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Lakewood Golf Course - Food

NE 03-39-01 W5 Sylvan Lake AB T4S 1S6 · Food - General

Official record from Alberta →

Inspection summary

Lakewood Golf Course - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on August 13, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 3 separate inspections, most recently on August 13, 2026. 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 2 times across 2 separate inspections, most recently on May 22, 2025. 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 August 13, 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?

  • 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 6 times across 3 separate inspections, most recently on August 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 11, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed again: August 13, 2026A wiping cloth used for cleaning tables and other surfaces was observed stored on the counter rather than in a sanitizing solution between uses. Wiping cloths used for food contact surfaces must be maintained in an approved sanitizing solution between uses to prevent contamination and bacterial growth. Ensure wiping cloths are stored in an appropriate sanitizing solution of the required concentration when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An ice scoop was observed stored in a moisture-damaged cardboard box. Ice is a food product and must be protected from contamination during storage and dispensing. Cardboard is not smooth, non-absorbent, or readily cleanable, and moisture-damaged cardboard may contribute to contamination concerns. Ensure ice scoops are stored in a clean, sanitary, and approved container that protects them from contamination between uses. CDI: The ice scoop was removed from the cardboard box and stored in a clean metal container during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A food handler was observed consuming a beverage while preparing drinks for customers. Food handlers must maintain hygienic practices during food preparation and service activities. Eating or drinking in food preparation areas may increase the risk of contamination of food, beverages, equipment, and food contact surfaces. Ensure staff do not eat or drink while preparing food or beverages for customers. Employee beverages, if permitted, should be stored in a designated location away from food preparation and service activities.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of corn and eggs were observed stored directly on the floor of the walk-in cooler. Corn cardboard box showed signs of moisture damage.Food and utensils must be stored in a manner that protects them from contamination. Storing food and food-related items directly on the floor may increase the risk of contamination and impede cleaning of storage areas. Moisture-damaged cardboard is difficult to clean and may no longer adequately protect its contents. Ensure all food and food-related items are stored at least 15 cm (6 inches) above the floor on shelving, racks, or pallets. Replace moisture-damaged cardboard containers as necessary and maintain food storage areas in a sanitary condition.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2-compartment sink was used for manual dishwashing.The chlorine sanitizing dishwasher dispensed sanitizer at 0 ppm when initially tested. Mechanical dishwashers must dispense sanitizer at an effective concentration to ensure utensils and equipment are properly sanitized. Ensure the dishwasher is routinely monitored and maintained to verify sanitizer is dispensed at the required concentration during operation. CDI: The dishwasher was primed during the inspection, and sanitizer concentration reached 100 ppm at 50.4°C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for quaternary ammonium (QUATS) and chlorine sanitizers were available on site. However, both the QUATS and chlorine test strips were observed to be expired at the time of inspection. Accurate test equipment is necessary to verify that sanitizer solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings and may affect the operator's ability to verify that sanitizing solutions are being used at the correct strength. Ensure expired test strips are discarded and replaced with valid test strips. Test strips should be maintained in good condition and used routinely to verify 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?
      • The handwashing sink located in the bar area was being used for washing lemons and was obstructed by a bucket containing cleaning solution. As a result, the sink was not readily accessible for handwashing. Handwashing sinks must be used exclusively for handwashing and remain accessible at all times to support proper hand hygiene practices. Ensure handwashing sinks are used exclusively for handwashing and are maintained unobstructed and readily accessible at all times.
    • 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 rear exterior door was observed to remain open throughout the inspection. No effective air curtain or other pest exclusion measure was in operation at the time. Open exterior doors may allow the entry of insects, rodents, and other pests into the facility and can compromise pest prevention measures. Ensure exterior doors are kept closed when not actively in use or that an effective pest exclusion measure, such as a properly functioning air curtain, is provided and maintained to prevent pest entry.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning clothes laying on counters throughout the facility. Please ensure cleaning cloths are stored in a sanitizer bucket or solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please ensure no personal items are stored on food preparation area like cell phones, lighters, cigarettes. Please keep all personal items on a separate shelf or designated area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please obtain refrigerator thermometers for the two fridges with food, to be able to monitor temperatures.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Major improvement with facilities cleanliness, however some areas of concern require more attention. Such as behind the cook line and vent hood filters. Previous violationPlease clean hard to reach areas within the facility, this would include underneath, behind, in-between equipment and shelves. Lighting shields observed to have dead flies or heavy dust accumulation,- this was Corrected during inspection
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed to be left out on the cook line, ensure all cleaning cloths are stored in a sanitizer solution. No sanitizer solution was found as well, operator states they use a bucket of soap and water. Ensure the bucket is filled with a sanitizer solution, do not mix soap in the solution. A sanitizer solution was prepared during the inspection at 200ppm of Quats.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure personal items such as cell phones, cigarettes, lighters are not being stored on food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food prep table cooler was observed to be measured at 14 degrees C during the first visit, at the time of the second visit food prep table cooler was observed to be at 10-11 degrees Cmost perishable foods were moved into the walk-in-cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical chemical dishwasher of chlorine observed to be at 0ppm, please ensure dishwasher is able to maintain 100ppm At the time of the second visit dishwasher was still down and operator/owner was in the middle of buying parts. Food prep had discontinued.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips on site. Please obtain Chlorine and Quat test strips for a food handling facility. Pool test strips observed in the kitchen; however, range is from 0-10ppm of chlorine which does not have the ability to measure 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean hard to reach areas within the facility, this would include underneath, behind, in-between equipment and shelves. Lighting shields observed to have dead flies or heavy dust accumulation,- this was Corrected during inspection
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