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Lakeview Inn & Suites Slave Lake - Breakfast Room

1550 Holmes Trail Slave Lake AB T0G 2A0 · Food - General

Official record from Alberta →

Inspection summary

Lakeview Inn & Suites Slave Lake - Breakfast Room has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 1, 2024. The most recent inspection, on January 29, 2026, found no infractions.

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

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.

  • 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 across 2 separate inspections, most recently on January 21, 2026. 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 January 21, 2026. 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?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer in the kitchen was tested and observed to be non-functional after various attempts were made to turn it on. This is the only probe thermometer available in the kitchen. Operator was able to purchase a new food grade probe thermometer during the inspection. Please ensure that the kitchen is equipped with a functional thermometer at all times. Staff must be able to verify that food items have reached their minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
    • 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?
      • The bottom of the front entrance doors of the facility was observed to have inadequately installed weather stripping. Sunlight can be seen from the outside through the visible door gap. Exterior openings must be properly sealed to deter/prevent the entry of pests.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of butter with label indicating refrigeration required were noted to be left at room temperature. Operator discarded the food items and replaced with new ones from cold storage with an ice bath underneath for temperature control.Ensure that all high risk food items are stored at temperature at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Staff must read manufacturer's labelling carefully.

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