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Shaw's Point Lakeside Resort - Restaurant

NE 12-79-14 W5 Big Lakes MD N (Rural) AB T0G 1E0 · Food - General

Official record from Alberta →

Inspection summary

Shaw's Point Lakeside Resort - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on July 28, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 22, 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 May 22, 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)?

  • 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 4 times across 2 separate inspections, most recently on June 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on June 2, 2025. For example: 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?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection, egg carton flats were being used to catch grease from cooking utensils placed on them at the cooking station. These cartons may not be used as a surface as they are porous and not easily cleanable. The porous conditions and absorbed grease at room temperature may cause a condition favorable for bacterial growth. The egg cartons were discarded under the direction of the PHI during the inspection.Replace the cardboard with surface that is smooth and can be easily cleaned throughout the day (i.e. a baking sheet) to prevent favorable pathogen conditions, or relocate the utensils to another location that is smooth, non-porous and easily cleanable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of the inspection, chicken wings were being defrosted improperly at room temperature within the dishwashing sink.The chicken wings were measured to be approximately 10 degrees Celsius using an infrared thermometer.The food was immediately transferred to the kitchen's refrigerator to await cooking and approved thawing procedures were reviewed with the onsite staff. Future temperature violations may result in the destruction of foods.
    • 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?
      • The facility's current food handling permit was not posted at the time of the inspection.Ensure that the valid permit is continuously posted in a location that is visible to the public.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Ready-to-eat foods were observed to have been subject to cross-contamination at the time of the inspection due to improper glove use.Foods that were observed to be cross-contaminated were destroyed at the time of the inspection.Ensure that all foods are protected from contamination and are wholesome, unadulterated, and fit for human consumption.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper use of disposable gloves and a lack of handwashing was observed at the time of the inspection. The food handler(s) were not changing their gloves between handling raw meats and ready-to-eat foods. The unchanged gloves were observed to be heavily soiled with grease and food debris. This resulted in the cross-contamination of food during the inspection.Food handlers were directed to remove the soiled gloves and to conduct regular handwashing practices when handling foods.If disposable gloves are used in the facility, ensure that they are used in a safe and sanitary manner.
    • 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?
      • Food handling practices observed during the inspection were not conducive of ensuring foods are safe for human consumption.Food safety practices were discussed with the food handler(s) at the time of the inspection.Ensure that food safety training is completed for those handling foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of frozen bacon were being improperly thawed at room temperature during the inspection. The boxes were indicated to be taken out of the freezer in the morning to thaw so that they could be cooked in bulk. The food was measured to have an external temperature of 10 degrees Celsius, and an internal temperature of -5 degrees Celsius.Frozen foods must be thawed in an approved manner that prevents/limits the opportunity for pathogen grown.The foods were relocated to a refrigerator during the inspection to thaw until they were ready to be cooked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer suitable to confirm that cooked foods have reached a suitable internal temperature was observed in the commercial food establishment at the time of the inspection. The commercial food establishment must obtain a suitable thermometer (i.e. digital probe meat thermometer) to confirm that required cooking, re-heating, and hot holding temperatures have been reached.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips were available at the facility to confirm the concentrations of mixed chlorine sanitizer solutions.Ensure that test strips that are not past their expiry date are available at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The service counter's paper towel dispenser was broken at the time of the inspection and was unable to properly dispense paper towel.The inability to access paper towel at this sink may lead to incorrect hand washing practices.Ensure that the paper towel dispenser is stocked with product and is operating as intended by the manufacturer.
    • 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?
      • The current food handling permit was not posted in a location that is visible to the public at the time of the inspection.Following the inspection, the current food handling permit was posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handling staff are required to take / re-take a food safety course approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation, as outlined by the Public Health Inspector. A list of approved courses can be found at https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives stored in kitchen drawers appeared to have been inadequately cleaned and contained food debris.Furthermore, the electric potato slicer and wall mounted potato press were observed to be soiled and unclean.Ensure that all equipment that is not actively being used for food handling is maintained in a clean and sanitary state.
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