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Fairmont Chateau Lake Louise - Temple Banquet Kitchen

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

Official record from Alberta →

Inspection summary

Fairmont Chateau Lake Louise - Temple Banquet Kitchen has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 11, 2025. The most recent inspection, on August 28, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 28, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

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

  • 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 2 times across 2 separate inspections, most recently on August 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on August 11, 2025. 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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • BACK DOCK RECEIVING DOOR HAS SOME GAPS THAT ARE NOT WELL-SEALED. ENSURE KICK PLATES/SWEEPS ARE IN GOOD REPAIR TO EXCLUDE PESTS FROM THE FACILITY.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer has an excessive amount of frost/ice on condenser unit. Defrost required.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in bottle was measured too strong; coming out of dispenser too strong. Ensure dispenser is serviced and in the meantime dilute sanitizer to correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles of dry product scoops sitting on product. Keep scoop handles out of product (hooks, clean containers or upright in product).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizing temperature of dishwasher was measured at 65 to 67C during inspection although dial on dishwasher indicated temperature was higher. Check with max/min thermometer, conveyor belt may need to be slower to hold sanitizing temperature long enough to sanitize dishes (min 10sec).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • CORRECTED (from previous report): Hand sink (only one for dishwasher and prep area) has low/no water pressure. Ensure hand sink is functioning properly and accessible at all times for staff. If it will take some time to repair, provide adequate handwashing supplies at alternate sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • BACK DOCK RECEIVING DOOR HAS SOME GAPS THAT ARE NOT WELL-SEALED. ENSURE KICK PLATES/SWEEPS ARE IN GOOD REPAIR TO EXCLUDE PESTS FROM THE FACILITY.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Freezer has an excessive amount of frost/ice on condenser unit. Defrost required.

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