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Fairmont Chateau Lake Louise - Victoria

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

Official record from Alberta →

Inspection summary

Fairmont Chateau Lake Louise - Victoria 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 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on July 29, 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)?

  • 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 April 29, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 4 separate inspections, most recently on April 29, 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?

  • 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 5 times across 3 separate inspections, most recently on April 29, 2026. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • PASTRY: Scoop handles are sitting in product. Keep handles out of product (scoops upright, hooks, or in clean containers).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks at entrance to pastry area (MK HW5) and in butcher shop had water at a temperature of 60C (too hot for handwashing). Ensure staff immediately have access and plan to access alternate hand sink with soap/paper towel supplies and address water temperature at these hand sinks.** This is an ongoing plumbing issue and has not improved since the previous inspection. Please provide written plan on access to hand sinks for both pastry and butcher shop colleagues. This may be a temporary hand sink until a permanent solution can be found.
    • 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?
      • A couple small drain/fruit flies noted beside 2-compartment sink in garde-manger. Ensure sink stays dry and pest control actions are in place to control any flies.
    • 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. Grout lines are deep in mop/pot washer area and collect water. Repair floor so that water does not collect in this area. 2. A few broken tiles (ie. beside ice machine/kettles). Continue ongoing repair of tiles/floors as needed.
  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?
      • Hand sinks at entrance to pastry area (MK HW5) and in butcher shop had water at a temperature of 60C (too hot for handwashing). Ensure staff immediately have access and plan to access alternate hand sink with soap/paper towel supplies and address water temperature at these hand sinks.
    • 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 repairs to taps in GM have been completed, however, tap is leaking at main prep sink. Repair tap.
    • 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 pooling water noted in pot-washing area due to deep grooves between floor tiles (deteriorating grouting). Repair areas of the floor that are deeply grooved or pooling water. 2. Floor grouting also deep and requires repair around large mixer in kettle area and in front of glass washer in dishwasher area. Repair tiles/grouting so water does not pool between tiles and attract pests.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure max/min thermometer or other temperature tracking device (ie. sticker that has colour indicator) is used to confirm adequate sanitizing temperature is reached in dishwashers (71C at plate level).
    • 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 pooling water noted in pot-washing area due to deep grooves between floor tiles (deteriorating grouting). Repair areas of the floor that are deeply grooved or pooling water. 2. Tiles broken/cracked/missing around hot line (serving staff cafeteria) and in entrance to kitchen. Repair or replace flooring where damaged or no longer easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Taps leaking in garde manger area. Repair taps so area stays dry and does not attract flies.
  4. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Insert with food placed on top of flat of raw eggs in gm walk-in fridge. Separate raw eggs from other products, including containers with other foods (outside of eggs may have disease-causing bacteria).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops noted stored on top of ice machine (not on hooks or in clean containers). Ensure ice scoops are stored in a clean and sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer (Sink and Surface) was noted at a concentration too high to be food safe. Ensure sanitizer is tested for concentration using appropriate test strips and maintained at food safe concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher across from main dishwasher was not reaching sanitizing temperature (even on highest cycle)- max temperature 64C. Do not use this dishwasher until it can sanitize dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure max/min thermometer or other temperature tracking device (ie. sticker that has colour indicator) is used to confirm adequate sanitizing temperature is reached in dishwashers (71C at plate level).
    • 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?
      • Flies noted in garde-manger around grease traps and dripping taps. Thoroughly clean area, investigate source of flies and fix plumbing so water is not available to pests. Consult with your pest control operator.
    • 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 pooling water noted in pot-washing area due to deep grooves between floor tiles (deteriorating grouting). Repair areas of the floor that are deeply grooved or pooling water. 2. Tiles broken/cracked/missing around hot line (serving staff cafeteria) and in entrance to kitchen. Repair or replace flooring where damaged or no longer easily cleanable.
    • 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 ceiling tile missing in dish area. Replace ceiling tile.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Taps leaking in garde manger area. Repair taps so area stays dry and does not attract flies.

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