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Post Hotel

200 Pipestone Road Lake Louise AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

Post Hotel has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on October 16, 2026, recorded 8 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 9 times across 5 separate inspections, most recently on October 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 4 separate inspections, most recently on October 14, 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 3 times across 2 separate inspections, most recently on October 16, 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 3 times across 3 separate inspections, most recently on October 14, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 28 times across 7 separate inspections, most recently on October 16, 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.

7 inspections

  1. Risk Management Inspection

    8 infractions

    • 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?
      • Some debris was noted around back receiving door loading dock and gap under door sweep likely large enough for pests to enter the facility. Repair/replace sweep so that door tightly closes, and monitor area for pests. Recommend installing proper baseboard/coving if using this area for food preparation to facilitate cleaning.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in main kitchen becoming cracked/grooved. Re-seal/replace floor tiles where needed so areas are easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in downstairs prep area is damaged/plumbing may be leaking. Ensure there is no food storage or preparation under any waste pipes and adequately remove damaged building materials and close ceiling to prevent any contamination from pipes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink beside main walk-in refrigerator is dripping/leaking (in progress).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • STAFF KITCHEN: 1. Floor tiles worn/no longer easily cleanable by milk machine. Repair floor.2. Counter by double door fridge has exposed wood on edge of counter. Repair counter so that it is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter above dishwasher at service station (main kitchen) is worn and flaking wood. Replace/repair so area is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Table under mixer in pastry area has worn edges/exposed wood and is no longer easily cleanable. Repair/re-seal or replace table.
  2. Monitoring Inspection

    16 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some unopened vacuum-packed red meat placed on top shelf above produce in downstairs walk-in cooler. Do not store raw meats above vegetables or ready to eat products. Corrected.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few items stored on the floor of walk-in coolers in milk cartons, store all items off the floor - corrected.
    • 09. Are chemicals stored and handled in a safe manner?
      • Not all sanitizer bottles had appropriate SDS labels (main kitchen, Outpost). Labels are on-site and will be replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • STAFF CAFETERIA: Extra rice placed in rice cooker and it was on 'warm' setting. Rice measured at 39 to 43C. Rice cooker is not designed to rapidly heat food (do not put leftover rice in warmer). Discarded by staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • STAFF KITCHEN: Double door refrigerator had food measured at 9 to 10C, internal thermometer was reading 48 to 50F. Remove all food until such time refrigerator is capable of maintaining fridge at or below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature log entries for some refrigerators had temperature above 5C (side garnish/salad preparation station) and measured 5 to 6C. Ensure potentially hazardous products are stored at 4C or lower and if/when logs are too high corrective actions are taken.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Maximum temperature of dishwashers not being observed/recorded daily. Provide min/max thermometer and ensure dishwasher temperature at plate level is being adequately monitored.
    • 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?
      • Some debris was noted around back receiving door loading dock and gap under door sweep likely large enough for pests to enter the facility. Repair/replace sweep so that door tightly closes, and monitor area for pests. Recommend installing proper baseboard/coving if using this area for food preparation to facilitate cleaning.
    • 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?
      • Two rodents were noted on sticky trap in dry storage area. Consult pest control operator on additional controls, frequently check traps, and remove/thoroughly clean areas where rodents have been identified (use wet cleaning methods and workplace safety guidance for preventing illness). Move all items in dry storage up off the floor (a few milk crates with product were stored on the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles in main kitchen becoming cracked/grooved. Re-seal/replace floor tiles where needed so areas are easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling in downstairs prep area is damaged/plumbing may be leaking. Ensure there is no food storage or preparation under any waste pipes and adequately remove damaged building materials and close ceiling to prevent any contamination from pipes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink beside main walk-in refrigerator is dripping/leaking (in progress).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • STAFF KITCHEN: 1. Floor tiles worn/no longer easily cleanable by milk machine. Repair floor.2. Counter by double door fridge has exposed wood on edge of counter. Repair counter so that it is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter above dishwasher at service station (main kitchen) is worn and flaking wood. Replace/repair so area is easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Table under mixer in pastry area has worn edges/exposed wood and is no longer easily cleanable. Repair/re-seal or replace table.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board for garnishes in Outpost was grooved and discoloured. Replace cutting boards once they can no longer be easily cleaned/sanitized.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main ice machine is not currently working and ceiling tiles above ice machine are displaced. Ensure ice machine is repaired (in order to provide enough ice for proper cooling of food) and all ceiling tiles are replaced; note; no equipment or food must be stored from any exposed plumbing lines.
  4. Monitoring Inspection

