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Mount Engadine Lodge

1 Mount Shark Road Kananaskis AB T0L 2H0 · Food - General

Official record from Alberta →

Inspection summary

Mount Engadine Lodge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on July 28, 2026, recorded 10 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 July 28, 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 August 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on August 14, 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?

  • 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 8 times across 3 separate inspections, most recently on July 28, 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.

4 inspections

  1. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer in the spray bottles ranged from 0-100ppm. Concentration to be 200-400ppm. Bottles were dumped out at time of inspection for refilling. Confirmed that the concentration of sanitizer from the dispenser was 200-400ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off taps with paper towel and/or elbows after handwashing. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was fruit (e.g. apples) sitting out in coffee/tea area for customers to help themselves. These items are to be protected from contamination (coughs/sneezes, flies, etc.) and utensil/deli paper provided for grabbing them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking the concentration of quat sanitizer in the spray bottles. Obtain quat testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the two compartment sink which is used for handwashing is located too far away from the sink. Relocate paper towel to the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor to the left of the stove is damaged. To be repaired/replaced. There is also some floor damage under the sink in the bar that needs to be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some spray insulation as part of the bar shelving. This area is to be smooth, easily cleanable and impervious to moisture.The interior of the enclosure in which the freezer sits outside is to be made smooth, easily cleanable and impervious to moisture. Currently is raw/stained wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall in the dry storage room behind the prep table/mixer is chipped. Please repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some knives that had debris on them in the kniferack. Were removed to be cleaned and sanitized.Bar equipment (spoons, etc.) were stored on raw wood board with holes cut for this purpose. They need to be stored on a clean and sanitary surface and raw wood is not easily cleanable/impervious to moisture. Please store in a sanitary manner.The wooden strip used to store knives had paint coming off. Please repair/resurface so that it is smooth, easily cleanable, impervious to moisture and paint won't chip off/rub off onto the knives when stored here.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, but the floor around the base of the grease trap needs cleaning, as well as under the two compartment sink.There was also some spilled debris under some of the shelving in the main floor dry storage room and behind the large chest freezer in the basement. Also a piece of moldy fruit on shelf to left of small ice machine in bar area. Please clean these areas and ensure they are cleaned more often.
  2. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was some sliced lemon and cinnamon sticks sitting out in coffee/tea area for customers to help themselves. These items are to be protected from contamination (coughs/sneezes, flies, etc.).
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles of quat sanitizer have no labels. To be properly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in-cooler was at 6C. To be capable of maintaining foods at 4C or less.Temperature of the bar fridge was 10C; high risk food (open nut milk) was moved to an alternate fridge at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the two compartment sink which is used for handwashing is located too far away from the sink. Relocate paper towel to the sink.
    • 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 were a couple of flies in the kitchen. Additional pest control may be needed to control the flies.There were some mouse droppings on some of the bottom shelving in the bar and in corner of basement office. Remove droppings and clean and sanitize the area.
    • 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 of the bar shelving is no longer smooth and easily cleanable. To be made smooth, easily cleanable. and impervious to moisture. Recommend alternative material other than painted wood be used as the shelving as the wood is getting wet and damaged. There is some spray insulation as part of the bar shelving. This area is to be smooth, easily cleanable and impervious to moisture.The interior of the enclosure in which the freezer sits outside is to be made smooth, easily cleanable and impervious to moisture. Currently is raw/stained wood.Fridge is basement used to store cheese and staff foods was on carpet. Remove items used for kitchen/restaurant or move fridge/put on flooring that is smooth, easily cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor to the left of the stove is damaged. To be repaired/replaced. There is also some floor damage under the sink in the bar that needs to be repaired.The bar counter that has the sink in it is damaged. To be repaired/replaced. Water also appears to drain off the counter and onto the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, but the floor around the base of the grease trap needs cleaning. There was also some spilled debris under some of the shelving in the main floor dry storage room. This was cleaned during inspection.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The spray bottle of quat sanitizer had a concentration of <200ppm. To be kept between 200-400ppm. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bagged lunches were being kept on top of inserts in top of prep cooler; lunches were at 9-11C. Keep where they will remain at 4C or less. Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Items were being hand-dried after removing from the dishwasher. Items are to be left to air dry. Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall to the left of the stove has some damage (is chipped). To be repaired.The floor to the left of the stove is damaged. To be repaired/replaced.The bar counter that has the sink in it is damaged. To be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were being stored on top of ice machine. Store in a sanitary manner. Corrected during inspection (were put into clean plastic food container).
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in-cooler was at 6-7C; needs to be <4C to maintain foods at 4C or less. Please adjust and/or repair as needed.
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