Skip to content
Loading map…

Slave Lake Healthcare Centre - Main Kitchen

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

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. Risk Management Inspection

    0 infractions

  4. 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.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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.
  8. Risk Management Inspection

    0 infractions

  9. 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.
  10. Risk Management Inspection

    0 infractions

  11. 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.