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Silver Crest Lodge - Food

11902 100 Street Grande Prairie AB T8V 4H5 · Food - General

Official record from Alberta →

Inspection summary

Silver Crest Lodge - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 2, 2025. The most recent inspection, on March 20, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 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 5 times across 2 separate inspections, most recently on March 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on March 6, 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 3 times across 2 separate inspections, most recently on March 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on March 6, 2026. For example: 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 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 2 times on March 4, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 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?
      • Temperature logs are not kept for refrigeration units that store perishable food items. Ensure temperature logs are kept for all refrigeration units that store perishable food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler and freezer is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 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?
      • Pest control monitoring program has not been implemented. Ensure pest control monitoring program is implemented and monthly records are kept on site.
  3. Demand Inspection

    10 infractions

    • 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?
      • Temperature logs are not kept for refrigeration units that store perishable food items. Ensure temperature logs are kept for all refrigeration units that store perishable food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Publicly displayed foods (bread, bagel & tea bags) are not protected from contamination. They are displayed openly on a stand. Ensure all food items are either individually wrapped in sealable lunch bags or individually packaged to prevent contamination. Note: Facility lacks adequate number sinks for dishwashing thus cannot use containers to store food or use tongs for dispensing. Only 1 hand washing sink is available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bar cooler and freezer is not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk, creamer, cheese are stored in a bar cooler. Temperature of cooler was 8 Deg C. Temperature was adjusted.Ensure all foods that require refrigeration are stored at 4 Deg C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility does not have adequate number of sinks for dishwashing. Thus, only prepackaged food items are allowed to eliminate dishwashing.Remove cereal dispensers and purchase individually boxed cereal. Tea bags must be individually wrapped as well.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available to verify sanitizer concentration. Operator purchased pool test strips.Obtain correct chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Washroom: paper towel dispenser is empty, and operator has run out of supplies. Ensure liquid soap dispenser and single use paper towel dispenser arerefilled immediately once they are empty. Ensure extra supplies are kept at all times.
    • 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?
      • Pest control monitoring program has not been implemented. Ensure pest control monitoring program is implemented and monthly records are kept on site.
    • 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?
      • Operator had breakfast setup and stated it was not for guest use. However, observed guest entering the breakfast area and making toast. Ensure the breakfast menu is removed immediately until approval is given.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning log created is inadequate. Missing food equipment'sEnsure cleaning logs is modified.
  4. Demand Inspection

    1 infraction

    • 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?
      • Pest control monitoring program has not been implemented. Ensure pest control monitoring program is implemented and monthly records are kept on site.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Violation from previous inspection.No sanitizer solution found onsite. Ensure the food contact surface (utensils/table top/counter top) is sanitized with a approved sanitizer and ensure the solution is tested with a test strip.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Violation from previous inspection.The reusable utensils are not sanitized after washing and rinsing. Ensure the reusable containers are washed, rinsed, and sanitized (then air-dried) with an approved solution. Obtain a sanitizer test strip to test its concentration when diluted/used for effective results. Sanitizer effectiveness decreases with time and temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Violation from previous inspection.No test strip was found onsite.Obtain test strips and ensure the concentration of sanitizer solution is checked regularly.
    • 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?
      • Pest control monitoring program has not been implemented. Ensure pest control monitoring program is implemented and monthly records are kept on site.
    • 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?
      • Food handling permit expired on September 30, 2025 and change of ownership also occurred.Submit food handling permit application. Manager stated that only pop/water and prepackaged foods are currently sold. Hot breakfast is currently provided currently.

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