Skip to content
Loading map…

Points West Living Cold Lake - Red Cottage Kitchen

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

Official record from Alberta →

Inspection summary

Points West Living Cold Lake - Red Cottage Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on April 15, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 4 separate inspections, most recently on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 18, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 October 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 23, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired salad dressings were observed at the time of inspection. Expired food products may not be safe for consumption, as quality and safety can no longer be assured beyond the manufacturer’s stated date. The operator discarded the expired salad dressings during the inspection. Please ensure food stock is monitored regularly so that expired products are identified and removed in a timely manner.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer was detected in the sanitizer bucket at the time of inspection. Please ensure sanitizer is prepared at the appropriate concentration.2. Please provide litmus test strips to allow staff to verify that the sanitizer concentration meets required levels each time it is prepared.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer was detected in the sanitizer bucket at the time of inspection. Please ensure sanitizer is prepared at the appropriate concentration.2. Please provide litmus test strips to allow staff to verify that the sanitizer concentration meets required levels each time it is prepared.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Noted wiping cleaning cloths stored on countertop. Please ensure that all wiping cleaning cloths are stored in sanitizer solution at all the times when they are not in use.2. A visibly dirty thermos was being used to serve milk to residents at lunch time. The thermos smelled rancid and the milk inside was at 12C. Please ensure thermos are washed and sanitized after every use. It is recommended that more thermos are made available as this will ensure that all milk served will be cold and the container will be cleaned and sanitary.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Please ensure that food handlers sanitize their hands each time they change gloves. During the inspection, it was observed that food handlers were not sanitizing their hands when changing gloves, even though they were changing them appropriately during food service. Hand hygiene is crucial whenever gloves are switched. Gloves may be worn when hands are not visibly soiled, but if hands do become soiled, they must be washed thoroughly with liquid soap and water.
    • 09. Are chemicals stored and handled in a safe manner?
      • Noted no label on bucket containing sanitizer solution. Please ensure that the containers storing chemicals are labelled properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperature for the two-door refrigerator measured to be 9.2C at time of inspection. Advised operator to discard all high-risk food stored at that moment. Please adjust fridge to ensure its temperature remains at 4C or colder at all times.2. The temperature of hot holding unit for vegetables measured to be at 57C. Please ensure that the temperature of hot holding unit remains 60 C or higher.3. The pre-served hot plates designated for specific residents were measured at 40°C, which is not sufficiently hot. They must be maintained at a temperature of 60°C to ensure safety. All hot holding must be maintained at 60°C or higher to prevent potential microbial growth, which can lead to foodborne illnesses in this vulnerable population.4. Creamer milk packets were stored at room temperature. Please ensure that creamer milk packets are stored in 4C or colder temperature. Advised the operator to discard them.
  8. Monitoring Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure food contact surfaces and dining room tables are rinsed with potable water as per manufacturer's instructions. Or, please use an approved sanitizer as found in the Food Regulation.
Own this business? Add a badge to your website