Lakeside Meat Masala
202 - 175 Chestermere Station Way Chestermere AB T1X 1V2 · Food - General
Inspection summary
Lakeside Meat Masala has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on April 23, 2026, found no infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.
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.
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 2 times across 2 separate inspections, most recently on January 12, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 September 10, 2024. 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 September 10, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 4 separate inspections, most recently on April 15, 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?
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 4 times across 3 separate inspections, most recently on September 20, 2024. 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?
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
- Risk Management Inspection
0 infractions
- 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?
- Handwash sink in back area is blocked by prep table and completely inaccessible. Move table to ensure that hand sink is accessible.*April 15, 2026 - Outstanding. Operator plans to install new hand sink on other wall.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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?
- Handwash sink in back area is blocked by prep table and completely inaccessible. Move table to ensure that hand sink is accessible.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for some ingredients including ginger were stored directly inside container with handles contacting food. Do not store scoops in this manner in order to prevent contamination of bulk ingredients.
- 09. Are chemicals stored and handled in a safe manner?
- One bottle of sanitizer was not labelled. Please ensure all sanitizer bottles are labeled to prevent misuse.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink in back area is blocked by prep table and completely inaccessible. Move table to ensure that hand sink is accessible.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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?
- Shelf in prep area is raw wood. Though surface has been covered with plastic portions of raw wood are still exposed. Paint or finish so that surface is smooth, non-porous and 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Chlorine sanitizer measured greater than 200ppm. Please ensure chlorine sanitizer is mixed to 100ppm. 2. Contaminated cleaning cloths were observed on counters. Cloths must be stored in sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sugar cane was stored in container underneath raw goat. This was moved during the inspection. Ensure raw meat is stored in designated area in fridge and away from any produce or ready to eat food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken was thawing at room temperature. It was placed into cooler during inspection. Ensure thawing is done under refrigeration, under cold running water or as part of the cooking process.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Towels were used on counter tops to absorb water. Do not use porous cloths on surfaces as they can allow for cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The meat bandsaw had been cleaned but still had some food debris. Clean and ensure that staff are thoroughly cleaning this piece of equipment. 2. Cupboards in area with deep fryer were greasy. Clean the cupboard exteriors and ensure these are added to a regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of bleach sanitizer was not labelled. This was corrected during the inspection. Ensure all bottles are labelled so their contents are known.
- 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. There were unfinished wood shelves in the faciliy. Ensure wood in areas where food prep occurs is finished so that it is non-porous and easy to clean. 2. Disposable cloths were used on counter tops to absorb water. These were removed during the inspection. Do not use porous cloths on surfaces as they can allow for cross contamination.
- 09. Are chemicals stored and handled in a safe manner?
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