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Fairmont Chateau Lake Louise - Staff Kitchen

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

Official record from Alberta →

Inspection summary

Fairmont Chateau Lake Louise - Staff Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on April 29, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 5 times across 3 separate inspections, most recently on April 29, 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 2 times across 2 separate inspections, most recently on May 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in top inserts of salad bar slightly warm, however, bottom compartment of refrigeration unit below 4C. Monitor temperature of items on buffet service to ensure they are changed within 2 hours/discarded or consistently remain at 4C or less.
  2. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some greens beside cold buffet were out without lids or sneeze guards. Ensure all food is protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items were measured on buffet line from 51C to 60C at time of inspection (end of service and unit had been turned off). Ensure items on hot line stay at 60C or above for the duration of the service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some cold meats (ham) on cold buffet line fridge were measured at 9C and were stacked in several layers. Ensure items stay at 4C or less when placed on cold line.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Desserts did not have appropriate covers/sneeze guards on self-service line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Sliced beef on buffet line measured at 8-9C. Ensure that:-Items are below 4C prior to being put on buffet-Items are maintained at 4C or less while on buffet-Monitor temperature to confirm that satisfactory temperature is maintained.2. Items on buffet such as grated carrots and kidney beans have inserts that are filled too high to maintain the temperature at 4C or lower. Do not overfill inserts and ensure product is maintained at 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup at start of hot buffet line was measured at 47C. As product had been out for approximately 3 hours, discard. Heater turned up during inspection. Ensure hot items are maintained and monitored at 60C/140F or above after re-heating/cooking to 74C/165F.

Nearby inspected facilities

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