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Lac Ste Anne Pilgrimage Company - Main Concession

300 - 3510 Ste. Anne Trail Alberta Beach AB T0E 0A0 · Food - Special Event

Official record from Alberta →

Inspection summary

Lac Ste Anne Pilgrimage Company - Main Concession has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 20, 2024. The most recent inspection, on July 18, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 4 separate inspections, most recently on July 18, 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 4 times across 4 separate inspections, most recently on July 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on July 21, 2024. 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?

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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cream was left out at room temperature in a self-serve area in the dining area. Operator on-site put the cream into an ice bath at the time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility has a three-compartment sink for dishwashing. During inspection it was noted that the operators were washing dishes in the one compartment handwash sink. Discussed with operators on-site to use the three-compartment sink set up to do dishes. Proper three compartment sink procedure was discussed during inspection.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution had not been prepared prior to food preparation of service. An empty spray bottle was found, and a proper solution was prepared by the health inspector and the kitchen manager. The bottle was labelled to indicate its contents.
  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen volunteers indicated that they were using Chlorox Clean-Up Disinfecting Spray (not food safe) for surface sanitization and there was no sanitizer solution present for dishwashing. This was corrected during the inspection by preparing an ice cream bucket of sanitizer solution and preparing the sanitizer solution in the 3rd compartment of the dishwashing sink. The kitchen volunteers were quick and cooperative in correcting the noted issue. They asked questions and took a sample supply of test strips for monitoring the sanitizer concentrations for the remainder of the event. Bleach concentrate is available for making appropriate chlorine sanitizer solutions. Proper cloth storage discussed.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler measured to be 6C. Freezer measures to be -0.2C. Staff asked to monitor temperatures and adjust as necessary.
    • 15. 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 staff members dog was observed to be present in the outside area where deep frying was occurring. The dog was removed from the area during the inspection.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer measures to be 1C. Staff adjusted the freezer setting from -20 to -30 to help lower the temperature in the unit. Event organizer has also called a repairman to come and assess the problem. There is a working freezer unit in a nearby building that can be used for some food storage if the freezer temperatures continue to increase.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff/volunteers indicated that they were using Lysol products for sanitizing food contact surfaces. Note that Lysol product was not labelled as food safe. Bleach solution was available. Staff asked to switch to this product for all food contact surfaces.Cloth used with the Lysol was observed to be unclean. Staff advised to use single use paper towel.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler measured to be 6C. The cooler had not been in use yet and staff were observed to be just opening up the kitchen. Freezer measures to be -6C. Staff asked to monitor temperatures and adjust as necessary.
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