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Slave Lake Holiday Inn Express - Breakfast Room

1551 Main Street SE Slave Lake AB T0G 2A0 · Food - General

Official record from Alberta →

Inspection summary

Slave Lake Holiday Inn Express - Breakfast Room has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 7, 2025, found no infractions.

4 of 7 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: Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on September 17, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not equipped in the following areas: 1. White Midea standup fridge + freezer compartment in storage roomObtain a thermometer designed for use in the above noted units to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezers and fridge were verified by PHI during the inspection. The units were measured at a temperature of -18 degrees C (freezer) and < 4 degrees C (fridge).
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers are not equipped in the following areas: 1. White stand up freezer in kitchen 2. White stand up fridge in kitchen 3. White Midea standup fridge + freezer compartment in storage roomObtain a thermometer designed for use in the above noted units to verify adequate temperatures are being maintained.**Note: Adequate temperature of the freezers and fridge were verified by PHI during the inspection. The units were measured at a temperature of -18 degrees C (freezers) and 4 degrees C (fridges).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A mini-fridge in the customer self-serve breakfast area lacked a thermometer to verify if adequate temperatures are being maintained. Staff placed a new thermometer in the unit during the inspection. All temperature storage units (coolers and freezers) must be equipped with a functional thermometer at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of butter with label indicating refrigeration required were noted to be left at room temperature. Operator discarded the food items and replaced with new ones from cold storage with an ice bath underneath for temperature control.Ensure that all high risk food items are stored at temperature at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Staff must read manufacturer's labelling carefully.
  7. Risk Management Inspection

    0 infractions

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