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Lodge 43

2 - 1 Sylvan Drive Sylvan Lake AB T4S 1J9 · Food - General

Official record from Alberta →

Inspection summary

Lodge 43 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on January 14, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 3 times across 2 separate inspections, most recently on January 14, 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 3 times across 3 separate inspections, most recently on June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 14, 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 January 14, 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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure cloths are stored in sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers of food/food picks were observed near the handwashing sink.When employees wash their hands and reach for paper towels, there is a risk of cross-contamination. Please ensure these containers are covered or relocated away from the handwashing station to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Fluorescent lights in expedition area observed uncovered and without shatterproof protection. Please replace lights or install a shatterproof mechanism.2. The back screen door was observed torn from frame. Please repair the screen to ensure it is pest-proof when the door is in use.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure hot holding of food items are at least 60 degrees C, operators had mentioned a new hot holding equipment was purchased and they are still figuring out the settings. Also, ensure sauces and condiments that require refrigeration are being refrigerated.Hot holding equipment was turned up and sauces placed in the refrigerator. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen vent hood requires cleaning, observed pollen, dust and grease build up.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All cleaning cloths must be submerged in a sanitizer solution. Please remove all cloths from counters that are used for cleaning and store in a sanitizer bucket when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers of butter observed by the hand washing sink. When employees wash their hands and grab paper towels, potential cross contamination. Please cover or house those containers away from handwashing station.Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New ViolationGarlic Butter observed out in room temp, operate states fresh garlic is used to make garlic butter. Please ensure garlic butter is refrigerated as Botulinum can occur in fresh garlic. Old Violation which has been correctedEnsure mini fridge in front of house is being monitored and can maintain 4 degrees C or lower. Observed coffee creamers sitting in room temperature, ensure coffee creamers are kept refrigerated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechainical sanitizier dishwasher observed to have 0ppm of chlorine, when troubleshooting the issue, it was discovered that the wrong tube was put into the wrong chemical bottle. Operator states that the grease trap was put in and the wrong tube must have been miss entered. Please ensure routine testing of dishwasher. Corrected during inspection.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ensure mini fridge in front of house is being monitored and can maintain 4 degrees C or lower. Observed coffee creamers sitting in room temperature, ensure coffee creamers are kept refrigerated.

Nearby inspected facilities

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