Lake Louise Village Grill & Bar
2 FL - Bldg B Samson Mall Lake Louise AB T0L 1E0 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mac tac peeling off post by the dishwasher and is no longer easily cleanable. Permanently repair any areas (tiles, walls etc) that are rough or not 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?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- February 2/2026: Plexiglass door broken on opening to hot line on walk-in refrigerator and not closing properly. Although air coming out of condenser fans at 3C, items near plexiglass doors measured at 8 to 10C. IMMEDIATELY seal this portion of the fridge and ensure potentially hazardous items are being held at or below 4C.NOTE (Oct 3/25): Items close to plexiglass doors measured at 6 to 7C. NOTE (Sep 12/25): Work has been completed on plexiglass doors to improve seal and ensure they are closed. However, temperature of items in the refrigerator were still measured at 6 to 8C despite temperature of air from condenser fans reading 3C. Food must be maintained at 4C or less- an alternate plan is required. Apr 2024: Although walk-in fridge temperature was overall satisfactory, items beside doors that open to grill line were too warm (6 to 8C). Ensure doors are kept closed, and items in fridge maintained at 4C or less.**Doors were again kept open on April 11, 2025 and doors were in poor condition with chips to plexiglass and did not seal properly to maintain temperature. An alternate plan/renovation for this area is required prior to the summer season.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on hot line was being used for other purposed at time of inspection; some debris was noted in the sink. Ensure hand sink is DEDICATED to handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mac tac peeling off post by the dishwasher and is no longer easily cleanable. Permanently repair any areas (tiles, walls etc) that are rough or not cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- NOTE (Oct 3/25): Items close to plexiglass doors measured at 6 to 7C. NOTE (Sep 12/25): Work has been completed on plexiglass doors to improve seal and ensure they are closed. However, temperature of items in the refrigerator were still measured at 6 to 8C despite temperature of air from condenser fans reading 3C. Food must be maintained at 4C or less- an alternate plan is required. Apr 2024: Although walk-in fridge temperature was overall satisfactory, items beside doors that open to grill line were too warm (6 to 8C). Ensure doors are kept closed, and items in fridge maintained at 4C or less.**Doors were again kept open on April 11, 2025 and doors were in poor condition with chips to plexiglass and did not seal properly to maintain temperature. An alternate plan/renovation for this area is required prior to the summer season.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mac tac peeling off post by the dishwasher and is no longer easily cleanable. Permanently repair any areas (tiles, walls etc) that are rough or not cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No active ingredient measured in spray bottle that was labelled as sanitizer. Re-mixed while on-site. Ensure chlorine stays between 100 and 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken stored beside the grill was measured at a temperature of 34C. Store cooked items above 60C if holding hot prior to grilling (may need to put on grill in water or in other hot holding unit).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- NOTE (Sep 12/25): Work has been completed on plexiglass doors to improve seal and ensure they are closed. However, temperature of items in the refrigerator were still measured at 6 to 8C despite temperature of air from condenser fans reading 3C. Food must be maintained at 4C or less- an alternate plan is required. Apr 2024: Although walk-in fridge temperature was overall satisfactory, items beside doors that open to grill line were too warm (6 to 8C). Ensure doors are kept closed, and items in fridge maintained at 4C or less.**Doors were again kept open on April 11, 2025 and doors were in poor condition with chips to plexiglass and did not seal properly to maintain temperature. An alternate plan/renovation for this area is required prior to the summer season.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mac tac peeling off post by the dishwasher and is no longer easily cleanable. Permanently repair any areas (tiles, walls etc) that are rough or not cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Small domestic Danby fridge had a build-up of food debris on shelves and some raw meat juice on bottom shelf. Ensure this fridge is thoroughly cleaned and sanitized and prevent any cross contamination of food by containing items that have raw product.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Although walk-in fridge temperature was overall satisfactory, items beside doors that open to grill line were too warm (6 to 8C). Ensure doors are kept closed, and items in fridge maintained at 4C or less.**Doors were again kept open on April 11, 2025 and doors were in poor condition with chips to plexiglass and did not seal properly to maintain temperature. An alternate plan/renovation for this area is required prior to the summer season.