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Our Lakeshore Cafe

5003 Lakeshore Drive Sylvan Lake AB T4S 1R3 · Food - General

Official record from Alberta →

Inspection summary

Our Lakeshore Cafe has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on July 14, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on June 22, 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 2 times on November 20, 2024. 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 June 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 20, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 4 times across 2 separate inspections, most recently on November 20, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer mixed in a spray bottle in the dish washing area was over 200 ppm and strong enough to bleach out a test strip. 2. Staff in the front had no sanitizer readily available and there were damp clothes left on food contact surfaces.3. The cloth used to sanitize the milk steamer wand was in warm water (25 C) which is an environment that can lead to bacterial growth. Ensure sanitizer is prepared in buckets and cloths are stored in sanitizer between uses. Ensure sanitizer is tested and at 100-200 ppm. Store coffee equipment that comes in contact with milk products in a manner that prevents bacterial growth.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of chlorine sanitizer was not labelled with its contents. Please ensure all chemicals are properly labeled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper towel was not in the dispenser in the washroom. Please ensure the paper towel is stored in a dispenser to prevent contamination of the roll.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • One washroom was being used to store several large garbage bags full of recyclable containers. Ensure there are sufficient bins for storing recyclable containers.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 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?
      • Food items prepped in containers were not being dated to ensure proper rotation of food. Items were dated during inspection.Please ensure food items are dated when preparing batches.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat is used as a sanitizer but no strips were present to test the quat concentration. The chlorine test strips had expired. Please obtain new test strips for all sanitizers used on food contact surfaces in the facility.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A pot of soup was being kept hot on a hot plate set on a stool in an aisle of the kitchen. The pot could be easily knocked over and poses a risk to staff. Pot and hot plate were relocated. Please ensure food is stored in a safe manner.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Beef has been cooked in a home kitchen for use in this establishment. Food must be obtained from an approved source and cannot be prepared in a home kitchen as it isn't subject to inspection. 2 remaining packets of beef were discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was prepared but not in use as several of the counters and cutting boards at the prep table area were left in an unsanitary condition. Used cleaning cloths were found left on food contact surfaces. Cloths can harbour bacteria. Ensure sanitizer is prepared in a bucket whenever food handling is occurring. Store cleaning cloths in solution between uses to prevent bacterial growth.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed putting used gloves on to cut a sandwich without washing hands or getting a clean glove. Glove was also left on the cutting board. Single-use gloves are intended to be used once, and hands must be washed before and after glove use as gloves can become contaminated by dirty hands when putting them on, and
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal belongings were left on counters in the kitchen used for food preparation (purse, wallet, phones) and coats were being hung on racks that store food and food related items. 2. A stack of used, single-use cake boxes were being kept and were found with crumbs still in them. As paper boxes can't be washed and sanitized they cannot be reused and should be discarded. Personal belongings are to be stored separately from areas where food preparation is occurring, and where food equipment/containers are stored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup was being reheated in a microwave without verifying the temperature of the food being reheated prior to service. Microwaves can produce uneven heating of food. Potentially hazardous foods must be reheated to their original cooking temperature. When heating foods in a microwave, ensure the product is stirred if possible and the internal temperature verified.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dairy cooler used to store milk and milk substitutes for coffee was at 10 C on the thermometer in the unit. Milk and other products were probed above 9 C. Items were discarded by staff. Please have the unit adjusted or repaired and able to maintain 4 C. Do not store hazardous foods in this unit until repaired.There is only one thermometer which is used for temping milk. No thermometer was readily available to verify temperatures of food being reheated. Please obtain another probe thermometer that reads both hot and cold temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the hand sink in the kitchen was empty. Another container was provided. Soap is necessary for proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Turbo Chef had grease build up inside and was not kept in a clean state. Please ensure the oven is cleaned as often as necessary to maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Bins used to store utensils had crumbs in the bottom. 2. counters in kitchen were not clean or being cleaned after use. 3. washroom sink and toilet require cleaning. Garbage was overflowing in the washroom.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Some cases of food and/or food containers were being stored on the floor. 2. cloths used for cleaning were also being used to cover food during proofing. Discontinue use of cloths for covering food items. Please ensure all food products and food containers are stored off the floor to prevent from contamination.

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