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Lago Pizza and Pasta

330 - 49 Hinshaw Drive Sylvan Lake AB T4S 0K5 · Food - General

Official record from Alberta →

Inspection summary

Lago Pizza and Pasta has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on January 22, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on March 24, 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 6 times across 4 separate inspections, most recently on January 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 once on January 16, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 4, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 December 4, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers are being stored in the washroom. Food containers must be stored outside of a washroom to prevent potential contamination. Please relocate all food containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clothes were observed hanging on a rack over food equipment in the storage room. Items were removed during inspection. Please ensure any clothing, aprons, personal belongings are stored on the hooks provided and not in contact with food or food equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dust is accumulating on the rangehood and can contaminate food being produced below. Rangehood is past due for a third party service, service was last due in Oct. 2025. Have the rangehood cleaned and serviced.
  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The dough roller had not been cleaned and sanitized from the previous days operations. Sanitizer in the spray bottle was at 50 ppm. Staff cleaned and sanitized the dough roller and prepared fresh sanitizer solution.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the bottle was at 25 ppm. New sanitizer was mixed during inspection. Please ensure sanitizer is tested daily on a test strip and is mixed to 100 ppm. Sanitizer should be mixed daily in a bucket and cloths stored in the bucket between use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips present were expired in May 2021. Test strips are necessary to verify the concentration of the sanitizer used on food contact surfaces and in the sink during dishwashing. Please obtain new test strips for chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the kitchen was broken and a loose paper towel roll was left on the counter. Loose rolls can become contaminated by handling the roll or falling on the ground. Bar soap was being used at the staff washroom sink. Operator was able to replace with liquid soap during inspection. Please have the dispenser replaced or repaired and ensure paper towel is stored in the dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current permit was not posted. Permit posted was outdated in March 2024. Please locate and post a copy of the valid permit in a location that is visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pizza boxes were being stored on the floor of the facility. Boxes were relocated.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in the bathroom was not in the dispenser. Please ensure paper towel is stored in a dispenser.
  8. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and cases of food containers were observed on the floor in the storage room and walk-in freezer. Ensure food and food containers are stored off the floor at least 6 inches.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in the bathroom was not in the dispenser. Please ensure paper towel is stored in a dispenser.

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