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Lake Louise Inn

210 Village Road Lake Louise AB · Food - General

Official record from Alberta →

Inspection summary

Lake Louise Inn has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on April 29, 2026, recorded 9 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 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 5 times across 5 separate inspections, most recently on April 29, 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 April 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on April 29, 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?

  • 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 16 times across 7 separate inspections, most recently on April 29, 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?

  • 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 April 29, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially sanitizer concentration was too weak in bottles. Refilled once chemical was feeding through dispenser tube adequately and sanitizer concentration satisfactory.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed with gloves on: -wiping hands on wiping cloths at front line-eating food being preparedEnsure glove use is reviewed with all staff to avoid contamination of gloves during food handling. Handwashing was observed when changing gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hot items in staff buffet line had lids that were not fully covering food (causing some variation in temperature). Recommend proper lids with handles to fully cover hot foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced melons not stored on ice in staff cafeteria buffet. Label/date discard items within 2 hours or maintain cut melons at 4C or lower.
    • 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?
      • Large number of small flies noted around pop gun dispensers at both Explorers bar and Timberwolf bar. A few flies noted in dish area of Timberwolf. Flies were well-controlled in other locations.
    • 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?
      • Some pooling water was noted around mop sink downstairs; this could attract pests such as drain/fruit flies. Ensure area in and around mop sink stays dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Downstairs: Some pooling water noted around mop sink drain. Ensure this area drains properly and is in good repair so it can be easily cleaned/does not attract pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles cracked in server's area in front of main hot line in Legends. Ensure all floor tiles are in good repair and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Explorers bar flooring has worn spots with subfloor exposed. Ensure flooring is kept in good repair, impervious to moisture, and cleanable.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hard boiled eggs stacked too high on guest buffet to stay cold; measured at 13C. Keep food at or below ice level and ensure it stays at or below 4C.
    • 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 (or fruit) flies noted around bar in main kitchen area and upstairs by dishwasher area. Ensure appropriate pest control steps are being taken to prevent and control fly populations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen: A few tiles broken on wall behind sink on server line (next to ice machine). Main kitchen: Some cracked floor tiles around server line drain.Ensure walls and floors are maintained in a manner that makes them easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Downstairs: Some pooling water noted around mop sink drain. Ensure this area drains properly and is in good repair so it can be easily cleaned/does not attract pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main kitchen: Some dust around ceiling vents, especially above slicer and main preparation table. Clean dust from ceiling tiles and vents as often as necessary.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tile on column/support between insert fridges and double door fridge/freezer on main hot line. Repair tile so it can be easily cleaned and material does not flake into food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout lines becoming deep immediately in front of the main dishwasher (may catch water and debris). Ensure areas remain easily cleanable and grout filled where necessary.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer (Sink and Surface) was measured slightly strong with test strips. Re-calibrate dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front insert fridge lid was not closed fully at time of inspection. Chicken breasts were stacked too high in insert and measured at 8C. Items moved so that refrigerator could be properly closed and chicken moved into main compartment of the fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout lines becoming deep immediately in front of the main dishwasher (may catch water and debris). Ensure areas remain easily cleanable and grout filled where necessary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tile on column/support between insert fridges and double door fridge/freezer on main hot line. Repair tile so it can be easily cleaned and material does not flake into food.
  5. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on line (in front of insert refrigerators) are becoming grooved and discoloured. Re-plane or replace cutting boards in this area (staff are already using additional cutting board on top of these areas).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Timberwolf:Inserts at pasta station and by pizza oven sitting on top of ice not staying cold enough (ambient temperature on top). Although these items are being used quickly, either they need to be maintained at or below 4C before service or time-labelled and discarded after 2 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few floor tiles lifting/grouting becoming deep close to dishwasher area. Repair floor tiles where needed.2. Some ceiling tiles above hot line and some in back area are stained. Remove any damaged ceiling tiles and monitor for any leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, facility maintained in clean and sanitary condition. Fan covers in produce walk-in fridge have some build-up of dust on fan covers. Clean fan covers when necessary.
  6. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on line (in front of insert refrigerators) are becoming grooved and discoloured. Re-plane or replace cutting boards in this area (staff are already using additional cutting board on top of these areas).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Although dishwasher was reaching sanitizing temperature, system was registering alarm/ temp lower than measured. Repair monitoring system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few floor tiles lifting/grouting becoming deep close to dishwasher area. Repair floor tiles where needed.2. Some ceiling tiles above hot line and some in back area are stained. Remove any damaged ceiling tiles and monitor for any leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, facility maintained in clean and sanitary condition. Fan covers in produce walk-in fridge have some build-up of dust on fan covers. Clean fan covers when necessary.
  7. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting boards on line (in front of insert refrigerators) are becoming grooved and discoloured. Re-plane or replace cutting boards in this area (staff are already using additional cutting board on top of these areas).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hot holding unit is right next to hand sink beside hot line. In order to prevent food from being contaminated from handwashing, either install barrier between hot holding unit and sink or move hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Items on ice in front insert cooler (replacement on order) are not staying at or below 4C. Move any higher risk foods (cheese, fish, cooked onions etc) into alternate fridges and/or ensure ice level is as high as food level in inserts.2. Small PEPSI server fridge with milk had food measured at 12C. Do not use this fridge until it is capable of keeping potentially hazardous food at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Although dishwasher was reaching sanitizing temperature, system was registering alarm/ temp lower than measured. Repair monitoring system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few floor tiles lifting/grouting becoming deep close to dishwasher area. Repair floor tiles where needed.2. Some ceiling tiles above hot line and some in back area are stained. Remove any damaged ceiling tiles and monitor for any leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In general, facility maintained in clean and sanitary condition. Fan covers in produce walk-in fridge have some build-up of dust on fan covers. Clean fan covers when necessary.

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