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Slave Lake Healthcare Centre - Main Kitchen

309 6 Street NE Slave Lake AB T0G 2A2 · Food - General

Official record from Alberta →

Inspection summary

Slave Lake Healthcare Centre - Main Kitchen has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on August 24, 2026, recorded 1 infraction.

6 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 7 separate inspections, most recently on August 24, 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?

  • 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 7 times across 5 separate inspections, most recently on August 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 20, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 20, 2023. 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 7 times across 6 separate inspections, most recently on August 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

15 inspections

  1. 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 weather stripping/door sweep on the green back receiving doors is damaged/not sufficiently installed. Sunlight can be seen through the visible gaps in the middle seam and bottom of the doors.**Update: (August 19, 2026): The middle seam of the green back receiving doors have been repaired. However, sunlight can be seen through visible gaps on bottom of the doors.Exterior openings must be properly sealed to deter/prevent the entry of pests. **Note: No signs of pests or pest activity were observed at the time of inspection.
  2. Risk Management Inspection

    2 infractions

    • 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 weather stripping/door sweep on the green back receiving doors is damaged/not sufficiently installed. Sunlight can be seen through the visible gaps in the middle seam and bottom of the doors.**Update: (August 19, 2026): The middle seam of the green back receiving doors have been repaired. However, sunlight can be seen through visible gaps on bottom of the doors.Exterior openings must be properly sealed to deter/prevent the entry of pests. **Note: No signs of pests or pest activity were observed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chemical dispenser next to the 3-compartment sink for the D10 sanitizer is currently not in use, as staff indicated that the wrong chemical was attached to the dispenser yesterday. Operator indicated that the line needs to be flushed before they can re-attach the D10 sanitizer to the chemical dispenser, which will be scheduled to be completed on Friday. Facility has placed a sign on the dispenser to not use it until the line has been flushed/serviced. Ensure that the chemical feeder is serviced as required and maintained in good working condition.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket (QUATS) in the kitchen was tested and measured at a concentration of 0 ppm. Due to the chemical dispenser line next to the three-compartment sink requiring a full flush, there is no way to manually dispense QUATS sanitizer from the bottle to use for sanitizing food contact surfaces or for manual dishwashing. Kitchen manager was able to obtain bleach from a local store to use for surface sanitization and manual dishwashing during the inspection when requested. Kitchen staff were able to prepare a chlorine sanitizer solution at 100 ppm during the inspection. Ensure that a food grade sanitizer solution (QUATS, CHLORINE OR IODINE) is present during food handling/preparation and manual dishwashing at all times. The chosen sanitizer must be maintained at their required concentration (100 ppm - Chlorine, 200 ppm - QUATS) for effective sanitization of food equipment, surfaces and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have chlorine (bleach) test strips to verify sanitizer solution concentrations, as they currently have to utilize bleach until the line is flushed for the chemical feeder at the three-compartment sink. Operator was able to order chlorine test strips from their chemical supplier (Sysco) during the inspection, which is set to arrive tomorrow. Public Health Inspector left a few test strips during the inspection for the kitchen to utilize until the ordered test strips arrive. Ensure that corresponding test strips are obtained so kitchen staff can accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 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 weather stripping/door sweep on the green back receiving doors is damaged/not sufficiently installed. Sunlight can be seen through the visible gaps in the middle seam and bottom of the doors.**Update: (August 19, 2026): The middle seam of the green back receiving doors have been repaired. However, sunlight can be seen through visible gaps on bottom of the doors.Exterior openings must be properly sealed to deter/prevent the entry of pests. **Note: No signs of pests or pest activity were observed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chemical dispenser next to the 3-compartment sink for the D10 sanitizer is currently not in use, as staff indicated that the wrong chemical was attached to the dispenser yesterday. Operator indicated that the line needs to be flushed before they can re-attach the D10 sanitizer to the chemical dispenser, which will be scheduled to be completed on Friday. Facility has placed a sign on the dispenser to not use it until the line has been flushed/serviced. Ensure that the chemical feeder is serviced as required and maintained in good working condition.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A sanitizer bucket (QUATS) in the kitchen was tested and measured at a concentration of 0 ppm. The sanitizer bottler (D10 Concentrated Detergent Sanitizer - DIN 02238968) in the Diversey auto dispenser near the 3-compartment sink was noted to be expired (EXP: 04/27/2026). The refills for the sanitizer on the storage shelf next to the 3-compartment sink were also noted to have expired on 04/27/2026. The storage shelf also had bottles of bleach, which had expired on 2025/07. Public Health Inspector instructed staff to discontinue use of the expired sanitizer. The facility is currently using a lactic acid-based (Surface Cleaner Sanitizer RTU - DIN 02523469) sanitizer until new QUATS sanitizer is ordered and obtained. Ensure that the chosen food grade sanitizer used at this facility is not expired and maintained at their required concentrations (100 ppm - Chlorine, 200 ppm - QUATS) for effective sanitization of food equipment, surfaces and utensils.2. Various wet wiping cloths were observed on counters in the kitchen. Staff were able to place the wet wiping cloths into a designated dirty laundry hamper in the kitchen during the inspection when requested.Ensure that cloths used for wiping food contact surfaces are kept in a sanitizing solution when not in use OR single use and discarded immediately after use. Wiping cloths shall be stored in a place and manner that prevents contamination.
