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Lakeland Grill

5005 50 Avenue Bonnyville AB T9N 0H3 · Food - General

Official record from Alberta →

Inspection summary

Lakeland Grill has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on September 15, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 26 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 separate inspections, most recently on March 13, 2025. 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 August 31, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 28, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 6 separate inspections, most recently on September 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 10 times across 6 separate inspections, most recently on September 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding violation*The ceiling of the walk-in cooler was leaking and had been temporarily fixed with duct tape.Ensure that permanent repairs are completed to the walk-in cooler ceiling.
  2. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Outstanding Violation*Soap dispensers at the handwashing stations in the kitchen and staff washroom were not operational; a makeshift sauce bottle was being used to store liquid soap.Repair or replace the wall-mounted soap dispensers or install new dispensers with spring-action mechanisms to ensure proper functionality.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding violation*The display cooler next to the dishwashing area was missing a handle.Install a handle on the display cooler to ensure proper functionality.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding violation*The ceiling of the walk-in cooler was leaking and had been temporarily fixed with duct tape.Ensure that permanent repairs are completed to the walk-in cooler ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was observed in the following areas at the time of inspection:- Floor surfaces in the back storage room.- Floor surfaces and shelving units within the walk-in cooler.- Floor surfaces within the walk-in freezer.- Interior surfaces of the microwave located adjacent to the dishwashing area.- Rubber door seals (gaskets) on prep-line coolers and freezer units.- Interior surface of the magnetic knife holder/block.Additionally, dust and debris accumulation were observed on the walk-in cooler fan.Ensure that all areas of the premises, including floors, shelving, storage areas, equipment surfaces, gaskets, high-touch surfaces, and ventilation components such as walk-in cooler fans, are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine-based sanitizer solution was tested during the inspection and was found to have a concentration of 0 ppm. Upon review, it was determined that the solution had been prepared using a mixture of bleach and soapy water, resulting in an ineffective sanitizer concentration.PHI reviewed the proper preparation of chlorine sanitizer solutions with staff, including the importance of mixing the solution according to the manufacturer's instructions using only the appropriate amount of bleach and water. Staff prepared a fresh sanitizer solution during the inspection, which was tested and confirmed to have a concentration of 100 ppm.Ensure that sanitizer solutions are prepared in accordance with the manufacturer's instructions and are routinely tested using an appropriate test kit to verify that the required sanitizer concentration is achieved and maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, the handwashing sink in the main kitchen area was observed to be obstructed by a food container placed on the sink. The handwashing sink located in the bar area was also observed to be blocked by a water jug. Staff removed the items during the inspection, restoring access to both handwashing stations.Ensure that all designated handwashing stations remain readily accessible and unobstructed at all times. Handwashing sinks are to be used exclusively for handwashing and must not be used for storage or blocked by equipment, containers, or other items. Maintaining unobstructed access to handwashing facilities is essential to support proper hand hygiene and prevent contamination of food and food-contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of the inspection, the handwashing station in the kitchen area was observed to be lacking paper towels. Staff replenished the paper towel supply during the inspection.Ensure that all handwashing stations are adequately supplied with paper towels and liquid hand soap at all times. Handwashing stations must be fully stocked and maintained to facilitate proper hand hygiene and to help prevent contamination of food, equipment, and food-contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Outstanding Violation*Soap dispensers at the handwashing stations in the kitchen and staff washroom were not operational; a makeshift sauce bottle was being used to store liquid soap.Repair or replace the wall-mounted soap dispensers or install new dispensers with spring-action mechanisms to ensure proper functionality.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two stainless-steel mesh strainers with damaged mesh were observed in the dishwashing area at the time of inspection. The damaged utensils had areas of broken mesh that could potentially result in metal fragments entering food. Staff removed both strainers from service during the inspection.Ensure all utensils and food-contact equipment are maintained in good repair and free from damage. Damaged utensils may pose a risk of physical contamination from loose metal fragments and must be removed from use immediately and replaced or repaired as necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding violation*The display cooler next to the dishwashing area was missing a handle.Install a handle on the display cooler to ensure proper functionality.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Outstanding violation*The ceiling of the walk-in cooler was leaking and had been temporarily fixed with duct tape.Ensure that permanent repairs are completed to the walk-in cooler ceiling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation was observed in the following areas at the time of inspection:- Floor surfaces in the back storage room.- Floor surfaces and shelving units within the walk-in cooler.- Floor surfaces within the walk-in freezer.- Interior surfaces of the microwave located adjacent to the dishwashing area.- Rubber door seals (gaskets) on prep-line coolers and freezer units.- Interior surface of the magnetic knife holder/block.Additionally, dust and debris accumulation were observed on the walk-in cooler fan.Ensure that all areas of the premises, including floors, shelving, storage areas, equipment surfaces, gaskets, high-touch surfaces, and ventilation components such as walk-in cooler fans, are thoroughly cleaned and maintained in a clean and sanitary condition at all times.
  4. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water supply at the handwashing sink in the bar area.Ensure that all handwashing stations have a continuous supply of both hot and cold water at all times.2. Soap dispensers at the handwashing stations in the kitchen and staff washroom were not operational; a makeshift sauce bottle was being used to store liquid soap.Repair or replace the wall-mounted soap dispensers or install new dispensers with spring-action mechanisms to ensure proper functionality.December 23, 2025: Operator requested additional time.
