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Fairmont Chateau Lake Louise - Fairview

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

Official record from Alberta →

Inspection summary

Fairmont Chateau Lake Louise - Fairview has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on August 10, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on August 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on August 11, 2025. 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?

  • 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 August 23, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on August 23, 2024. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • FBF6 refrigerator had product measured at 8C. FKF1 refrigerator temperature gauge indicated 2C, however, food temperature measured at 6 to 8C.**Ensure all refrigerators are maintaining hazardous foods at or below 4C.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially sanitizer was too weak but was corrected during inspection (let run and confirm chemical reaching line prior to filling), ensure water temperature adequate.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. FKC 2 Walk-in refrigerator had food measured at 8C; maintenance aware of issue and corrective actions being taken. 2. FKF8 LIne fridge had food measured at 7 to 8C; frequently opening/closing and in middle of service. Ensure potentially hazardous items stay at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles/supports had some water damage and rust-coloured stains. Ensure ceiling tiles are cleaned as necessary and any damaged tiles or supports are replaced.
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts on ice are not staying below 4C (measured at 24C). Inserts not sunk into ice. Label products with time and use within 2 hours or maintain temperature at 4C or below.**This was noted again on Aug 23/24. Cooked potatoes beside grill measured at 47C, poached eggs under counter measured at 21C in standing water; and garnishes measured at ambient temperature (despite being placed on ice). Provide additional mechanical refrigeration or discard all items after 2 hours (would require labels and documentation of process).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 66 to 67C on sanitizing cycle with min/max thermometer. Dishwasher water temperature at plate level should be at least 71C to sanitize dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two hand sinks had water measured at 50C+, one hand sink had cold water only. Adjust temperature of all hand sinks so that temperature is comfortable for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigerator door at pastry service station was not level and not sealing properly. Ensure refrigerator door is adjusted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fan covers in walk-in refrigerator have some dust (ticket for cleaning in progress).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food and other debris was noted around Lakeview bar dishwasher area/on floor at end of bar. Ensure area is thoroughly cleaned around equipment and under sinks.

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