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Shoreline Shore Resort Ltd. - Restaurant

650046A Range Road 185 County of Athabasca AB T0A 0R0 · Food - General

Official record from Alberta →

Inspection summary

Shoreline Shore Resort Ltd. - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on August 28, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 7 times across 4 separate inspections, most recently on August 13, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 August 13, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on August 13, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sewage smell is noted to be coming from the back storage room. Ensure that the source of the smell is investigated and the issue is resolved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The sanitizing sink compartment is hooked up by a hose that is not connected to the plumbing system. Water is built up in the bottom of the sink where the heating element is located and staff advised that the sink is drained into a pail via the hose that is not connected to plumbing.Ensure that the sink is repaired to be connected properly to the drainage system.Staff are instructed to completely block the sink to usage as the issues has not been corrected thus far.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The dishwashing sinks are noted to be covered in grime and grease. 2.Dish drying rack is noted to have dust and debris. 1-2.Ensure that the indicated areas are cleaned and sanitized.
  3. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sewage smell is noted to be coming from the back storage room. Ensure that the source of the smell is investigated and the issue is resolved.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The sanitizing sink compartment is hooked up by a hose that is not connected to the plumbing system. Water is built up in the bottom of the sink where the heating element is located and staff advised that the sink is drained into a pail via the hose that is not connected to plumbing.Ensure that the sink is repaired to be connected properly to the drainage system.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The dishwashing sinks are noted to be covered in grime and grease. 2.Dish drying rack is noted to have dust and debris. 1-2.Ensure that the indicated areas are cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Lights above the ice cream service area do not have covers and are not shatter proof. 2.There are carpet mats along the side door into the kitchen which are absorbent and not smooth and easily cleanable. 1.Ensure that the lights have proper covers or are shatter proof.2.All mats and flooring in the kitchen must be non-absorbent, smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Tongs are stored hanging from the door handles of the oven. 2.A chain rack is noted beside the grill where kitchen utensils as well as pots and pans are stored touching the side of the oven that is dusty. Some pots and pans are close to the ground and along a high traffic area.1-2.All utensils and dishes must be stored in a manner that allows them to be maintained clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The dishwashing sinks are noted to be covered in grime and grease. 2.Dish drying rack is noted to have dust and debris. 3.The inside and outside area so of the prep cooler are noted to have buildup of dust and debris.1-3.Ensure that the indicated areas are cleaned and sanitized.
  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage type odor is noted in the back storage area.Ensure that the source of the odor is investigated and the problem is addressed. The kitchen is closed for the season; this will be addressed during the next monitoring inspection, next season.
  6. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A strong sewage type odor is noted in the back storage area.Ensure that the source of the odor is investigated and the problem is addressed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A storage shelf above the ice cream freezer is noted to be made from raw wood, that is absorbent and not smooth easily cleanable. The shelf must be made of material that is smooth and easily cleanable.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels are not available at the handwashing sink. Ensure that the sink is always supplied with paper towels. Staff placed paper towels inside the dispenser during the inspection.

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