Silvertip Lodge - Food
SE-14-70-4 W4 Improvement District AB T9M 1P5 · Food - General
Inspection summary
Silvertip Lodge - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 13, 2024. The most recent inspection, on July 25, 2025, found no infractions.
2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests 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.
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 2 times across 2 separate inspections, most recently on November 13, 2024. 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?
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 November 13, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on March 4, 2025. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- -During the inspection following observations were made;-the food handlers were not cleaning and sanitizing the probe thermometer before inserting it into the food item to monitor the internal temperature.-cleaning clothes (used to wipe the counters) were hung/tucked inside the apron's pockets. -One staff member was noted scratching the leg with gloved hands and not washing hands and changing the gloves afterwards. Actions taken:- Above cited issues were discussed with the chef.-instructions provided to regularly calibrate, clean and sanitize the probe thermometer before use. -Instructions provided to always store the cleaning clothes inside the sanitizer bucket (facility has Quat sanitizer. Please ensure to submerge the cleaning clothes inside the Quat sanitizer solution 200 ppm at all times to prevent cross-contamination.-Instructions provided to discard gloves- wash hands- then take new pair of gloves whenever it is required (such as after touching hair, face, scratching legs etc.).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- -Some of the scoops were stored inappropriately inside the storage containers (the scoop handle was touching food items).Action taken:-Instructions were provided to store the scoop such that the scoop's handles should be facing upwards, not touching the food item.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Initial Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitize solution was not hooked up at the chemical station during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. No hot water was available at handsinks. 2. One of the handsink was missing paper towels and soap.
- 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?
- The backdoor close to the dishwasher area had visible gaps at the bottom. Please fix the weather stripping.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- The backdoor close to the dishwasher area had visible gaps at the bottom. Please fix the weather stripping.
- 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?