    10 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?
      • Veal tartare and duck are being served without appropriate food safety plans in place. The Alberta food regulation specifies minimum cooking temperature for raw meat proteins; if not complying with these sections of the regulation, you must have an alternate written food safety plan that adequately addresses the risk. Note that duck would be considered the same risk as poultry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cutting board for garnishes in Outpost was grooved and discoloured. Replace cutting boards once they can no longer be easily cleaned/sanitized.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for some dry product have handles that are in the product (rice). Ensure scoops are kept in a clean area outside product or handles are upright and not touching product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Walk-in cooler upstairs (by prep sinks) had food measured at 7 to 8C. Temperature logs indicated that temperature had been at 7C for several days. Ice was noted on condenser unit. Food must be maintained at 4C or less. Immediate action required to ensure items stay cold enough in this refrigerator. 2. Counter refrigerator below slicer had items at 8C; temperature logs indicate this fridge has been too warm (logs this month had 48F and 6C recorded). Immediate action required to ensure items stay cold enough in this refrigerator. 3. Outpost insert fridge in main kitchen was not functioning with internal temperature measured at 17 to 20C. Most items in this fridge were non-potentially hazardous, however, some eggs (discarded), cream sauce (discarded), and cut vegetables were noted. DO NOT USE THIS FRIDGE until it is capable of keeping items at or below 4C (strongly recommend replacing this equipment due to ongoing issues). Items kept on ice beside the fridge were not sunk far enough into ice to maintain temperature at 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature in walk-in drink fridge in Outpost was variable (items from 4C to 8C). Store any potentially hazardous items in location in the fridge where they will stay at 4C or less (near condenser fans).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outpost dishwasher had adequate chemical (corrected since last inspection), however, no sanitizer was measured with test strips despite using primer button. Hoses also appeared to be labelled incorrectly (sanitizer hose labelled detergent). Ensure dishwasher is tested every day prior to using for sanitizer concentration (provide iodine test strips) and concentration is between 12.5 and 25ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in downstairs preparation area was inaccessible at time of inspection (large block of ice put in sink, many delivery boxes in front of sink). Hand sink must remain accessible to staff at all times.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main ice machine is not currently working and ceiling tiles above ice machine are displaced. Ensure ice machine is repaired (in order to provide enough ice for proper cooling of food) and all ceiling tiles are replaced; note; no equipment or food must be stored from any exposed plumbing lines.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some debris noted in staff cafeteria area by double door fridge, on stairs and landing leading down from upstairs kitchen and on floor of downstairs preparation area. Ensure all areas are thoroughly cleaned to prevent any pest problems. Some muffins were left out in staff area; do not recommend leaving any food uncovered/unwrapped to prevent pest infestation.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some utensils still stored in water at preparation stations instead of sanitizer; corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Front of house dishwasher at wine bar area was not stocked with appropriate chemical and/or sanitizing temperature was not being monitored. Ensure dishes are being sanitized in this dishwasher through heat or chemical. Manufacturer's directions for supplies/chemicals must be followed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was noted/tested for bar dishwasher in Outpost. Do not use until sanitizer provided/confirm adequate concentration (usually iodine for this type of dishwasher). Provide test strips and test daily.**Sanitizer present but not feeding through tube at time of inspection. Test concentration of sanitizer PRIOR to using dishwasher, provide consistent way of keeping tube in product (need rigid plastic piece over tube to keep in solution).**ON INSPECTION ON SEP 13, DISHWASHER HAD BEEN HOOKED TO FLOOR CLEANER. DO NOT USE DISHWASHER UNTIL APPROPRIATE SANITIZER PROVIDED**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles and damaged floor was noted in a number of different areas including:-broken tiles in front of walk-in freezer downstairs-missing/cracked floor tiles in staff cafeteria lineReplace all areas that have worn/broken tiles or flooring that can no longer be adequately cleaned.