    • 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. The ceiling light cover in the pizza prep area was broken.2. The ceiling light in the dry storage area and the light in the display cooler next to the dishwashing station were missing protective shatterproof covers.Ensure all lights in food handling areas are equipped with appropriate shatterproof covers or replace the identified lights with LED fixtures that meet safety standards.December 23: Operator requested additional time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The display cooler next to the dishwashing area was missing a handle, and the door seal was in disrepair.2. The top door of the prep line cooler was damaged and not maintaining proper cooling in the top sections.Fix or replace the top door of the prep line cooler and the handle and door seal on the display cooler to ensure proper functionality.December 23, 2025: Operator requested additional time.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The floor of the walk-in freezer near the door was in disrepair, with sharp protruding parts creating a safety hazard for employees.2. The ceiling of the walk-in cooler was leaking and had been temporarily fixed with duct tape.Ensure permanent repairs are completed by a qualified professional to eliminate hazards and maintain structural integrity.December 23: Operator requested additional time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. All shelves in the walk-in coolers, walk-in freezer, and display coolers were observed in an unsanitary condition.2. The floor of the dry storage area had food debris and spilled flour.Clean and sanitize all shelving units in the walk-in coolers, walk-in freezer, and display coolers. And clean the floor in the dry storage area to remove food debris and spilled flour, and maintain regular cleaning schedules to prevent recurrence.December 23: Operator requested additional time.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items in the walk-in cooler were found uncovered.Ensure all food items are properly covered during storage using a secure lid or food-grade plastic wrap to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items, such as bags of flour, were observed stored directly on the floor in the dry storage area.Ensure all food items are stored at least 6 inches off the floor to prevent contamination and allow proper cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water supply at the handwashing sink in the bar area.Ensure that all handwashing stations have a continuous supply of both hot and cold water at all times.2. Soap dispensers at the handwashing stations in the kitchen and staff washroom were not operational; a makeshift sauce bottle was being used to store liquid soap.Repair or replace the wall-mounted soap dispensers or install new dispensers with spring-action mechanisms to ensure proper functionality.
    • 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?
      • A valid food handling permit was not displayed, and staff were unaware of it.Ensure the food handling permit is posted in a location that is clearly visible to customers at all times.
    • 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. The ceiling light cover in the pizza prep area was broken.2. The ceiling light in the dry storage area and the light in the display cooler next to the dishwashing station were missing protective shatterproof covers.Ensure all lights in food handling areas are equipped with appropriate shatterproof covers or replace the identified lights with LED fixtures that meet safety standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The floor of the walk-in freezer near the door was in disrepair, with sharp protruding parts creating a safety hazard for employees.2. The ceiling of the walk-in cooler was leaking and had been temporarily fixed with duct tape.Ensure permanent repairs are completed by a qualified professional to eliminate hazards and maintain structural integrity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The display cooler next to the dishwashing area was missing a handle, and the door seal was in disrepair.2. The top door of the prep line cooler was damaged and not maintaining proper cooling in the top sections.Fix or replace the top door of the prep line cooler and the handle and door seal on the display cooler to ensure proper functionality.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. All shelves in the walk-in coolers, walk-in freezer, and display coolers were observed in an unsanitary condition.2. The floor of the dry storage area had food debris and spilled flour.Clean and sanitize all shelving units in the walk-in coolers, walk-in freezer, and display coolers. And clean the floor in the dry storage area to remove food debris and spilled flour, and maintain regular cleaning schedules to prevent recurrence.
  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Most of the cutting boards observed during the inspection have deteriorated surface, deep cuts filled with blackish food debris, the surfaces were pale. Those were not easily cleanable and can cause cross-contamination of food. *Please replace the deteriorated cutting boards with new ones.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling of the kitchen has dirt/debris accumulated.Inside of the ice machine in the kitchen had rust spots/stains. *Please clean the ceiling and maintain the proper cleaning and sanitation schedule.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Personal belongings(jackets) were placed on the cleaned utensil shelves.Action taken:-Operator was instructed to put all the personal items in the staff designation area.
    • 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?
      • No pest control record was available. AHS pest control checklist will be provided.
  8. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of soap at the hand sink was not labeled. Please label.
    • 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?
      • No pest control record was available.
    • 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?
      • No permit was posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the lighting cover was not in good repair. Please repair.
  9. Monitoring Inspection

    3 infractions

    • 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 dispenser was empty at the hand sink.
    • 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?
      • No pest control record was available.
    • 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?
      • No permit was posted.
  10. Risk Management Inspection

    1 infraction

    • 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?
      • No permit was posted.
  11. Monitoring Inspection

    2 infractions

    • 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?
      • No permit was posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation was not working. Please repair.
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