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Laggan's Mountain Bakery & Deli

B - 101 Village Road Lake Louise AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

Laggan's Mountain Bakery & Deli has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on September 1, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 5 times across 4 separate inspections, most recently on September 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 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?

  • 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 April 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on August 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on April 11, 2025. 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?

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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two display coolers (front sandwich and pizza bun) had doors that were open at time of inspection. At least one staff member gave instructions to close them, but given level of service, fridge doors were not remaining closed. Self-closing doors should be provided for coolers to ensure they maintain temperature and are consistently closed.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were noted hanging over food preparation/storage areas including above main preparation table (downstairs) and over dishwasher area. To avoid contamination of food with glue/dead flies, ensure strips are hung in non-food preparation areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Round pizza cutting board was badly grooved/discoloured. Replace any cutting boards that can no longer be adequately cleaned and sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some scoops for dry product had scoop handles sitting directly on product. Ensure scoops are stored so that handles are not in contact with dry goods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two display coolers (front sandwich and pizza bun) had doors that were open at time of inspection. At least one staff member gave instructions to close them, but given level of service, fridge doors were not remaining closed. Self-closing doors should be provided for coolers to ensure they maintain temperature and are consistently closed.
    • 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 few small drain/fruit flies were noted in back area with 3-compartment sink. Ensure there is adequate ventilation in this area and it is maintained pest free.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the utensils used for specialty coffee (spoons etc) were kept in standing water rather than sanitizing solution. If re-using, keep utensils in sanitizer solution between uses (and ensure they go through the dishwasher at least every 4 hours).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza buns and jamaica patties put into display fridge immediately after cooking and measured at 17C to 24C. Fully cool product in larger refrigerator (walk-in or fridge with larger capacity) prior to putting in display fridge. Removed from display refrigerator at time of inspection and put in walk-in to cool.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • NOTE: the laser thermometer hanging on the cheese/meat refrigerator by the office appears to be reading 1-2C higher than calibrated Alberta Health Services thermometers. Food was measured at 4 to 5C (just slightly warmer than required). Ensure thermometers are accurate and food remains at 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in room with ice machine/dough roller/dry storage are damaged and missing in some places. Ensure all tiles are in place and in good repair; recommend replacing with more impervious/cleanable types of tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some debris noted in floor/wall joint in downstairs area around ovens and where slicer is stored. Ensure detailed cleaning completed on any hard to reach areas that could accumulate food debris.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Upstairs sandwich fridge had sandwiches measured at 8C; ambient temperature was 10C. Door does not close/seal properly. Food moved at time of inspection (if over 10C food will be discarded). Food must be maintained at 4C or less. Due to ongoing issues with this fridge, it is not adequate to rely on staff to close door. Add additional spring or replace fridge.2. At time of inspection, downstairs walk-in temperature was reading 6 to 7C, however, temperature logs indicated 3-4C and temperature falling during inspection (may have been defrost). Set defrost for non-operational time and ensure fridge consistently keeps food at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning needed of dishwasher: door noted with pink mould growth, top of dishwasher has debris. Ensure dishwasher and area around dishwasher is kept clean and sanitary.

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