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Utensils were stored in warm water at preparation stations/tables between use. If re-using utensils, they must be stored in clean sanitizer solution at a food safe concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Sanitizer was mixed too strong in three-compartment sink used for dishwashing. Diluted at time of inspection. Check with test strips regularly to confirm food safe levels and ensure utensils remain in solution for 2 minutes when doing manual dishwashing.2. Sanitizer in bottle next to pastry area was too strong. Ensure sanitizer is mixed at food safe concenetration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back preparation fridge had food measured between 13 and 16C. Do not use this refrigerator to hold potentially hazardous food until food temperature can be maintained at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was noted/tested for bar dishwasher in Outpost. Do not use until sanitizer provided/confirm adequate concentration (usually iodine for this type of dishwasher). Provide test strips and test daily.**Sanitizer present but not feeding through tube at time of inspection. Test concentration of sanitizer PRIOR to using dishwasher, provide consistent way of keeping tube in product (need rigid plastic piece over tube to keep in solution).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel provided in back loading dock paper towel dispenser or paper towel dispenser by bakery area/prep tables.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing above ice machine and covering pipes adjacent to prep table downstairs.Staff cafe sink dripping and caulking is damaged around 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?
      • Broken floor tiles and damaged floor was noted in a number of different areas including:-broken tiles in front of walk-in freezer downstairs-missing/cracked floor tiles in staff cafeteria lineReplace all areas that have worn/broken tiles or flooring that can no longer be adequately cleaned.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust/debris was noted around ceiling vents by dishwasher/hot line.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cutting boards on main preparation island are worn/grooved. Replace cutting boards when they no longer can be adequately cleaned/sanitized.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • For the most part staff were practicing good handwashing when hands could be contaminated. A few staff were noted using cloth towels rather than paper towels to dry hands (could re-contaminate hands). Ensure paper towels used for handwashing.
    • 09. Are chemicals stored and handled in a safe manner?
      • Not all spray bottles in kitchen (sanitizer) labelled with contents. Ensure appropriate SDS labels are provided for all chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A. Cured egg yolks noted hanging from ceiling in cheesecloth. Either:1)Test yolks for water activity and perishability after curing to confirm that product is safe at room temperature.2)Keep yolks at or below 4C until served to guests.B. Items in inserts kept on ice for Outpost measured at 11-13C. Provide mechanical refrigeration (cold table or similar) and ensure items are maintained at 4C or lower.C. Staff fridge (double door locked fridge) was measured at 1C at top of fridge but 6C at bottom. Ensure there is adequate air circulation (do not fill too full) and food stays at 4C or lower.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was noted/tested for bar dishwasher in Outpost. Do not use until sanitizer provided/confirm adequate concentration (usually iodine for this type of dishwasher). Provide test strips and test daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken floor tiles and damaged floor was noted in a number of different areas including:-missing tile in front of dishwasher (catching moisture and debris)-broken tiles in front of walk-in freezer downstairs-missing/cracked floor tiles in staff cafeteria lineReplace all areas that have worn/broken tiles or flooring that can no longer be adequately cleaned.
    • 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 wood shelving in the Outpost is flaking/not cleanable/in poor repair. Re-seal shelving where needed (ie. shelf above storage for menus).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High risk food is being served including beef tartare, ahi tuna tartare, and sous vide eggs for caesar dressing. Ensure written food safety plans are in place for these items and a plan to advise guests regarding higher risk items.

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