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Lighthouse Restaurant & Lounge

5023 47 Avenue Entwistle AB T0E 0S0 · Food - General

Official record from Alberta →

Inspection summary

Lighthouse Restaurant & Lounge has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on April 15, 2026, recorded 5 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 3 times across 2 separate inspections, most recently on April 15, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 18, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 April 3, 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 2 separate inspections, most recently on April 15, 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?

  • 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 2 times across 2 separate inspections, most recently on April 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The dishwasher was not achieving adequate chlorine bleach concentration. Facility called a dishwasher repair person and began manually sanitizing
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine testing papers were expired. Please have non-expired strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -A soap dispenser was not present at the sink near the dishwasher. Please have this so handwashing at that sink can be done
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some protective light covers were not in good repair. Please fix this-Some lights were not functioning or were dim. Adequate lighting is required. Please repair or replace-The freezer door was not closing or sealing as well as it should. Please fix this-The freezer floor covering was not in good repair. The floor covering should be smooth and cleanable and in good repair-One large non-functional prep cooler was present. Non-functional equipment should be removed from the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The storage room floor is dirty. The floor shows neglect and little effort regarding deep cleaning
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • -French toast was on a tray in the kitchen. It was reported that the item had been previously served on the buffet the day before and was there so it could be served again. This is not allowed. Please discard served food ASAP
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -One large knife was stored in the knife holder while dirty. Knives should be cleaned prior to being placed int he knife storage-Oven handles were dirty. Oven and cooking equipment are all showing dirtiness. Please keep all of these clean-The exhaust canopy was due for a cleaning in March 2025. Please clean this
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Some soups were stored in a messy manner in the freezer. Some on the floor and not covered. The area was disorganized, messy, and evidenced lack of care while storing this food
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The prep coolers were both too warm. These were adjusted during the inspection. Please ensure less than 4C is achieved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some lights are not covered. Please ensure all lights in the kitchen are covered to ensure cleaning and protection of food.

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