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Silver Gates Café

4816 50 Avenue Caroline AB T0M 0M0 · Food - General

Official record from Alberta →

Inspection summary

Silver Gates Café has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on December 29, 2025, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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

  • 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 2 times across 2 separate inspections, most recently on February 14, 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)?

  • 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 January 24, 2025. 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 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 12 times across 7 separate inspections, most recently on December 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 June 27, 2025. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Continues: Please ensure all remaining staff items are stored separately from the kitchen and staff food is stored separately from food for the public.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Continues: Please ensure all remaining staff items are stored separately from the kitchen and staff food is stored separately from food for the public.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available for checking internal temperatures of food products.Please ensure a probe thermometer is acquired and incorporated into daily workflows to confirm that high-risk food temperatures are maintained safely and within acceptable limits.Cooked foods must reach safe internal temperatures, including 74°C for most high-risk foods, and 82°C for whole chickens or roasts.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There were broken plastic containers observed in the back chest freezer, being used to store foods. Please ensure any/all containers that are in disrepair are removed and not used for food storage, as they pose the risk of physical contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Continues: Please ensure all remaining staff items are stored separately from the kitchen and staff food is stored separately from food for the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please remove all remaining excess clutter/materials not pertaining to the preparation of food (eg. recycled materials, personal items, etc.).Please stay consistent with maintaining cleaning records.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Continues: At the time of the inspection, food containers were observed stored in the fridges and freezer units and on the prep-line without adequate covers to protect from contamination.As of February 28, 2025, this violation still continues. Staff once again indicated that uncovered foods were for staff. Please ensure staff food/items are kept completely separate from food for the public and all food is adequately covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • As of February 28, 2025, much of the staff items not pertaining to the preparation/storage of food was removed from the kitchen.Please ensure all remaining staff items are stored separately from the kitchen and staff food is stored separately from food for the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • As of February 28, 2025:1) The kitchen area had significantly improved in cleanliness and clutter removal. 2) Sanitation records were being maintained.The operator noted that they were still in the process of de-cluttering and organizing the area. Please continue efforts in maintaining the kitchen in an organized and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • As of February 28, 2025, the kitchen sanitation has significantly improved. The operator noted that they were still in the process of conducting a deep clean of the kitchen.Please continue efforts in maintaining the kitchen in an organized and sanitary condition.
  5. Risk Management Inspection

    9 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?
      • Continues: Temperature records were not available at the time of the inspection. The owner sent photographs of records shortly after the inspection, but they were completed incorrectly.Please ensure temperatures are recorded (not just having the box checked off) in order to verify that temperatures taken are satisfactory and to monitor for any changes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Continues: At the time of the inspection, food containers were observed stored in the fridges and freezer units and on the prep-line without adequate covers to protect from contamination.As of February 14, 2025, this violation still continues. Staff once again indicated that uncovered foods were for staff. Please ensure staff food/items are kept completely separate from food for the public and all food is adequately covered to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Staff were noted to be eating while preparing food. This practice needs to be stopped immediately in order to protect food from contamination. Ensure staff do not eat in the food preparation area, and that food for the public is always protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Continues: Several staff items (eg. fan, stereo, tv) were found in the back part of the kitchen. As of February 14, 2025, this violation continues.All items not pertaining to the preparation/storage of food needs to be moved from the kitchen immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Continues: Test strips to measure the concentration of sanitizing agents were not available at the time of the inspection.As of February 14, 2025, this violation remains.Please ensure test strips are obtained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leaking pipe in the basement where cleaning supplies and canned foods are stored. Staff indicated that a professional was called to repair the leak. Please ensure the leak is repaired and all canned foods retrieved from the basement are and sanitized prior to opening as a precaution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the time of the inspection:1) A white shelf in the basement was noted to be heavily worn and in disrepair. Please replace the shelf with one that is in good repair (i.e. smooth, durable, easily cleanable and non-absorbent to moisture. 2) Also, the white table adjacent to the deep frying equipment in the kitchen were noted to be worn and in an unsanitary condition. Please ensure this table is also replaced with one in good repair and in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Continues: The back kitchen area was cluttered with items and there were no written sanitation records available onsite for review at the time of the inspection.As of February 14, 2025, this violation remains. The template for written sanitation records were filled in, but incomplete. Please ensure the kitchen area is made free of clutter and maintained in a manner that is organized and easy to clean. Please also ensure sanitation records are completed in a way that addresses all components in the facility that require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen area had a large build-up of debris, particularly in harder-to-reach areas such as in between food equipment (eg. on the floor beside the deep-frying equipment). A deep clean needs to be conducted of the kitchen area (eg. on a day when the facility is closed) in order to maintain it in a sanitary and organized state.
  6. Monitoring Inspection

    7 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?
      • No temperature records were maintained/available for review at the time of the inspection.Please ensure temperatures are monitored and recorded daily for refrigeration units, hot-holding units, and internal temperatures of cooked foods. Template has been provided.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Continues: At the time of the inspection, food containers were observed stored in the fridges and freezer units and on the prep-line without adequate covers to protect from contamination.As of January 24th, 2025, this violation continues. Staff indicated that uncovered foods were for staff. Please ensure staff food/items are kept completely separate.*** Please ensure all food and food containers are covered at all time to prevent contamination. ***
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several staff items (eg. fan, stereo, tv) were found in the back part of the kitchen. Please ensure all staff items are completely separated from the rest of the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef was in large trays was found being cooled at room temperature. The operator indicated it had been made an hour prior. The operator moved the trays to the cooler during the inspection.Please ensure cooked foods are cooled quickly (eg. by using shallow metal containers, placing on ice baths, etc.) to prevent temperature abuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to measure the concentration of sanitizing agents were not available at the time of the inspection.Please ensure test strips are obtained.
    • 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 system was in place, however, there was no pest control records available for review at the time of the inspection.Please ensure the AHS pest control checklist is completed on a monthly basis. Template has been provided.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen area was cluttered with items and there were no written sanitation records available onsite for review at the time of the inspection.Please ensure the kitchen area is made free of clutter and maintained in a manner that is organized and easy to clean. Please also ensure sanitation records are implemented and followed (template has been provided).
  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • At the time of the inspection, food containers were observed stored in the fridges and freezer units and on the prep-line without adequate covers to protect from contamination.*** Please ensure all food and food containers are covered at all time to prevent contamination. ***
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