Super 8 - Kitchen
101 14 Avenue SW Slave Lake AB T0G 2A0 · Food - General
Inspection summary
Super 8 - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on July 7, 2026, found no infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. 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 2 separate inspections, most recently on February 9, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on October 23, 2023. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Chemical dishwasher measured 0 ppm free chlorine residual after the rinse cycle.The dishwasher was manually primed but no liquid chlorine came out of the outlet.Due to only having one sink available, reusable dishes, cups, and cutlery cannot be sanitized in the sink or used for service.For all other equipment, temporarily, wash them in the mechanical dishwasher then sanitize them in a sink submerged in 100 ppm chlorine for at least two minutes.ENSURE:Chemical dishwashers are able to achieve 100ppm chlorine residual at all times.The chemical dishwasher is tested daily with testing strips before use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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 was dispensing 0PPM chlorine sanitizer at the time of inspection. Inspector instructed staff to clean the dishes in the dishwasher, and then soak the dishes for 2 minutes in a 100PPM chlorine and warm water solution to sanitize the dishes until the dishwasher maintains a 100PPM chlorine sanitizing cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher was not being verified at the beginning of every shift, using the test strips onsite. The test strips were stored improperly as they had previously been wet and dried.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A large washed dish was in the hand washing sink at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?