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Diamond Spring Lodge - Kitchen

4619 52 Avenue Redwater AB T0A 2W0 · Food - General

Official record from Alberta →

Inspection summary

Diamond Spring Lodge - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on July 31, 2026, found no infractions.

6 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on March 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 10, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen turkeys were being thawed in a sink of water and frozen crab meat was being thawed at room temperature. Frozen foods thawed at room temperature can create conditions that support the activity of bacteria on the surface of the food. Active bacteria can create toxins on the food that aren't destroyed by cooking. Ensure frozen foods are thawed while being kept below 4 degrees Celsius either in a cooler or under running cold water in a sink.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops are stored in the bulk food containers. This can lead to the scoops being buried and the food having to be dug through which can lead to hand contact with the food. Ensure the scoops are stored outside of the bulk food bins.
  8. Monitoring Inspection

    0 infractions

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