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Lumsden Hotel & Steak Pit

30 - 2nd Avenue Lumsden SK S0G 3C0 · Food Premises

Official record from Saskatchewan →

Inspection summary

Lumsden Hotel & Steak Pit has been inspected 19 times by Saskatchewan Health Authority since November 14, 2023. The most recent inspection, on September 1, 2026, recorded 2 infractions.

1 of 19 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 33 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

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.

  • 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 13 times across 13 separate inspections, most recently on September 1, 2026. For example: Pest Control

  • 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 6 times across 6 separate inspections, most recently on October 20, 2025. For example: Temperature Control - Cooling, Thawing and Refrigeration

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 6 separate inspections, most recently on April 17, 2025. For example: Food Storage & Equipment

  • 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 3 separate inspections, most recently on October 20, 2025. For example: Mechanical Dishwashing

  • 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 16 times across 10 separate inspections, most recently on April 9, 2026. For example: Maintenance & General Sanitation

About this data

These results come from Saskatchewan Health Authority, 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.

19 inspections

  1. Follow-up

    2 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to section 5(1) of the Food Facility Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
  2. Follow-up

    2 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  3. Follow-up

    2 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
  4. Routine

    2 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  5. Follow-up

    3 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
  6. Follow-up

    4 infractions

    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
  7. Follow-up

    4 infractions

    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  8. Follow-up

    5 infractions

    • Maintenance & General Sanitation
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Finishing Materials
      • Ceilings in rooms where food is prepared, packaged, stored or received are not easily cleaned, durable, impervious, light in colour, smooth, non-toxic, and non-corrosive. Refer to subclause 13(a)(i) of The Food Safety Regulations, and 1.7 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
    • Lighting
    • Pest Control
  9. Follow-up

    3 infractions

    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Food Protection
      • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
  10. Routine

    6 infractions

    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Lighting
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
  11. Routine

    2 infractions

    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  12. Routine

    6 infractions

    • Mechanical Dishwashing
      • Chlorine sanitizing solution is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Pest Control
      • Food facility is not designed, and/or maintained to prevent the entry of pests. Refer to subclause 13(a)(ii) of The Food Safety Regulations and 6.3 of the Public Eating Establishment Standards.
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Food Protection
      • Food or drink (including water and ice) is not prepared, stored, cooked, processed, dispensed, transported, served or sold in a sanitary manner or under sanitary conditions. Refer to clauses 19(1)(b) & 19(2)(b) of The Food Safety Regulations.
    • Food Storage & Equipment
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
  13. Routine

    4 infractions

    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
    • Pest Control
      • Food facility is not free of pests. Refer to 6.1 of the Public Eating Establishment Standards.
    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
  14. Follow-up

    1 infraction

    • Food Storage & Equipment
      • Freezer space is not sufficient to accommodate storage of frozen food supplies. Refer to 1.10.1 of the Public Eating Establishment Standards.
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
  15. Follow-up

    2 infractions

    • Food Storage & Equipment
      • Freezer space is not sufficient to accommodate storage of frozen food supplies. Refer to 1.10.1 of the Public Eating Establishment Standards.
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  16. Follow-up

    1 infraction

    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  17. Routine

    2 infractions

    • Food Storage & Equipment
      • Freezer space is not sufficient to accommodate storage of frozen food supplies. Refer to 1.10.1 of the Public Eating Establishment Standards.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
  18. Follow-up

    0 infractions

  19. Routine

    6 infractions

    • Lighting
      • Lighting intensity is not adequate to ensure food handler safety, i.e. 540 lux or more at the surface where a food handler is working with food or utensils and equipment such as knives, slicers, or saws where food handler safety is a factor. Refer to subclause 13(b)(iii) of The Food Safety Regulations and 1.8.1.c of the Public Eating Establishment Standards. (Show More)
      • Lighting fixtures are not of a safety type or protected to prevent contamination of food in the event of breakage. Refer to 1.8.2 of the Public Eating Establishment Standards.
    • Ventilation
      • The ventilation system is not designed, installed and maintained to prevent contaminants from collecting on walls and ceilings and dripping onto food or onto food contact surfaces. Refer to 1.6 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
      • Wiping cloths are used for purposes other than cleaning tables, and counters. Refer to 4.6 of the Public Eating Establishment Standards.
      • A written cleaning schedule for the food facility is not established. Refer to clause 18(a) of The Food Safety Regulations and 4.2 and 4.3 of the Public Eating Establishment Standards.
      • Written cleaning schedule is not monitored, verified or adjusted to ensure effectiveness. Refer to 4.2 of the Public Eating Establishment Standards.
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Food Handler Habits, Hygiene & Health
      • Persons working in the food facility are not observing a high standard of personal cleanliness and proper hygiene. Refer to section 27 of The Food Safety Regulations, and 7.2.1 of the Public Eating Establishment Standards.
      • Persons working in the food facility are engaged in food handling practices that may lead to the contamination of food and/or food contact surfaces. Refer to section 27 of The Food Safety Regulations and 7.2.2 - 7.2.6 of the Public Eating Establishment Standards.
    • Food Storage & Equipment
      • Food items are not stored on impervious shelves. Refer to 1.9 of the Public Eating Establishment Standards.
      • Food items are not stored on shelves which are of sufficient height to allow for easy cleaning of the floor and to allow for inspection for pests. Refer to 1.9 of the Public Eating Establishment Standards.
      • Food contact surfaces are not made from materials that are suitable for their intended purpose, durable, easily cleanable, and/or free from any undesirable substance. Refer to section 16 of The Food Safety Regulations.
    • Temperature Control - Cooling, Thawing and Refrigeration
      • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.

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