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Fairmont Chateau Lake Louise - Louiza

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

Official record from Alberta →

Inspection summary

Fairmont Chateau Lake Louise - Louiza 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 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions 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 2 times across 2 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 once on August 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 6 times across 3 separate inspections, most recently on August 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on August 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One staff member observed wiping hands on chef's cloth. When hands or dirty or when drying hands after handwashing, ensure paper towel is used to dry hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in walk-in refrigerator such as cut fruit/meats, LCK1, were measured at 6C. Refrigerator opening and closing frequently. Provide additional thermometers in fridge, assess whether additional air circulation/air curtains/refrigeration capacity is necessary to maintain all product at or below 4C.
  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Boxes of meat for preparation placed on counter partially blocking handsink beside walk-in cooler. Ensure hand sink is kept accessible for staff use at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cans and dirty items noted in hand sink in the bar area. Ensure this sink is entirely dedicated to handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents around pot washer were dusty/required cleaning.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops in dry storage room were stored directly on product. Ensure scoops are hung on hooks in bins and handles will not contaminate the product.2. Beer kegs are stored on the floor of the walk-in cooler making cleaning around shelving/kegs difficult. Recommend storing up off the floor to facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar fridge with milk / garnishes was measured at a temperature of 9C. Ensure potentially hazardous items in bar fridge remain at 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Digital read-out on dishwasher not showing sanitizing temperature accurately (although dishwasher is reaching 74C on rinse cycle - adequate for sanitizing). Repair dishwasher so that staff can easily assess whether dishwasher is sanitizing adequately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at bar not stocked with soap/paper towel. Ensure bar has acessible soap/paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink for dishwasher area is being used for rinse agent for dishes; other hand sink is too far away for staff to use regularly. Ensure hand sink is within approximately 10 steps of dishwashers and is used by staff between changing gloves or when hands / gloves are contaminated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One baseboard is detaching from the wall in preparation area causing some food debris to collect behind baseboard. Ensure all baseboard is maintained.

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