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Nakiska Ski Resort - Day Lodge Cafeteria / Slopeside Coffee

2 Mount Allan Drive Kananaskis AB T0L 2H0 · Food - General

Official record from Alberta →

Inspection summary

Nakiska Ski Resort - Day Lodge Cafeteria / Slopeside Coffee has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on January 22, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

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 5 times across 4 separate inspections, most recently on January 22, 2026. 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 once on January 22, 2026. 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?

  • 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 March 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on March 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 6 times across 4 separate inspections, most recently on January 22, 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

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff in Slopeside Coffee were wearing rings and bracelets and one staff had long-painted fingernails. Staff that handle food are to have short nails, wear gloves if wearing nail-polish, remove rings and bracelets.Staff with long-painted fingernails should handle payments only.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs were not being maintained when cooling the beef brisket. Check and record temperatures during the cooling process to ensure it is cooled quickly enough (from 60-20C within 2 hours, then from 20-4C within 4 hours).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were open personal drinks near take-out containers, above a food preparation surface. Store open personal drinks away from food and utensils. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice surrounding the fish, chicken and some of the condiments in the grill area. Ensure there is ice at or above the level of the food to keep it at 4C or less. Corrected during inspection.The grill under the containers used to store cooked burgers was shut off and the top burgers were at 47C. Reheat and maintain at 60C or above. Corrected during inspection. Sandwiches were sitting on platter and sitting over the top edge of fridge unit in deli; they were at 15C. Are to be kept at 4C or lower. Sandwiches sticking out over the top of the cooler will not stay at 4C or less. Corrected during inspection; moved into alternate fridge. Do not keep any sandwiches (except those for display purposes only/won't be consumed) in this cooler unit until it can keep them at 4 C or less.
    • 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?
      • A couple of mouse droppings were found in the far corner of the dry storage room. Please remove droppings and clean and sanitize this 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?
      • Back of cupboard under coffee machines in Slopeside Cafe is open with exposed studs. Put a backing on this cupboard (that is of smooth and impervious material) so this area is easily cleanable.There is paint flaking off the ceiling in the mopsink room. Please repair.Flooring to the right of the stoves in the back area is damaged. To be repaired.Areas of the wall were damaged in the dry storage room. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was being stored on top of ice machine; store in a clean container that can be easily cleaned and sanitized. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor under the dishpit and under some of the shelving needs cleaning where there is a bit of debris starting to build-up. Clean these areas.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice around the eggs, hashbrowns to keep them at 4C or below (food items were at 12C). Corrected during inspection but need to come up with a better solution to keep these items at 4C or below as this is a reoccurring violation.The chili and soup in the deli area was being re-heated in the food warmer/steam table, were at 12C. To be reheated on/in stove to ensure it reaches at least 74C quickly. Food warmers/steam tables are meant for keeping food warm, not for reheating foods. Corrected during inspection; reheated in oven.Deli sandwiches on display were sitting too high out the of top of the cooler to maintain them at 4C or less. They were 12-15C. Need to maintain them at 4C or less. Put into fridge during inspection with one left out for display purposes only/not for sale.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back of cupboard under coffee machines in Slopeside Cafe is open with exposed studs. Put a backing on this cupboard (that is of smooth and impervious material) so this area is easily cleanable.Corner of the wall is chipped by the punch-in station. To be repaired.There is paint flaking off the ceiling in the walk-in-cooler. To be repaired/repainted. Ceiling appears to be painted wood. Recommend cover with a more durable and water-resistant material.Paint is coming off around the handles of the walk-in-cooler. Please refinish.There is paint flaking off the ceiling in the mopsink room. Please repair.The paint on the deli ceiling is bubbling. Please ensure there is no leaks that could be causing this and repair the ceiling.Flooring to the right of the stoves in the back area is damaged. To be repaired.Areas of the wall were damaged in the dry storage room. To be repaired.
  3. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some foodhandlers were wearing several rings and/or rope bracelets. Rings are to be removed. Bracelets are also to be removed unless they won't inhibit handwashing and can be covered with a glove when foodhandling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some boxes of foods were directly on the floor in the walk-in-freezer. Please store up off the floor. Get more shelving.
    • 09. Are chemicals stored and handled in a safe manner?
      • There were some chemicals stored next to disposable food containers in deli area. Store separately; corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice surrounding the containers of chicken strips, fish strips and grated cheddar cheese in the grill area. Ice needs to be as high as the level of the food in the containers. Food items on top were at 9-14C. Corrected during inspection; more ice added.Creamers by coffee station were at 15C. There was not enough ice surrounding them. Corrected during inspection; more ice added.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sink and surface sanitizer testing strips were present for checking surface sanitizer concentration. Obtain sink and surface sanitizer testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back of cupboard under coffee machines in Slopeside Cafe is open with exposed studs. Put a backing on this cupboard (that is of smooth and impervious material) so this area is easily cleanable.Corner of the wall is chipped by the punch-in station. To be repaired.There is paint flaking off the ceiling in the walk-in-cooler. To be repaired/repainted. Ceiling appears to be painted wood. Recommend cover with a more durable and water-resistant material.Paint is coming off around the handles of the walk-in-cooler. Please refinish.There is paint flaking off the ceiling in the mopsink room. Please repair.The paint on the deli ceiling is bubbling. Please ensure there is no leaks that could be causing this and repair the ceiling.Flooring to the right of the stoves in the back area is damaged. To be repaired.Areas of the wall were damaged in the dry storage room. To be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some personal items stored next to disposable food containers in deli area. Store separately; corrected during inspection.There were some ropes hanging on shelf used to store foods in office. Store separately; corrected during inspection.There were some unclean utensils on shelf used to store clean utensils. Corrected during inspection. Items were removed for cleaning/sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The jugs used to steam the milk are only rinsed throughout the day and aren't being cleaned and sanitized until the end of the day. Ensure any items that touches high risk foods such as dairy are cleaned and sanitized at least every 4 hours when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good, but the following areas need more thorough cleaning:-corner of dry storage room where there is a bit of debris-floor along baseboard where some dirt has built up-ceiling of walk-in-cooler where it is dusty-floor under stove and sink where there is slight build-up
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some boxes of foods were directly on the floor in the walk-in-freezer. Please store up off the floor. Get more shelving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was not enough ice surrounding the containers of fish/chicken strips on the counter; there were 9-13C. Level of the ice needs to be as high as the level of the food. Corrected during inspection.Pizza in hot-holding unit was only 48-54C. To be kept above 60C. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk cooler in Slopeside was 7-8C. Needs to be able to maintain foods at 4C or less. Please adjust/repair as needed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Handsink in kitchen was getting to above 60C. Water should not be capable of getting above 60C at the handsinks as scalding hazard. Please adjust so water can't get above 60C at this handsink and at any other sinks that are used for handwashing.
    • 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 a raw wood board on counter between back of Slopeside and the self-serve cafeteria area. Please paint/seal the board so that it is cleanable and remove the screws sticking out of the board.The surfacing of the green cupboard doors (in Slopeside) is chipped/coming off. To be repaired or replaced.Grout is coming out between tiles on counter (in Slopeside). To be repaired or countertop replaced (with a more suitable material for a countertop).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was sitting directly on top of ice machine; please keep in clean container. Corrected during inspection.Some of the dishracks for the dishwasher are dirty and if can't be cleaned will need to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a damaged basket in the dry storage area. Discarded during inspection.Some of the cutting boards have deep cuts and are no longer easily cleanable. Please discard.
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