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The BTS

315 - 3715 47 Avenue Sylvan Lake AB T4S 0C8 · Food - General

Official record from Alberta →

Inspection summary

The BTS has been inspected 10 times by Alberta Health Services (Environmental Public Health) since July 15, 2024. The most recent inspection, on July 27, 2026, recorded 6 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 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 8 times across 5 separate inspections, most recently on July 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on March 10, 2025. 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 13 times across 8 separate inspections, most recently on July 27, 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 9 times across 5 separate inspections, most recently on July 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 5 times across 5 separate inspections, most recently on July 27, 2026. 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.

10 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were observed to be uncovered in the fridge. Staff promptly covered the items when advised.Due to the risk of contamination from potential leaks from food stored on higher shelving, chemical exposure from cooling units, and physical contamination from debris or foreign objects, please ensure that all food items are kept covered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach or iodine test strips were not available on site. Test strips are required to verify that sanitizing solutions are prepared and maintained at the correct concentration. Please ensure that appropriate test strips are purchased and readily available for use. Follow-up will be conducted to verify compliance.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the handwashing sink at the time of inspection. The staff member was notified immediately, and paper towels were provided and stocked during the inspection.
    • 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 food handling permit was not posted in a location visible to patrons. Please ensure that the permit is displayed and readily visible to the public at all times. Follow-up will be conducted to verify compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed in previous inspection: Flooring is starting to tear apart and exposing the surface below. Please ensure the flooring gets repaired within 4 months.Gaps also observed in dry storage room.Discussed solution and plan with operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooking and hard-to-reach areas were observed to be unclean, with debris buildup near the on and in fridge and freezers and baseboards. Please ensure these areas are thoroughly cleaned and included in routine cleaning. A follow-up will be conducted to verify compliance.
  2. 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?
      • Observed in previous inspection: Flooring is starting to tear apart and exposing the surface below. Please ensure the flooring gets repaired within 4 months.Gaps also observed in dry storage room.Discussed solution and plan with operator.
  3. Monitoring Inspection

