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Kananaskis Country Golf Course - Lorette Snack Shack

1 Lorette Drive Highway 40 S Kananaskis AB T0L 2H0 · Food - General

Official record from Alberta →

Inspection summary

Kananaskis Country Golf Course - Lorette Snack Shack has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on June 17, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on June 17, 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?

  • 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 3 times across 3 separate inspections, most recently on June 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 13, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwich cooler still too warm (6-8C) and after opening it briefly, temperature read-out on unit went up but did not drop down again to 4C. Sandwiches were removed from cooler during inspection. Don't use cooler until can maintain foods at 4C or less.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath and edging coming off edges of cabinet doors. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler needs to be able to maintain foods at 4C or less so do not put any high risk foods on the top shelf unless able to maintain 4C or less on top shelf.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top shelf of the sandwich cooler was at 11-12C. Sandwiches were removed from the top shelf and some others were removed so sandwiches not stacked on top of each other to help maintain proper temperature in the cooler; may also have been partially covering the airflow for the unit.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath and edging coming off edges of cabinet doors. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler needs to be able to maintain foods at 4C or less so do not put any high risk foods on the top shelf unless able to maintain 4C or less on top shelf.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler was at 6C (bottom shelf) and 10C (top shelf). Do not use until can maintain sandwiches at 4C or less. Ensure thermometer is kept in here and temperature monitored. May also help to keep less sandwiches in the cooler. Sandwiches were removed from cooler at time of inspection.Creamers on ice were being overstacked; were at 15-18C. Creamers that were too warm were discarded. Do not overstack as only those in contact with/surrounded by the ice will stay at 4C or less.Probe thermometer was not calibrated; corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a sticker on hot dog machine listing temperatures for cooking them and holding them that were too low. Corrected during inspection; changed to proper temperatures.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath and edging coming off edges of cabinet doors. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler needs to be able to maintain foods at 4C or less prior to using again.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle of sink and surface sanitizer was at 0ppm. Bottle refilled to proper concentration during inspection.There was no undiluted sanitizer available to mix with water for dishwashing. Corrected during inspection.
    • 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 of the surfacing is chipping off the shelving exposing the particleboard underneath. Please repair.
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