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Sylvan Lake Farmers' Market

5104 Lakeshore Drive Sylvan Lake AB T4S 1X6 · Food - Farmers' Market

Official record from Alberta →

Inspection summary

Sylvan Lake Farmers' Market has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 17, 2024. The most recent inspection, on September 8, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on August 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on August 7, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 separate inspections, most recently on August 21, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 August 7, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update: Vendor had the necessary supplies for washing hands but was missing a bucket to contain the grey water. Please ensure a bucket is included at all temporary hand washing stations. Little Barn Family Farm had an incomplete hand sink set-up with no soap or bucket present to allow for proper hand washing. Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
  3. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The following vendors that offer home prepared foods had missing label information. - Albas- Miss Moo- Berry's Busy BeesPlease ensure all stallholders preparing foods at home have the proper details included in their labels and that all items for sale are labelled. Information must include: - date of preparation- business name and contact information- product name- statement: not for resale- statement: prepared in a home kitchen not subject to inspection
    • 04. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The following vendors that were offering samples or handling food were either missing or had expired hand sanitizer: - BBB Honey- Red Deer Valley Farms- Snake Lake Brewery - Man JamPlease ensure vendors offering low-risk or prep-portioned offsite samples have effective 60% or greater hand sanitizer available in the stall for hand washing. Please ensure all hand sanitizer being used is not expired.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lone Star Angus did not have thermometers present to verify the temperature of hazardous foods in storage. Ensure hazardous food storage temperatures are monitored with an accurate thermometer at all applicable vendor stalls.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sylvan Star Cheese stall was found to have 7 coolers filled approximately half full, and additional display containers with portioned cheese products (aprox 1/3 to 1/2 lb prewrapped portions). With the exception of approximately 6 pieces, the cheese was being held at temperatures between 10 - 23 C. Coolers had only 1-2 ice packs per cooler and displayed cheeses were stacked several deep on a single layer of ice packs in 26 C weather. Cheese had been at the market since 3 PM according to stall staff. Cheese that had been temperature abused was marked and vendor removed from sale. Cheese was temped and marked after more than two hours at the market. Eggs at this vendor were found to be just under 10 C and additional ice packs were placed in the cooler to reduce temperature. Insufficient means of maintaining 4 C of cheese products. Ensure stallholder has sufficient ice or ice packs to maintain the temperature of the cheese at 4 C or colder both in the coolers and on display. Items that have been above 4 C for 2 hours must be discarded.2. Cabbage rolls at Varenyk stall were being held in an instant pot that was not plugged in to provide heat and rolls were probed at 43 C. Stall vendor indicated they had been heated over three hours prior and held in this pot since beginning of the market. Cabbage rolls were discarded. Perogies were being held just under 60 C in a hot holding unit that had been turned off. Unit was turned on and stall vendor advised to monitor the temperature. Cooked hazardous foods being hot held must be held at or above 60 C.3. Cinnamon spread that requires refrigeration was being stored on the table with no means of refrigeration. Vendor instructed not to sell this product and to ensure sufficient ice to maintain 4 C is provided when selling this product.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The Gluten Free vendor stall was offering high risk samples without a hand sink available for washing hands. Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Little Barn Family Farm had an incomplete hand sink set-up with no soap or bucket present to allow for proper hand washing. Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
    • 11. Are general nuisance conditions, other than those noted in other violations, being prevented at this farmers' market (Critical)?
      • Two vendors offering high risk samples did not have chlorine in their sanitizer bottles. Chlorine was added to the solution and tested at 100 ppm. Please ensure all vendors offering high-risk foods that are being reheated or portioned on-site have an approved sanitizer present for use on surfaces.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Home prepared foods were not properly labelled or were missing labels including at the following stalls: - Twisted Wire - Country House Kitchen - Penny's Sweets Please ensure all stallholders preparing foods at home have the proper details included in their labels and that all items for sale are labelled.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sylvan Star Cheese stallholder was storing cheeses on a single layer of ice packs in open containers and surfaces of cheese were exceeding 4 C, up to 11 C. Stall staff indicated they rotate cheese and monitor temperatures then put warmed cheese in the coolers present. Cheese in coolers were between 3 - 7 C after approximately 1 hr 15 min into a four hour market. Insufficient means of maintaining 4 C of cheese products. Ensure stallholder has sufficient ice or ice packs to maintain the temperature of the cheese at 4 C or colder both in the coolers and on display. Items that have been above 4 C for 2 hours must be discarded.
    • 07. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thistle Hill Farms was transporting cut vegetables in a cooler without a thermometer present to monitor temperatures of foods. Ensure food storage temperatures are monitored with an accurate thermometer.
    • 08. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Thistle Hill Farms had cutting boards and utensils for cutting of microgreens on site, without a hand sink present. Hand sink is needed in the stall if food is harvested on site.

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