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More Moo

4403 Lakeshore Drive Sylvan Lake AB T4S 1C3 · Food - General

Official record from Alberta →

Inspection summary

More Moo has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on August 27, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 July 3, 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 2 times across 2 separate inspections, most recently on July 3, 2025. 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?

  • 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 2 times on July 31, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on July 3, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 8, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy was being held in a crockpot at 10 C. This had been warming for about an hour and was placed on the stove top to reheat. Please ensure foods are reheated within 2 hours to prevent them being held in the danger zone for a prolonged period.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold water was on to the tap in the dishwashing sinks. Operator restored cold water to tap. Please ensure there is both hot and cold running water under pressure at all sinks.
    • 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?
      • There is a wide gap along the full length of the left side to the back door and across the top. This allows an entry point for pests and rodents. Please ensure the door can be tightly closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fronts of equipment (eg. prep cooler, ice cream machine) and floors require cleaning.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrected: The walk-in cooler was at -3 C. Ice build-up over the opening has been removed and the wall cleaned. Frozen condensation still present in several places of the larger area of the walk-in freezer.Condensation can be non-potable and can contaminate food. The freezer door seal did not appear to be in good condition which can contribute to the condensation. Have the freezer cleared of condensation and repaired to prevent further condensation from occurring.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution used for food contact surfaces was at 50 ppm which is not sufficient to reduce pathogenic bacteria. Please ensure chlorine sanitizer is mixed at 100 ppm and tested on a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small walk-in cooler by the cook line was at 12 C. Please have the cooler adjusted or repaired and able to maintain 4 C. Do not store potentially hazardous foods in the unit until it is maintaining 4 C or colder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Only quat test strips present for use, but no quat is used for sanitizing, only bleach is used. Please acquire bleach test strips to verify the concentration of sanitizing solution.
    • 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?
      • No evidence of pests observed. There is a gap in the middle at the bottom of the door that is large enough for rodents to enter. Please have the gap repaired so the door is tight-fitting to prevent pests from entering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The walk-in cooler near the cookline was at 12 C. Unit must be able to maintain 4 C. 2. There is a large build-up of ice in the walk-in freezer and frozen condensation in several places. Nonpotable condensation can contaminate food. The wall in the freezer near the cookline requires cleaning. The freezer door seal did not appear to be in good condition. Have the walk-in fridge adjusted or repaired, and have the freezer cleared of all ice and condensation and repaired to prevent further condensation from occurring.

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