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Fas Gas Lakeview

4405 50 Street Sylvan Lake AB T4S 1J9 · Food - General

Official record from Alberta →

Inspection summary

Fas Gas Lakeview has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 18, 2026. The most recent inspection, on June 25, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on June 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on June 25, 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?

  • 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 3 times across 3 separate inspections, most recently on June 25, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Initial 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?
      • Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the staff/owner have AHS-recognized food safety training.
  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2. Mr Clean Multisurface cleaner was described to be used on food contact surfaces. Please use food-grade detergent and sanitizer on food contact surfaces.Scoops from bulk candy bin were removed during the inspection and staff were directed to notify customers that the candy station is out of order.Use of bulk candy station can resume once proper manual washing procedures are established.----------------------------------------------------------------1. Observed June 18: Sanitizer was not available on site at the time of inspection.Please obtain sanitizer and use at proper concentration on food contact surfaces and high touch surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed washing bulk candy scoops and indication was that scoops are washed and rinsed but not sanitized as there was no sanitizer.There is a two-compartment sink in the backroom but is not used for manual dishwashing. ***Please ensure to follow proper manual dishwashing procedure to reduce contamination. Scoops and other food contact surfaces should be washed at least weekly or when contamination occurs to maintain sanitary standards.***Please do not wash scoops/bulk candy containers at handwash sink but at the two-compartment sink using the proper manual dishwashing procedure (wash with detergent, rinse with clean water, sanitize as per manufacturer instructions and air dry).
    • 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?
      • Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the staff/owner have AHS-recognized food safety training.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2. Observed June 24:Fantastik disinfectant and all-purpose cleaner with bleach was obtained. This would be fine for general surfaces but not for food contact surfaces. **Please obtain sanitizer to use on food contact surfaces.Inspector emailed operator with options and recommended non-scented household bleach as it is effective and easy to find/use.Scoops from bulk candy bin were removed during the inspection and staff were directed to notify customers that the candy station is out of order.Use of bulk candy station can resume once proper manual washing procedures are established.----------------------------------------------------------------1. Observed June 18: Sanitizer was not available on site at the time of inspection.Please obtain sanitizer and use at proper concentration on food contact surfaces and high touch surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed washing bulk candy scoops and indication was that scoops are washed and rinsed but not sanitized as there was no sanitizer.There is a two-compartment sink in the backroom but is not used for manual dishwashing. ***Please ensure to follow proper manual dishwashing procedure to reduce contamination. Scoops and other food contact surfaces should be washed at least weekly or when contamination occurs to maintain sanitary standards.***Please do not wash scoops/bulk candy containers at handwash sink but at the two-compartment sink using the proper manual dishwashing procedure (wash with detergent, rinse with clean water, sanitize as per manufacturer instructions and air dry).
    • 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?
      • Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.
    • 20. Do food handlers at the facility have adequate food safety training?
      • None of the staff/owner have AHS-recognized food safety training.
  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not available on site at the time of inspection.Please obtain sanitizer and use at proper concentration on food contact surfaces and high touch surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Discussed washing bulk candy scoops and indication was that scoops are washed and rinsed but not sanitized as there was no sanitizer.There is a two-compartment sink in the backroom but is not used for manual dishwashing. ***Please ensure to follow proper manual dishwashing procedure to reduce contamination. Scoops and other food contact surfaces should be washed at least weekly or when contamination occurs to maintain sanitary standards.
    • 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?
      • Gap observed between the main entry doors and along the bottom of the door. Please repair door sweeps.

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