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Slave Lake Native Friendship Centre - Kitchen

416 6 Avenue NE Slave Lake AB T0G 2A2 · Food - General

Official record from Alberta →

Inspection summary

Slave Lake Native Friendship Centre - Kitchen has been inspected 14 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on July 16, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 4 separate inspections, most recently on January 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on July 15, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on December 18, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on June 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • Pest control records are not being adequately maintained. Operator indicated that pest control records have not been completed for May or June. 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**Update: (July 15, 2026): Pest control checklist has still not been completed.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is a fridge in the dry storage room that is utilized for storage of staff food. The fridge is not labeled that it is for staff use. Personal staff items/food must be properly separated, labeled and stored to prevent accidental misuse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was being stored directly on the floor in the dry storage area. Staff were able to transfer the onions onto a plastic container during the inspection. Ensure that food items are stored at least 6 inches off the ground on proper shelving, racks, pallets or additional storage units to prevent contamination of food items and provide ease of access for cleaning.
    • 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. Operator indicated that pest control records have not been completed for May or June. 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
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation exhaust hood above the grill is due for service in June 2026, as indicated by the affixed service sticker. Operator indicated that the service technician is scheduled to complete cleaning of the ventilation exhaust hood in the next two weeks. Please send proof of servicing to Public Health Inspector for verification/review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic soup ladle in the kitchen was melted/damaged, making it difficult to be thoroughly cleaned and sanitized. Operator discarded the ladle into the garbage during the inspection. Ensure that utensils/food equipment are maintained in good working condition for adequate cleaning and sanitization.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) sanitizer test strips were observed to be expired (EXP: December 2025).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.**Update (January 12, 2026): New test strips are currently in transit and are estimated to arrive at the facility on January 14, 2026. Operator provided order invoice to Public Health Inspector during the inspection. Please send a picture of the new test strips and their expiry date to Public Health Inspector when they arrive.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer spray bottle was tested and measured at a concentration above 200 ppm (inspectors test strip was bleached out). Operator remade sanitizer solution to 100 ppm.Ensure that bleach sanitizer solutions are maintained at the required concentration of 100 ppm. Sanitizer solutions must be tested (with test strips) when it is prepared, and throughout the day to verify/measure the concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine (bleach) sanitizer test strips were observed to be expired (EXP: December 2025).Ensure that new test strips are obtained to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Old food handling permit was observed to be displayed on the wall at the front counter. Operator stated that they had not received new food handling permit via email. Operator showed inspector that they had not received their updated permit during the inspection. PHI stated they would have a copy of the facility's valid Food Handling Permit sent out after the inspection.Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
  7. Risk Management Inspection

    0 infractions

  8. 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 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
  9. Monitoring Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed for the kitchen. The most up-to-date food handling permit was printed and posted on the wall during the inspection. Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to monitor concentration of chemical sanitizer (Chlorine) for surface disinfection are not available on site. Ensure that working monitoring device is available to ensure adequate concentration of 100 ppm for chlorine sanitizer solutions.Update (January 9, 2024): chlorine test strips remain unavailable on site. Operator will place an order for test strips.
  14. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips to monitor concentration of chemical sanitizer (Chlorine) for surface disinfection are not available on site. Ensure that working monitoring device is available to ensure adequate concentration of 100 ppm for chlorine sanitizer solutions.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit is not on display. Ensure that valid food handling permit is printed and displayed visible to the public at all times.

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