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Lakeview Recovery - Kitchen

308 - 55022 Ste. Anne Trail Lac Ste. Anne County AB T0E 1A0 · Food - General

Official record from Alberta →

Inspection summary

Lakeview Recovery - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 17, 2024. The most recent inspection, on May 20, 2026, recorded 1 infraction.

1 of 5 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: 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.

  • 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 2 times across 2 separate inspections, most recently on December 17, 2024. 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 once on December 10, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on May 20, 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?

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. Monitoring 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?
      • The staff washroom opens into the staff locker area. There is no door between the locker area and the kitchen; therefore the bathroom door must remain closed unless staff are entering or exiting the facilities. The door has a sign posted instructing staff to keep the door closed but the door was found to be open at the time of inspection. Please ensure that the door is kept closed at all times. If this is a continuous problem, a self-closing device should be installed.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling and floor area near the dishwasher requires cleaning as there was some food debris present. The remainder of the facility appeared clean and well organized.
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Hobart High-temperature dishwasher was still not reaching adequate sanitizing temperatures. Please note that in order to meet the sanitizing cycle requirements, the temperature at the manifold must be reaching 180F.Facility has ordered a maximum-registering thermometer to use to confirm the effectiveness of heat sanitation at the plate level. This package is on its way but had not yet arrived at the time of inspection. Temporary measure to achieve dish sanitation is to sanitize all dishware manually in the 3-compartment sink quat solution. Long-term solution: maintain/repair the high-temperature dishwasher.The repair person has been scheduled for the following week.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The snack cooler at the front of house was 9C; measured using an infrared thermometer. There was no thermometer in this cooler.Note that the snack cooler is not used for long-term storage of high-risk food items. Staff were advised to place a thermometer in the cooler and to adjust the setting and monitor to ensure proper temperatures for food storage (4C or less).Please advise this office when the issue is corrected.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The Hobart High-temperature dishwasher was not reaching adequate sanitizing temperatures. The booster was turned on and the health inspector ran the machine multiple times. The rinse cycle did not exceed 169F on the digital display (temperature taken at the manifold). Please note that in order to meet the sanitizing cycle requirements, the temperature at the manifold must be reaching 180F.Staff were testing the temperature at the plate level using a probe “instant-read” thermometer. Facility is asked to purchase a maximum-registering thermometer to use to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Note that this should be in combination with a digital display reading at the manifold of 180F. Temporary measure to achieve dish sanitation is to sanitize all dishware manually in the 3-compartment sink quat solution. Long-term solution: maintain/repair the high-temperature dishwasher.
    • 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 staff washroom opens into the staff locker area. There is no door between the locker area and the kitchen; therefore the bathroom door must remain closed unless staff are entering or exiting the facilities. The door has a sign posted instructing staff to keep the door closed but the door was found to be open at the time of inspection. Please ensure that the door is kept closed at all times. If this is a continuous problem, a self-closing device should be installed.
  5. Initial Inspection

    0 infractions

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