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The Anchor Kitchen and Bar

200 - 5220 Lakeshore Drive Sylvan Lake AB T4S 1E8 · Food - General

Official record from Alberta →

Inspection summary

The Anchor Kitchen and Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 25, 2026. The most recent inspection, on September 23, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 on August 11, 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 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 August 11, 2026. 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 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 11, 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?

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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fridge has been placed in the dish room next to the 3-compartment sink. Food stored in a dish room is at risk of contamination from dirty dish water from both sides of the room. Please remove the fridge from the dish room and ensure no food is stored in this room going forward.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fridge has been placed in the dish room next to the 3-compartment sink. Food stored in a dish room is at risk of contamination from dirty dish water from both sides of the room. Please remove the fridge from the dish room and ensure no food is stored in this room going forward.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the far end prep cooler was not maintaining 4 C and was fluctuating in the 6-7 C range. Please monitor the fridge and adjust or repair the temperature if it isn't maintaining 4 C or colder consistently.,
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The glass washer had no sanitizer left in the container to sanitize glassware. A new container of iodine was added.2. The kitchen dishwasher had the sanitizer wand and the detergent wand reverse, leading to detergent being dispensed onto dishes during the rinse cycle. Wand lines were flushed with clean water and placed in appropriate containers. Dishwasher was dispensing chlorine at 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test strips could be located and the dishwasher and glass washer are not being tested daily to ensure the sanitizer is sufficient. Please acquire iodine test strips and ensure all staff operating the dishwashers are trained to test them prior to use each day.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not observed at this inspection. There are some missing floor tiles and unfinished walls in the lower level where the walk-in cooler is located. Please replace the missing tiles and finish the walls with a material that makes them smooth, non-absorbent and easily cleanable.
  3. Initial 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?
      • There are some missing floor tiles and unfinished walls in the lower level where the walk-in cooler is located. Please replace the missing tiles and finish the walls with a material that makes them smooth, non-absorbent and easily cleanable.

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