Pour House Bar and Grill
911 8 Avenue Cold Lake AB T9M 1N2 · Food - General
Inspection summary
Pour House Bar and Grill has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on April 29, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 2 inspections in a row found no infractions.
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 once on January 24, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 January 24, 2024. 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 3 times on January 24, 2024. 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?
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 January 24, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
3 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Please ensure all food in the walk-in cooler is covered to protect from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The line fridge is at 7C and the salad fridge was found to be at 9C. Please ensure both refrigeration units have thermometers and that daily temperature logs are maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain litmus test paper strips to verify mechanical dishwasher is sanitizing properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure kitchen food preparation area has adequate lighting levels to to ensure the safe and sanitary production of food, and to facilitate cleaning of the premises.
- 23. Is the facility maintained in a clean and sanitary condition?
- The sliding glass door fridge needs cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area around the designated hand washing sink is in disrepair and cannot be properly cleaned. Please ensure all surfaces around hand washing sink are smooth, non-absorbent and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?