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Fairmont Chateau Lake Louise - Fairmont Gold

111 Lake Louise Drive Lake Louise AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

Fairmont Chateau Lake Louise - Fairmont Gold has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 8, 2025. The most recent inspection, on August 10, 2026, recorded 2 infractions.

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

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 August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 10, 2026. 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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • FGBF-3 refrigerator measured at temperature of 12 to 15C. Yogurt and smoothie noted in this fridge - discarded. Do not use fridge for any potentially hazardous items until it is capable of holding food at 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Some cracks in tiles on floor in back kitchen area. A plan should be in place to replace damaged tiles. 2. Some ceiling tiles are stained/discoloured. Replace any stained ceiling tiles so that any new leaks can be identified.
  2. Monitoring Inspection

    0 infractions

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