    4 infractions

    • 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?
      • Permit posted observed no longer valid. The permit that was posted expired June 30, 2025.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observed in previous inspection: Flooring is starting to tear apart and exposing the surface below. Please ensure the flooring gets repaired within 4 months.Gaps also observed in dry storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice scoop was stored inside the machine with the handle in contact with the ice. A small insert was placed on the machine during the inspection.2) Utensils stored in water that appeared dirty. Please change water, wash and clean utensils a least every 4 hours and at the end of the day or have alternate set of utensils to use that will be rotated. then washed and cleaned at the end of the day. Utensils were placed in the sink for washing during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, observed in areas behind the chest freezers in the dry storage room.Please continue to:Also ensure to clean hard to reach areas, like the walls, counters behind equipment and floors.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets observed to be at 0ppm of chlorine sanitzer, when asking the operator what they use to make a sanitizer solution a bottle of hand sanitizer was shown.Please ensure to use approved sanitizer for all food handling and food preparation areas, such as 200 ppm of Quats, 100 ppm of chlorine, or 12.5ppm of iodine
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed mold growth on the blender lids. Employee took them to rewash the lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open tin cans observed to be holding and storing open food items. Food items in tin cans cannot be stored in the original container once open. This is an ongoing issue.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asking the employee to wash the lids, improper washing done. Please ensure employees are washing all dishes properly, by washing with soap and water, rinsing, then allowing the item to be submerged in a sanitizer solution then air dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer was being used, when ask the operator for test strips to test the sanitizer concentration, pH paper was brough out, please obtained sanitizer test strips for bleach/chlorine.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The PHI does not have high confidence that food is being protected from contamination due to the lack of sanitizing and proper washing of equipment. Please ensure all staff working do more training, PHI will email you a list of approved food safe courses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the walk-in-cooler is starting to rip apart and exposed the surface below. Please ensure the flooring gets repaired within 4 months.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Old spilled debris, observed in areas of the kitchen, and food storage areas. Please ensure all equipment like the bobba tea machine that presses the lids on the cups are being deep cleaned.Please also ensure to clean hard to reach areas, like the walls, counters behind equipment and floors.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizing buckets with cleaning cloths did not register any bleach when tested. Staff prepared new solution during inspection. Sanitizer buckets must be prepared to 100 ppm bleach or 200 - 400 quat solution and tested to verify the concentration. Solution must be used to sanitize food contact surfaces as often as needd.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the kitchen closest to the dishwashing sinks was unplugged to operate the microwave and food temperatures had risen to 7.8 C. Fridge was plugged back in and temperature dropped to 3.4 C. The fridge cannot be unplugged as food items being stored in it will be subject to temperature abuse. If the power supply is insufficient, then the microwave must be taken out of use or an improved power supply installed to rectify the problem.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the walk-in-cooler is starting to rip apart and exposed the surface below. Please ensure the flooring gets repaired within 4 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One blender container was observed to have been glued together on the top corner. Glue may not be food grade, and pieces of glue or broken container can cause physical contamination of the food prepared. Blender part was discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Counters were all observed with food and beverage spills throughout the kitchen as staff were not cleaning or sanitizing food contact surfaces as needed. Cleaning and sanitizing was in progress by end of inspection. Ensure staff are trained to clean and sanitize surfaces as needed with an approved sanitizer throughout their shifts.
  6. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open tin cans observed in the prep cooler, ensure food is not kept in the tin cans and stored in a food grade container for storage.Blenders observed to have visible mold around the edges of the blender along the lid and rim of the container on blender. Ensure all food equipment is being cleaned and sanitized routinely and properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer observed not to be at 100ppm please ensure routine testing of sanitizer to ensure effective cleaning and sanitizing of all food contact surfaces.
    • 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?
      • Did not observe at the time of the inspectionPrevious violationNo food permit posted. Please ensure food permitted is posted in a conspicuous spot.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff members observed to be rinsing food equipment in the hand washing sink. All dishes, food containers must be washed in the three compartment sink via washing with soap, rinsing and sanitizing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the walk-in-cooler is starting to rip apart and exposed the surface below. Please ensure the flooring gets repaired within 4 months.
  7. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • On going violationIndividual lids are in place, however sauces, and some items observed to be in the 6-8 degrees C range. Either close the entire lid when not busy to maintain temperatures or store foods in the bottom cooler of the prep table. Foods on the level of the prep table, observed to be measured around 6-10 degrees C. Ensure lids are close when not in use to keep all potentially hazardous foods at 4 degrees C or less. Sauces stored in room temperature must also be kept at 4 degrees C or less as stated my manufactures instructions.
    • 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?
      • No food permit posted. Please ensure food permitted is posted in a conspicuous spot.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the walk-in-cooler is starting to rip apart and exposed the surface below. Please ensure the flooring gets repaired within 4 months.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed to be on the counters, please ensure cleaning cloths are stored in sanitizer buckets when not in use. Sanitizer buckets observed to have no sanitizing solution. Please ensure routine testing of sanitizer buckets to ensure proper sanitizing of all food contact surfaces. Corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers of food observed in the refrigerator on the bottom shelves where potential contamination could happen from food on the top shelves. Please ensure to cover all uncovered food or store on the top shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods on the level of the prep table, observed to be measured around 6-10 degrees C. Ensure lids are close when not in use to keep all potentially hazardous foods at 4 degrees C or less. Sauces stored in room temperature must also be kept at 4 degrees C or less as stated my manufactures instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Workers in the facility are not testing sanitizers to ensure effectiveness. Employees were unable to show where the test strips were.
    • 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?
      • No food permit posted. Please ensure food permitted is posted in a conspicuous spot.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring by the walk-in-cooler is starting to rip apart and exposed the surface below. Please ensure the flooring gets repaired within 4 months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives observed to be stored on the side of the prep cooler, large debris of old stuck on food observed to be in the area where knives are hanging. Several jugs and other food equipment showing old stuck on food debris even after washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas observed to have old food debris, grime and build up. Please ensure to clean all equipment, underneath, on top, in-between, and corners of all equipment, flooring in the kitchen and storage area in the back room. Vents within the facility has dust building up, garbage's were overflowing in the kitchen and washroom areas. Stains observed on the walls. Dust build-up on top of equipment like the refrigerator, cup holders, etc.
  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap available at handwashing station in the front. Corrected during inspection.
  10. Initial Inspection

    0 infractions

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