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Points West Living Cold Lake - Main Kitchen

512 25 Street Cold Lake AB T9M 0H1 · Food - General

Official record from Alberta →

Inspection summary

Points West Living Cold Lake - Main Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on March 18, 2026, found no infractions.

7 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 23, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 August 30, 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 5 times across 4 separate inspections, most recently on June 27, 2025. 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.

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Lighting in both the walk-in cooler and walk-in freezer is insufficient. The current dim lighting makes it difficult to maintain these areas in a sanitary condition. Please install additional lighting to improve visibility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mould-like growth was observed again in the walk-in cooler. Please clean and sanitize the affected area, and take precautions to protect food during the cleaning process.2. The following areas were visibly soiled and require cleaning: the area near the mechanical dishwasher, the hood above the mechanical dishwasher, stainless steel wall surfaces, kitchen floor throughout, ceiling tiles, and ceiling vents.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1. Noted a dented can stored in the dry storage.2. Noted opened can stored in walk in cooler.Operator discarded above noted items during the time of inspection.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at time of inspection. Please ensure sanitizer is made daily and checked using test strips to confirm it is at 200 ppm quats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling fans are visibly dirty, please clean as often as needed to maintain in a sanitary manner at all times.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were visibly dirty at time of inspection:1. The walk-in cooler shelves and walls 2. Black food warmers3. Exhaust system filters - internal duct work is due for its semi-annual cleaning.
  12. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were visibly dirty at time of inspection:1. The walk-in cooler shelves and walls 2. Black food warmers3. Exhaust system filters - internal duct work is due for its semi-annual cleaning.
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