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Slave Lake Farmers' Market - Winter Markets

1201 Main Street South Slave Lake AB T0G 2A0 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Slave Lake Farmers' Market - Winter Markets has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 4, 2025. The most recent inspection, on March 28, 2026, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 28, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Inadequate food labelling observed for the following food vendor: 1. Fern and Fire - missing name and contact information on label. Vendor was able to staple name and contact information card onto all loose tea packages during the inspection.ENSURE ALL HOME-PREPARED FOOD LABELS CONTAIN THE FOLLOWING- A STATEMENT THAT THE PRODUCT IS NOT FOR RESALE- A STATEMENT THAT THE PRODUCT WAS PREPARED IN AN UNINSPECTED HOME KITCHEN- NAME/BUSINESS NAME- A PHONE NUMBER AND/OR EMAIL- NAME OF PRODUCT- FOOD PREPARATION DATE
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Baba G's food vendor booth had inadequate temperature control for high-risk foods. Pierogies for samples were stored in a camping cooler and a food warming display cabinet. The samples had been cooked the night before, kept in the refrigerator, then transported to the market that morning. The food vendor's intention was to heat the pierogies by placing the samples from the cooler to the food warming display cabinet. The food warming display cabinet was off due to a short circuit at the plug-in outlet and there was no ice inside the camping cooler. The internal temperature of the pierogi samples in the food warming display cabinet measured at 21 degrees C and the pierogi samples in the cooler measured at 13 degrees C. Food vendor could not indicate how long the samples had been stored at these temperatures. The food vendor had no way to reheat the food samples to 74 degrees C. All food samples were discarded by food vendor into the garbage during the inspection when requested. If offering hot high risk food samples, ensure that they are cooked to an internal temperature of 74 degrees C and maintained at 60 degrees C or higher. Non-powered coolers must contain ice (ie. dry ice or ice packs) to ensure temperatures of 4 degrees C or lower are maintained. **Note: Frozen pierogies meant for sale were stored in appropriately cooled camping coolers with ice packs and equipped with a thermometer to verify temperatures are being maintained at -18 degrees C or lower.
  2. Initial Inspection

    0 infractions

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