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Lakeside Meat Masala

202 - 175 Chestermere Station Way Chestermere AB T1X 1V2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.
  8. 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.