Skip to content
Loading map…

Silver Birch Lodge - Kitchen

910 Bison Way Sherwood Park AB T8H 2C4 · Food - General

Official record from Alberta →

Inspection summary

Silver Birch Lodge - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on January 9, 2026, found no infractions.

4 of 8 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: Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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.

  • 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 July 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 16, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on January 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 29, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 18, 2023. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • * Expired Quat test strips were being used (2022/2024) to monitor the food safe sanitizer. Ensure non expired products are used. Expired products were discarded on site.
  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Two pans of roast meat were not covered and stacked on top of each other were found in the walk in cooler. Cover food products to protect from contamination. Corrected on site: staff covered food products.
    • 09. Are chemicals stored and handled in a safe manner?
      • *Cleaning chemicals were stored right next to the dry ingredient soup bases across from the cookline. Ensure there is adequate separation between food products and chemicals to prevent cross contamination. Corrected on site: staff removed the cleaning chemicals and relocated to another area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two trays of small cakes were found not protected from contamination in the walk in freezer. Immediately cover desserts and ensure all food products placed into cold storage are protected from contamination. Corrected on site: Staff covered the food products.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Site has a new kitchen manager. PHI unable to confirm food safety training. Provide this office a copy of the kitchen manager’s food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry ingredient scoop for oatmeal was found stored on the shelf. If scoops are stored outside dry ingredients bins, ensure they stored in a clean container to protect from contamination. Change scoop storage practice.Tasting spoons in a drawer and utensils at the bread station in the dining room were improperly stored. Invert utensils to have the handles all in one direction to prevent contamination of the food end. The stand alone industrial mixer had food caked on the underside of the splash guard and cage. Site indicated the mixer has been cleaned. Immediately clean and sanitize mixer. Review with staff members all parts of the mixer need to be adequately cleaned and sanitized after use.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Scoops were observed to be stored int the bulk product. Recipe written on a piece of paper was found in the bulk product (i.e. rice). Ensure scoops or other forein materials are stored safety outside of the product to protect from cross contamination. Ensure this is corrected immediately.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Kitchen staff personal items (i.e., coffee etc.) were found stored in the clean area of the small mechanical dishmachine. Please determine a staff storage practice/area for kitchen staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ensure all equipment is kept in a clean and sanitized area. Knifes with debris on them were observed in the clean storage areas.

Nearby inspected facilities

Own this business? Add a badge to your website