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Swiss Chalet

700 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

Official record from Alberta →

Inspection summary

Swiss Chalet has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on April 2, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on March 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on March 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 3 separate inspections, most recently on April 2, 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?

  • 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 January 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 24, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. 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 floor in the dry storage area was uncleanable and there was a build up of dirt present.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The quat sanitizer solutions were not being maintained at an effective 200ppm concentration. A new solution was made up during the inspection and some were changed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***there were cleaning cloths being left on the counters. They were removed to sanitizer buckets during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Hot holding for the cheese was 54C after being stirred. Discussed and the water reservoir for the hot holding unit was not being maintained. Staff filled the reservoir and the temperature was up to 63C by the end of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***The Quat test strips were not being used according to manufacturer's instructions. This may cause inaccurate readings of the sanitizer concentration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***The fire door between the utility room and the dry storage was propped open. Discussed and it was closed at the time of the inspection and the door stop was removed.
    • 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 staff washroom doors were left open with no separation from the food areas of the facility. Doors were both closed during the inspection. Discussed self closing devices for the doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Cardboard was being used as a floor covering in the kitchen area. Discussed and it is changed twice a day. This does not make it an acceptable finish in a food handling area.
    • 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 floor in the dry storage area was uncleanable and there was a build up of dirt present.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cloths were being hung over the walk in doors. Cloths are not a cleanable surface. Remove the cloths and ensure that the handles are cleaned often enough to maintain a clean and sanitary surface.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease build up was observed on the exhaust canopy filters. Clean the exhaust canopy filters.
    • 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 wire rack in the glass chiller was rusted. Replace the wire rack and ensure it is smooth and durable to facilitate ease of cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris build up was observed by the ice cream sundae cup storage. Clean the mentioned area.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken and fries were left open in the walk-in cooler. The staff covered the food items during inspection.Please ensure food in covered during storage to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal coffee cup was stored on a food preparation counter. The cup was removed by the staff during inspection.Ensure personal items are stores separate from food preparation areas/surfaces.

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