    • 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 weather stripping/door sweep on the green back receiving doors is damaged/not sufficiently installed. Sunlight can be seen through the visible gaps in the middle seam and bottom of the doors.Exterior openings must be properly sealed to deter/prevent the entry of pests.**Note: No signs of pests or pest activity were observed at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white plastic spatula was observed to be in disrepair. The spatula was discarded into the garbage during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition so they can be effectively cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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 records are not adequately being maintained. When requesting recent pest control records from the Environmental Services Department, reviewed records showed that the most recent monitoring was completed in September 2025. Environmental Services Department stated they would complete the most recent monitoring inspection and send records to PHI for verification/review. Ensure that pest control records are completed monthly or on a routine schedule and available for verification/review when requested by a Public Health Inspector.**Note: No evidence of pests or pest activity was observed at the time of inspection.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer bucket was tested at a concentration of 50 ppm. Staff remade the sanitizer solution during the inspection, which was tested and verified at a concentration of 200 ppm.Ensure that sanitizer solutions are prepared at adequate concentrations and monitored regularly throughout operation with a chemical testing device (test strips). Sanitizer solutions must be remade as required for effective sanitization of food contact surfaces and equipment.
    • 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 records are not being adequately maintained. New AHS pest control record template was provided to the operator during the inspection. Even when pests are not evident, a pest monitoring program must be in place. Please ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector. **Note: There were no signs pest activity observed during the inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A white plastic spatula was observed to be in disrepair. Staff threw the spatula into the garbage during the inspection. Ensure that all food equipment and utensils are maintained in a good working condition so they can be properly cleaned and sanitized.
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden mixing spoon, white plastic mixing spoon, and white plastic spatula were observed to be in disrepair. PHI had staff throw these items out. Ensure that all food equipment and utensils are maintained in a good working condition to ensure proper cleaning and sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Note: This is an ongoing issue. The mechanical dishwasher with high temperature sanitization step was noted to be in disrepair and not able to maintain the rinse temperature above 82 degrees Celsius. The temperature reading at plate level consistently showed 68.2 degrees Celsius. Staff stated that management has made a request to the suppliers to repair the dishwasher. Staff have continued to utilize the mechanical dishwasher for the wash and rinse step followed by immersion in bleach solution in the three-compartment sink located behind the dishwasher.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solutions in red container with a cleaning cloth and in a spray bottle were measured at 50 ppm. Operator prepared new solutions during inspection. The concentration reading for the new solutions were measured at 200 ppm.Ensure that staff regularly monitor the concentration of sanitizer solutions using the test strips available on site.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher with high temperature sanitization step was noted to be in disrepair and not able to maintain the rinse temperature above 82 degrees Celsius. The temperature reading at plate level consistently showed 64 degrees Celsius.Operator stated that the request to the suppliers have already been made to repair the dishwasher. Operator was instructed to use mechanical dishwasher for wash and rinse step, followed by manual sanitization in the sink with QUAT sanitizer at 200 ppm.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution was measured at 100 ppm at the time of inspection. Operator prepared a new batch of sanitizer solution during inspection.Ensure that all sanitizer solutions are prepared at adequate concentration and monitor regularly with a testing device.
    • 09. Are chemicals stored and handled in a safe manner?
      • One spray bottle was noted to be without an adequate label. Operator labelled the bottle during inspection.Ensure that all chemical containers are correctly labelled so that all food handlers are made aware of the content, and to prevent misuse of unidentified chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the front display cooler were noted to be stored at 12 degrees Celsius. High risk foods in the cold holding unit such as dairy products were discarded during inspection.Ensure that all potentially hazardous foods are kept at or below 4 degrees Celsius in cold holding.
    • 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?
      • A gap was noted between and under the back exit doors with no weatherstripping to seal the exit.Ensure that adequate vermin proofing is installed and is in good repair to prevent entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Refrigerator keeping high-risk food items were not properly maintained to ensure product temperature at or below 4 degrees Celsius.Do not store perishable food items in these units until they can maintain product temperature at or below 4 degrees Celsius. Repair coolers as necessary.

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