was corrected during the inspection and staff replaced it with a scoop.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Gaps between the walls and the floors were still visible. Please ensure there are no gaps between floors to walls to allow for effective cleaning and prevent pest harbourage.**This is a previous violation. Please ensure it is corrected.
  9. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans were observed in the dry storage area. Operator corrected this and removed them off the shelf. Please ensure that condition of canned food is checked prior, to reduce risk of botulism.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the spray bottle measured 0ppm. Spray bottle was unlabeled. This was corrected during the inspection by staff. Corrected concentration was 100ppm. Please ensure a sanitizer is available at all times for sanitizing food contact surfaces. Please ensure that cleaning cloths are changed frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box with artificial sweeteners was observed next to the chemical bottles and dirty sanitizer cloths and gloves. This was corrected during the inspection. Sweeteners were moved to the dry storage area.Please ensure that food items are kept separate from chemicals to prevent chemical contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was observed inside the ice machine. This was corrected during the inspection and staff placed the scoop in a plastic container outside of the machine. Please ensure ice scoops are stored outside of the ice machine to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box with recyclable bottles and containers was observed next to the onions. This was corrected during the inspection. Please ensure that food is kept separate from waste and recycle receptacles to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was sitting at room temperature. Temperature measured was 19 degree Celsius. Operator corrected this and placed it in the cooler. Garlic butter must be kept at 4 degrees and less when not in use to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were observed at room temperature. Staff informed that eggs had been sitting at room temperature for a week. Staff were asked to discard the eggs.Eggs must be kept at temperatures 7 degrees or under when not in use to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Plastic gloves were observed in the handwash station, causing the sink to be obstructed. This was corrected during the inspection. Hand wash station must be accessible at all times to allow for handwashing. Please ensure that the paper towels for the handwash station are kept close to the handwash station.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Gaps between the walls and the floors were still visible. Please ensure there are no gaps between floors to walls to allow for effective cleaning and prevent pest harbourage.**This is a previous violation. Please ensure it is corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Inside of the standing freezer and cooler had food debris and spillage. Please ensure the cooler and freezers are cleaned. Cooler and freezer doors have grease marks. Please ensure these are cleaned and remind staff to wash their hands prior to and after when opening/closing the doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling has dust build up over the food prep areas. Please ensure this is cleaned to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry storage area has food debris built up underneath the storage containers. Please ensure this is cleaned up to prevent pest harbourage. Area behind and underneath the stove has food debris and grease. Please ensure these areas are cleaned. Room in the back with the chemicals needs organization. Please ensure that food is not stored near the chemicals.Please ensure that a cleaning schedule is provided.
  10. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of produce were observed on the floor in the dry storage area. Please ensure that all food is kept 6 inches off the floor to prevent pest contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps between the walls and the floors were still visible. Please ensure there are no gaps between floors to walls to allow for effective cleaning and prevent pest harbourage.
  11. Initial Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of produce were observed on the floor in the dry storage area. Please ensure that all food is kept 6 inches off the floor to prevent pest contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature was 63.2 degree Celsius. Facility was asked to use the two compartment sink method while a technician was called in to fix the dishwasher. A high temperature dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for effective sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps between the walls and the floors were still visible. Please ensure there are no gaps between floors to walls to allow for effective cleaning and prevent pest harbourage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher temperature was 63.2 degree Celsius. A high temperature dishwasher temperature needs to be 71 degree Celsius or higher at the dish level for effective sanitizing.Facility called a technician to come and repair the dishwasher.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    0 infractions

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