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Rusty Kage Smokehouse & Grill

4513 Lakeshore Drive Sylvan Lake AB T4S 1C3 · Food - General

Official record from Alberta →

Inspection summary

Rusty Kage Smokehouse & Grill has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on April 10, 2026, recorded 2 infractions.

4 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on November 19, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 10, 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?

  • 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 March 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 7 separate inspections, most recently on April 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on November 19, 2025. 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.

13 inspections

  1. Monitoring Inspection

    2 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?
      • 1. The back door off the kitchen does not close tightly and can allow pests to enter. Please adjust or repair the door so it seals tightly and no light shines through. 2. Pest records were not observed. Please have copies of the pest records available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen was very clean however floors require deep cleaning in wall to floor joints and under equipment. The unused KFC holding unit at the end of the cookline requires cleaning on the shelving brackets and around the door seals. Please store unused equipment in a clean and sanitary manner. Please ensure the floors are thoroughly cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents in the back kitchen area have been cleaned. Floors in storage room and front kitchen vent filters still require cleaning.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning of walls complete. The following areas require cleaning: 1. hood vents in both kitchen areas2. floor in storage room
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Knives stored in a bleach solution at 500 ppm. Higher concentrations can leave a residue that can contaminate food. Solution was diluted during inspection. Please ensure solution is at 100 ppm and tested on a test strip.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two containers of condiments had mold growth on the outside and lids. These were discarded. Please ensure foods are properly rotated and containers kept clean of spills when used to prevent mold growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning: 1. wall behind the cook line in the far back room2. vents in both rooms3. floor in storage room 4. wall between walk-ins
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the back kitchen was not maintaining proper temperature. Unit is not in use until repaired.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared for use on food contact surfaces when food handling was occurring. Sanitizer was prepared during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff observed handling a cell phone then wearing gloves without washing hands. Hands were then washed. Please ensure staff are all washing hands before and after glove use, and after handling personal items, eating, drinking, washroom, etc.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in the back kitchen prep cooler were probed at 12-14 C (pork belly, macaroni, sausage). These items were discarded as the unit was not maintaining proper temperature. Remaining items were relocated to other units. Please have the unit adjusted or repaired and able to maintain 4 C prior to use.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unclean cleaning cloths were left on food contact surfaces. Please ensure the cloths are stored in a sanitizer solution between uses to prevent bacterial growth on the cloths or cross contamination of the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several cases of food were observed on the floor of the walk-in cooler and freezer. An order had been received the previous day. Storage of food on floors impedes cleaning and can lead to contamination of the food. Please ensure orders are put away in a timely manner, and food is stored off the floor 6 inches.
    • 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 the back cook area did not have hot water as the handle had been stripped and needs to be replaced or repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Vents had some grease build up and are just due for service. Please ensure vents are cleaned and serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Serving utensils were being stored in a sanitizer solution, but solution was not deep enough to submerge the utensils completely. Solution refilled during inspection. Please ensure the sanitizer solution is deep enough to submerge utensils, changed as often as necessary to maintain in a sanitary condition at the appropriate concentration. Alternatively, utensils can be changed every 2 hours (timing required) or stored in a hot water bath at 60 C or above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility overall is clean. The following areas require attention: 1. Floors were greasy in many areas of the kitchen and food debris observed on floor of walk-in cooler. 2. The wall behind the grill area of the back room had food debris on it. Please sweep and mop floors and ensure grease is removed as it can pose a slipping hazard. Ensure walls are cleaned as often as necessary to maintain the facility in a sanitary manner.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Digital read thermometer on the dishwasher did not show the unit as reaching 180 F after multiple cycles. Please ensure the thermometer is accurate or obtain a dishwasher safe thermometer for verifying the temperature of the sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning has been completed. Vents in the back still require cleaning.
  12. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cloth observed on prep cooler cutting board. Staff returned to sanitizer solution. Ensure cloths are stored in solution between uses to prevent contamination of surfaces, and to prevent growth of bacteria on the cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of salads that had been mixed were set on top of foods in the top portion of the prep cooler. Bottoms of bowls can be contaminated from surfaces and should not be placed over open food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff was unaware of what test strips were or where to locate them. Strips for quat were present but no chlorine strips could be located. Some were provided. Without test strips the concentration of solution used to store utensils and cloths cannot be verified. Please ensure all staff are aware of how and when to test sanitizers, including quat sanitizer used in the bar area, chlorine sanitizer used for storing utensils and sanitizing cloths.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Digital read thermometer on the dishwasher did not show the unit as reaching 180 F after multiple cycles. Please ensure the thermometer is accurate or obtain a dishwasher safe thermometer for verifying the temperature of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in the back prep area has a broken hot water tap. Hands can't be properly cleaned when using only cold water as it doesn't remove fats and oils thoroughly. Have the tap fixed to ensure staff are properly washing hands.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid permit was not posted within patrons view. Please ensure a valid permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were found to be unsanitary: 1. behind fryer on cookline2. front of ice machine3. grates of both ventilation systems4. knife rack and wall below in back area
  13. Initial Inspection

    0 infractions

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