Manoir Du Lac - Kitchen
164 3 Avenue NW McLennan AB T0H 2L0 · Food - General
Inspection summary
Manoir Du Lac - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 3, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.
4 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 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 5 times across 4 separate inspections, most recently on October 7, 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 April 1, 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 once on December 20, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on November 3, 2023. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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.
11 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Buckets meant to contain QUATS sanitizer solution did not have adequate concentration. QUATS test strips were used but no sanitizer was detected. CorrectionStaff mixed a fresh sanitizer solution. Ensure to regularly monitor the sanitizer solution concentration for effective cleaning of food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were not kept inside a bucket with adequate sanitizer solution.CorrectionStaff moved the cleaning cloths into a bucket with QUATs sanitizer solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was not dispensing adequate sanitizer at during the sanitizing cycle. 3 wash cycles were attempted and still the sanitizer was inadequate.CorrectionStaff on site did 2 priming attempts and 4th cycle run and the sanitizer was able to dispense at least 50ppm.Regular monitoring of the sanitizer concentration and recording of the concentration if the sanitizer is inadequate is recommended.A dishwasher log was on site and is recorded in the morning, afternoon and dinner time.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Chlorine mechanical dishwasher measured at 0 ppm during the inspection. - The staff was instructed to manual sanitize the dishes in 200 ppm QUATS sanitizer after washing and rinsing until the dishwasher is repaired. **Please repair. Note: the QUATS sanitizer was available onsite.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Individual pre-packaged portions of butter were observed at the service counter during the inspection. The individual products indicated that they must be kept under refrigeration temperatures, but we're being stored at room temperature at the time.Moving forward, these food items will be kept under refrigeration as required by the manufacturer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT sanitizer used to store the kitchen's wiping cloths during the inspection was tested to be 50 ppm in concentration.The Solution was changed for a newly mixed solution of 200 ppm during the inspection.Sanitizer solutions used in the kitchen must be routinely changed to ensure their concentration is satisfactory for sanitizing purposes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A disposable soup containers was observed to be stored in a bulk container of dry soup mix during the inspection.Food scoops must be stored outside of the dry bulk foods, or must have their handles not in contact with the product.Utensils without an obvious handle are not acceptable to be used as scoops.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, the residential style Magic Chef refrigerator was re-evaluated and was maintaining a variable temperature of -4 degree Celsius to 10 degrees Celsius.Ensure that all potentially hazardous food items are maintained in the walk-in cooler and are only brought to the Magic Chef refrigerator during meal service. Hazardous food items are not to be stored in this unit outside of meal service.Residential refrigeration systems generally cannot keep up with the demands of a service cooler that is regularly opened and closed. No concerns were noted for the attached freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, the residential style Magic Chef refrigerator was maintaining a variable temperature of 1 degree Celsius to 9 degrees Celsius.The liquid milk stored in the door of the unit were measure to have 9 degrees Celsius.Ensure that the refrigerator set temperature is decreased to allow for foods stored in the door to be maintained at 4 degrees Celsius or less, OR relocate all potentially hazardous food items to the walk-in cooler.Residential refrigeration systems generally cannot keep up with the demands of a service cooler that is regularly opened and closed.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The current food handling permit was not posted at the time of the inspection.Ensure that the current permit is continuously posted in a location that is visible to the public.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?