Skip to content
Loading map…

Lakeview Inn - Continental Breakfast Area

10115 88 Avenue Fort Saskatchewan AB T8L 4K1 · Food - General

Official record from Alberta →

Inspection summary

Lakeview Inn - Continental Breakfast Area has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on July 22, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on July 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 3 separate inspections, most recently on July 22, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on July 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 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 floor surface in the dishwashing area was observed to be damaged, with deteriorated flooring, missing floor coating, and gaps along the floor-wall junction. The damaged surfaces are not smooth, durable, or easily cleanable. The operator was advised to repair and maintain the floor in good condition to facilitate effective cleaning and prevent the accumulation of dirt, grease, and moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler was observed to have inadequate lighting levels, which may impact visibility and effective cleaning; the operator was advised to ensure sufficient lighting is provided to facilitate proper maintenance, monitoring, and sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles in the main kitchen area were observed to be chipped, damaged, and in disrepair. The damaged surfaces are not smooth or easily cleanable. The operator was advised to repair or replace the damaged wall finishes and maintain the premises in good repair to facilitate effective cleaning and sanitation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility fan ducts were observed with accumulated debris. The operator was advised to clean the fan ducts to prevent contamination and maintain sanitary conditions.
  2. Risk Management Inspection

    5 infractions

    • 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 floor surface in the dishwashing area was observed to be damaged, with deteriorated flooring, missing floor coating, and gaps along the floor-wall junction. The damaged surfaces are not smooth, durable, or easily cleanable. The operator was advised to repair and maintain the floor in good condition to facilitate effective cleaning and prevent the accumulation of dirt, grease, and moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler was observed to have inadequate lighting levels, which may impact visibility and effective cleaning; the operator was advised to ensure sufficient lighting is provided to facilitate proper maintenance, monitoring, and sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles in the main kitchen area were observed to be chipped, damaged, and in disrepair. The damaged surfaces are not smooth or easily cleanable. The operator was advised to repair or replace the damaged wall finishes and maintain the premises in good repair to facilitate effective cleaning and sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer baskets were observed to be damaged, with the protective coating worn away and metal wires exposed in multiple areas. The operator was advised to replace the damaged fryer baskets to ensure food contact equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility fan ducts were observed with accumulated debris. The operator was advised to clean the fan ducts to prevent contamination and maintain sanitary conditions.
  3. Monitoring Inspection

    13 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No safe food handling records were available for review at the time of inspection. An AHS food handling checklist was provided to the operator via email for implementation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat cooler located beneath the hot top was measured at 6°C using a probe thermometer. The operator was advised to immediately relocate all high-risk foods to Cooler #1, which was measured at 3°C, and to ensure potentially hazardous foods are maintained at 4°C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler #1 was observed to be lacking a thermometer. Upon request during the inspection, the operator installed a thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was not routinely checking sanitizer concentrations. Education was provided on the importance of regularly testing sanitizer solutions to ensure effective sanitization of food contact.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were observed to be expired as follows: Quats – November 30, 2024; Chlorine – June 2026; and Iodine – June 2026. The operator was advised to discard the expired test strips and obtain valid test strips to ensure accurate monitoring of sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand soap dispenser located beside the ice machine was observed to be broken. The operator was advised to provide temporary hand soap at the handwashing station until the dispenser is repaired or replaced.2. Access to the handwashing station in the dishwashing area was obstructed by a large garbage container. The operator was advised to ensure handwashing stations remain unobstructed and readily accessible to staff at all times.3. No hand soap was available at the handwashing sink in the prep area. The operator was advised to ensure an adequate supply of hand soap is provided at all handwashing stations at all times.
    • 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 valid Food Handling Permit was observed on site. The operator was advised to post a valid permit in a conspicuous location where it is readily visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler was observed to have inadequate lighting levels, which may impact visibility and effective cleaning; the operator was advised to ensure sufficient lighting is provided to facilitate proper maintenance, monitoring, and sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles in the main kitchen area were observed to be chipped, damaged, and in disrepair. The damaged surfaces are not smooth or easily cleanable. The operator was advised to repair or replace the damaged wall finishes and maintain the premises in good repair to facilitate effective cleaning and sanitation.
    • 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 floor surface in the dishwashing area was observed to be damaged, with deteriorated flooring, missing floor coating, and gaps along the floor-wall junction. The damaged surfaces are not smooth, durable, or easily cleanable. The operator was advised to repair and maintain the floor in good condition to facilitate effective cleaning and prevent the accumulation of dirt, grease, and moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer baskets were observed to be damaged, with the protective coating worn away and metal wires exposed in multiple areas. The operator was advised to replace the damaged fryer baskets to ensure food contact equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of residue and dark discoloration was observed along the interior seam of the ice machine. The operator was advised to thoroughly clean and sanitize the ice machine, maintain it in a clean and sanitary condition, and follow the manufacturer's recommended cleaning and maintenance schedule.2. Facility fan ducts were observed with accumulated debris. The operator was advised to clean the fan ducts to prevent contamination and maintain sanitary conditions.3. Accumulation of grease, food debris, and debris was observed in hard-to-clean areas between stainless steel equipment surfaces. The operator was advised to thoroughly clean these areas and maintain all food contact and non-food contact surfaces in a clean and sanitary condition.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • High level disinfectant was being used for cleaning surfaces. Sanitizer was not available.Food grade sanitizer was obtained from kitchen. Sanitizer being used is 200 ppm QUATs.
    • 09. Are chemicals stored and handled in a safe manner?
      • High level disinfectant was being used for cleaning surfaces. Sanitizer was not available.Food grade sanitizer was obtained from kitchen. Sanitizer being used is 200 ppm QUATs.
  5. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website