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Lakeland Inn - Main Kitchen

5411 55 Street Cold Lake AB T9M 1R6 · Food - General

Official record from Alberta →

Inspection summary

Lakeland Inn - Main Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on May 21, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 2 separate inspections, most recently on March 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 31, 2025. 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 March 31, 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?

  • 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 2 times across 2 separate inspections, most recently on March 24, 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 2 times across 2 separate inspections, most recently on March 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution in use was measured at 100 ppm. Quaternary ammonium sanitizer must be maintained at the concentration specified for effective sanitizing, and low concentrations may not adequately sanitize food-contact surfaces. Please prepare and maintain the quat sanitizer at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Date marking labels on refrigerated foods were inconsistent throughout the premises. Inconsistent date marking may prevent staff from accurately identifying preparation and discard dates, increasing the risk of foods being kept beyond their safe shelf life. Please ensure all refrigerated foods are clearly and consistently labelled using a standardized date marking system so staff can verify storage times and discard foods as required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed dispensing sanitizer at 50 ppm sodium hypochlorite. Inadequate sanitizer concentration may not effectively sanitize utensils, which can increase the risk of contamination. Please adjust, service, or recalibrate the dishwasher as needed to ensure the sanitizer concentration is maintained at 100 ppm sodium hypochlorite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust system filters and canopy located above the cooking equipment were covered in grease accumulation. Grease buildup can contaminate surrounding surfaces, attracts dirt, and presents an increased fire hazard. Please thoroughly clean the exhaust filters and canopy and maintain them in a clean condition, with cleaning conducted at least weekly or more often as needed based on use.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The meat slicer was found with visible buildup behind the blade guard, an area that is commonly missed during cleaning. This poses a contamination risk if not properly cleaned and sanitized between uses. Please ensure that all components of the slicer, including hard-to-reach areas, are thoroughly cleaned and sanitized after each use.2. No sanitizer was detected in the designated sanitizer bucket at the time of inspection.Sanitizer must be maintained at an effective concentration to ensure proper disinfection of food contact surfaces. For quaternary ammonium compounds (quats), the required concentration is 200 ppm.Please ensure sanitizer is prepared and maintained at 200 ppm during all hours of operation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-food related items were observed stored in the corner of the dry storage room.These items contribute to dust accumulation and hinder proper cleaning and maintenance of the food storage area. Dry storage areas must be kept clean and used exclusively for the storage of food and food-related items. Please remove unnecessary items to facilitate regular cleaning and ensure sanitary conditions are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The line cooler was found operating at an internal temperature of 6.5°C.Please adjust, repair, or service the unit to maintain a temperature of 4°C or lower. Continue to monitor regularly to ensure proper cold-holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have test strips available to verify sanitizer concentration.Test strips are required to ensure sanitizer strength is consistently monitored and maintained.Please obtain and use quat-specific litmus test paper strips to verify the sanitizer concentration in the sanitizer bucket, as these strips must match the type of sanitizer in use.
    • 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 signs of pest activity were observed at the time of inspection.However, pest control records were not available for review. Please ensure that records of pest control services, including monitoring reports and corrective actions (if any), are kept on-site and available upon request, as required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Filters above the cooking equipment are due for their internal duct work cleaning. Grease build-up will continue to worsen if the internal duct work is not cleaned regularly.
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