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on hot line is not working/water shut off. Ensure staff can adequately wash hands at hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A build up of food debris was noted around pass-through doors (on door and in frame of door). 2. Central preparation/plating stainless table has a build up of food debris on bottom shelf and shelf may no longer be easily cleanable. 3. Racks in walk-in refrigerator have a build up of food debris on shelving surfaces and require thorough cleaning.4. Greasy pans/open grease container in back mechanical room may attract pests. Keep grease contained and ensure pans cleaned as soon as possible after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet sanitizer cloths were noted out on counter tops. Keep cloths in clean sanitizer solution and change when dirty.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Carton of pasteurized eggs placed on tray of cooked vegetables in the walk-in refrigerator.2. Bag of raw meat stored above cheese curds in the walk-in refrigerator.3.Washed lettuce stored below the paper towel dispenser at side hand sink.Ensure food is stored to prevent cross-contamination from handwashing or raw products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food in dry storage area are stored on the floor. To facilitate pest control / cleaning / prevent contamination, store all food products off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Improper scoops noted in dry storage (plastic glasses). Ensure proper scoops provided for dry goods that minimize hand contamination.2. One large open can of mini-corn was noted open in the refrigerator and one can of stir fry sauce. Once cans are opened, transfer food to food grade container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Although walk-in fridge temperature was overall satisfactory, items beside doors that open to grill line were too warm (6 to 8C). Ensure doors are kept closed, and items in fridge maintained at 4C or less.
- 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 small flies were noted in bar area around ice well/wet areas. Ensure appropriate pest control steps are taken in this area to control flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap at preparation sink leaking. Repair plumbing.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A build up of food debris was noted around pass-through doors (on door and in frame of door). 2. Central preparation/plating stainless table has a build up of food debris on bottom shelf and shelf may no longer be easily cleanable. 3. Racks in walk-in refrigerator have a build up of food debris on shelving surfaces and require thorough cleaning.4. Greasy pans/open grease container in back mechanical room may attract pests. Keep grease contained and ensure pans cleaned as soon as possible after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. One bowl stored on top of eggs in walk-in refrigerator (corn starch). Do not store items on top of eggs to avoid contamination.2. One container of raw beef noted above cooked potatoes. Ensure any raw products are stored below/away from cooked or ready-to-eat items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Improper scoops noted in dry storage (plastic glasses). Ensure proper scoops provided for dry goods that minimize hand contamination.2. One large can of mini-corn was noted open in the refrigerator. Once cans are opened, transfer food to food grade container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bar refrigerator measured at 7 to 8C. Removed milk (no other potentially hazardous product in this fridge). Adjust refrigerator and ensure any hazardous foods are stored at 4C or lower.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Both detergent and sanitizer was empty at bar dishwasher; bar not open at time of inspection. Ensure chemical levels are checked prior to opening and adequate amounts provided during operation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink on hot line is leaking/not working properly. Ensure hand sink is repaired and in the meantime staff are using hand sink by two-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Front server counter is deteriorating and water damaged around sink and hot holding unit. Repair counter. **Repaired with unfinished wood; re-paint/re-seal wood so that it can be adequately cleaned. **This is an outstanding requirement from the previous report, to avoid additional action by our office, ensure this is completed with 2 weeks. Caulking and particle board have also become damaged behind the sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Wall behind dishwasher has a build up of grease/debris. 2. Excess of equipment and dry goods in back storage does not allow cleaning under/around shelving. Remove/organize items and ensure area under shelving is adequately cleaned.3. Shelf under preparation table (by walk-in fridge) has some build up of food debris. Cleaned at time of inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?