Skip to content
Loading map…

Iosegun Lake Lodge - Kitchen

SE 2-63-19 W5 Greenview MD AB · Food - General

Official record from Alberta →

Inspection summary

Iosegun Lake Lodge - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on January 28, 2026, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 3, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 4 separate inspections, most recently on June 2, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 3, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust was observed on the ceiling in the front cooking area/kitchen as well as the walls near the customer hand-off area. Please ensure these areas are cleaned and kept in a clean state.2) Some cleaning records were observed posted but had not been filled out. Please ensure staff are completing these documents.3) Food debris was observed on the floor in almost every part of the kitchen/prep area. Please ensure floors are cleaned at least once/day to remove food debris, especially debris that near the back of prep tables and cooking equipment.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Storage of food in fridge is not following best practices for food safety. Meat products (bacon bits, corned beef) were observed stored above produce. Please store meat/fish/poultry products under fresh produce and/or ready to eat (uncooked) foods to prevent possible cross-contamination in the future.2) A large bag of opened panko breadcrumbs were observed stored in the paper bag on the shelf. Please ensure all opened packages are stored in pest-proof containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom doors were observed to be left open. Please ensure doors are kept closed as they lead into the kitchen area. Please also ensure washrooms are kept clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust was observed on the ceiling in the front cooking area/kitchen as well as the walls near the customer hand-off area. Please ensure these areas are cleaned and kept in a clean state.2) Some cleaning records were observed posted but had not been filled out. Please ensure staff are completing these documents.3) Food debris was observed on the floor in almost every part of the kitchen/prep area. Please ensure floors are cleaned at least once/day to remove food debris, especially debris that near the back of prep tables and cooking equipment.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was observed in one of the hallways leading from the baking area toward the back of the facility. Please repair this hole such that it is smooth, non-porous and easy to clean.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The Kozy shack tapioca pudding cups in the cold holding unit was kept at room temperature and had bulging covers. The unit also had other shelf stable products.The Kitchen manager was asked to dispose it, which was done. Ensure that all perishable food and food with "keep refrigerated' instructions are kept refrigerated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry foods in opened paper bags were stored in container's that had no covers.Food should be stored in pest proof containers with appropriate covers. The containers with food items should be covered at all times to protect them from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the kitchen Spatula had chipped edges and the one mesh strainer was rusty.The mesh strainer was disposed at the point of inspection while the Chief cook was advised to sort and dispose of all worn out utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The table holding the cereal dispenser was dusty, it also had pieces of cereal that had fallen during dispensing. 2. The kitchen and dining area was not very cleanMore attention should be given to housekeeping in the kitchen and dining area. Create adequate cleaning schedule capturing every area of the kitchen and dining.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

Own this business? Add a badge to your website