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Sylvan Lake & District Lions Club - Mobile - CNT-417

5119 50A Avenue Sylvan Lake AB T4S 1E6 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Sylvan Lake & District Lions Club - Mobile - CNT-417 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on May 19, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on June 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on June 7, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 7, 2025. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 once on May 21, 2024. 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?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff indicated they don't need to wash hands if gloves are used and sinks were not operational for hands to be washed. Ensure all staff are aware that hands must be washed before and after glove use and that sinks are to be fully functional to wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of beverages were set on the grass outside the trailer and two cases of chips were set directly on the floor of the trailer. A table was provided. Food must be stored 6 inches off the ground to prevent contamination and to facilitate proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were present in the coolers to monitor the temperature of hazardous foods in storage. Staff will check hourly on a probe thermometer during this event. Please provide an accurate thermometer in each cooler unit that is used to store hazardous foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water had been turned off to the hand sink. Sink was partially filled with bleach water. Hot and cold water were restored by end of the inspection. Hand sinks must have hot and cold running water under pressure to them and be unobstructed and readily available for hand washing.
    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water had been turned off to the hand sink. Water was restored.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer present in the trailer for use. Food handlers must be able to verify the internal temperature of hazardous foods that are being cooked, reheated and/or cooled. Please provide verification that a working and accurate probe thermometer has been obtained.
    • 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 permit present was expired in Sept. 2023. Please locate and have available in the unit the current and valid food handling permit.

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