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Slave Lake Bistro Corp.

200 - 400 6 Avenue NE Slave Lake AB T0G 2A0 · Food - General

Official record from Alberta →

Inspection summary

Slave Lake Bistro Corp. has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 22, 2026. The most recent inspection, on September 15, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on June 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 22, 2026. 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 June 22, 2026. 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.

2 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator did not have a food grade probe thermometer when requested for review by Public Health Inspector. Operator was able to obtain two food grade probe thermometers (one digital and one analog) capable of measuring temperatures between 0 and 100 degrees during the inspection. The operator of a commercial food facility must ensure that an accurate thermometer is available for use at all times to verify that foods have reached the minimum required temperatures for safe food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A metal spatula in one of the drawers has a build up of debris on the top and bottom.2. The grease catching tray in the middle Garland stove is full of grease and solid food debris. 3. Three aluminum foil lined drip trays in the Garland stove (left hand side) are full of burnt on food debris and grease. 4. The grilling racks on the stove next to the Blodgett oven have a build up of food debris, grease and grime. 5. The stainless steel preparation tables in the middle of the kitchen and stainless steel shelves above the grill are covered in dandelion fluff and dust. 6. Two stainless steel cooling racks with stored cutting boards, metal baking sheets and plastic lids are covered with dust/debris. 7. The white Midea chest freezer has food spills/debris that has frozen to the bottom.Ensure the above noted areas and utensils are thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the grills/cooking area have a buildup of debris/food spills.Ensure the floor in the above noted area is thoroughly cleaned and sanitized.

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