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Sweetgrass - Main Kitchen

105 6 Avenue NE Slave Lake AB T0G 2A2 · Food - General

Official record from Alberta →

Inspection summary

Sweetgrass - Main Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on January 27, 2026, recorded 5 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 4, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 4 separate inspections, most recently on January 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on January 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 2 separate inspections, most recently on September 12, 2025. 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.

11 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet wiping cloth was observed on the stainless-steel preparation table. Operator moved the cloth into a sanitizer solution bucket during the inspection. Ensure that cleaning cloths are immersed in a sanitizing solution or discarded after use to prevent cross contamination of food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A can of mushroom pieces and stems on the dry storage shelves was observed to have a severe dent at the top seam of the can. Operator discarded the can during the inspection. Ensure that canned food items are free of damage including, but not limited to: severe dents, bulging or seam defects.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One large green cutting board, one small green cutting board, and one small red cutting board were observed to be extremely worn with deep knife marks. In their current condition, they are unable to maintain a sanitary look and cannot be adequately cleaned and sanitized. These cutting boards must be either resurfaced or replaced. Operator stated they would purchase new cutting boards at a local store to replace the current ones that are in disrepair. Food equipment in a commercial food facility shall be maintained in good working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The commercial Globe mixing machine was observed to have a build-up of dried food debris on the metal safety guardEnsure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.**This is a repeat violation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside crevices of the high temperature dishwasher were observed to have a build-up of food debris and grime. Operator cleaned and sanitized the equipment during the inspection.All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 range hoods within the kitchen were observed to be due for service in September 2025. Operator indicated that the ventilation range hood has not been serviced yet and will be booking a service with a professional company. Ensure that the range hood is professionally serviced as required for its maintenance. **Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.
  6. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The following items were observed to be spoiled: 1. A plastic container of bananas stored on the dry storage shelves2. A glass container of Tostitos Salsa Con Queso cheese sauce in the walk-in cooler 3. A plastic container of cherries in the walk-in coolerStaff discarded the items into the garbage upon request during the inspection. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A can of pure tomato paste was stored on the dry storage shelves was observed to have a significant dent. Item was discarded by staff during the inspection. Food products that appear to be damaged in any way shall not be available for consumption. Ensure that canned food items are free of damage including, but not limited to, severe dents or bulging.
    • 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 range hoods within the kitchen were observed to be due for service in September 2025. Operator indicated that the ventilation range hood has not been serviced yet and will be booking a service with a professional company. Ensure that the range hood is professionally serviced as required for its maintenance. **Note: The range hood was observed to be maintained in a clean and sanitary condition with no visible grease build-up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment was observed to be soiled:1. The exterior of the mechanical dishwasher was observed to have a build-up of grease and food debris2. The commercial Globe mixing machine was observed to have a build-up of dried food debris on the metal safety guard3. The commercial can opener on the food preparation table was observed to have a build-up of dried on sauce Ensure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Various white square air vents on the ceiling within the kitchen have significant build-up of dust. Ensure that these areas are cleaned more frequently to prevent the dust from accumulating and landing onto the food preparation areas below.
  7. 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?
      • Old food handling permit was observed to be displayed on the wall. New 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.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One bulk storage container had a cup left inside, intended for scooping. Operator removed the cup during the inspection. Ensure that utensils used for bulk food products have handles of sufficient length to prevent the part of the utensil that is handled by staff from coming in contact with the foods.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution was measured at 50 ppm during inspection. Operator prepared a new batch of solution with 200 ppm QUAT during inspection. Ensure that staff regularly monitor the concentration of the sanitizer solutions with the QUAT test strip that is available on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for one hand-washing sink by the dishwashing area was noted to be empty at the time of inspection. Operator will order more refills for the new dispenser installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water faucet was noted to be in disrepair for the hand-washing sink by the dry storage space. Ensure that the hand sink is in good repair and supplied with both hot and cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One silicone spatula was noted to be in disrepair. Operator discarded the damaged utensil during inspection. Ensure that all food utensils are in good repair to prevent injuries from ingestion of physical contaminants.

Nearby inspected facilities

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