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Snake Lake Brewing Co.

26 Industrial Drive Sylvan Lake AB T4S 1P4 · Food - General

Official record from Alberta →

Inspection summary

Snake Lake Brewing Co. has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on October 7, 2026, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 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 3 times across 3 separate inspections, most recently on July 3, 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 once on May 2, 2024. 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?

  • 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 July 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food items and lunch bags were observed stored in the walk-in cooler in close proximity to food and supplies used for the operation.Personal food items should be stored separately from operational food supplies to prevent cross-contamination and maintain organized food storage practices.Ensure that staff food and lunch bags be stored in a designated area separate from food used for the operation.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUATS test strips were available on site; however, both sets of test strips were expired (2025) and may not provide accurate sanitizer concentration readings.Expired test strips can produce unreliable results, affecting the ability to verify effective sanitizer concentrations.Ensure new test strips are obtained and used for routine sanitizer concentration monitoring.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training certificates were not available on site for review at the time of inspection.Food safety training helps ensure food handlers are knowledgeable about safe food handling practices and regulatory requirements.Ensure current food safety training certificates are maintained on site and available upon request.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple attempts, the high-temp dishwasher was not able to reach at least 71 degrees C on the dish level.Please ensure the dishwasher can reach at least 71 degrees C in the meantime dishes must have a sanitizing step, please ensure dishes are dipped in 200ppm of quats sanitizer or 100ppm of bleach sanitizer.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ice Machine in the back storage area, observed to have mould inside, please clean.
    • 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?
      • Please clean mice droppings in storage room area, please ensure catch, or snap baits are placed in that room to monitor pest activity. Do not use any poison baits within that area.
  9. Monitoring Inspection

    0 infractions

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