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The Cove Pub & Eatery

101 - 5227 Lakeshore Drive Sylvan Lake AB T4S 1Y8 · Food - General

Official record from Alberta →

Inspection summary

The Cove Pub & Eatery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 9, 2026. The most recent inspection, on July 28, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 8 inspections with 26 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on June 18, 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 4 times across 3 separate inspections, most recently on June 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 18, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 6 separate inspections, most recently on July 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 5 times across 5 separate inspections, most recently on July 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding: Ice is forming in the back left side of the walk-in freezer and could contaminate foods it comes in contact with.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Corrected: A new prep cooler has been obtained that was holding temperature at 2.4 C.Outstanding: Ice is forming in the back left side of the walk-in freezer and could contaminate foods it comes in contact with.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The prep area near the dishwashing area and areas of the kitchen and office are disorganized and cluttered making cleaning difficult. Ensure the kitchen and storage areas are well organized, free of clutter and unnecessary items and maintained in a sanitary condition.
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry storage space is disorganized with non-food related items in with food items and food being stored on the floor. Ensure this area is organized to allow for proper cleaning and pest control as well as storing food in a manner that protects it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature sheets were posted but not completed for the previous few days. Ensure food handlers are trained to check and record temperatures daily. Thermometers were not easily accessible in the prep coolers and the one hanging in the walk-in fridge did not turn on. Operator could not provide a temperature sheet to indicate temperatures were being checked daily.Ensure temperatures of fridges are monitored daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update: Floors have been cleaned. Leak is ongoing and coming from the pipe behind the grease trap.1. There was a number of rags, plastic and debris on the floors. 2. There was a leak observed in the dishwashing sink area that was leaving water running on the floor in this area. Please ensure the leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update: the fridge is currently not in use and is being serviced along with the walk-in freezer. 1. The prep cooler by the dishwasher area was not holding at 4 C or colder. Have the unit adjusted or repaired and ensure it is holding at 4 C or colder before storing hazardous foods.2. Ice is forming in the back left side of the walk-in freezer and could contaminate foods it comes in contact with.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update: No thermometer sheets were provided to indicate staff are monitoring temperatures, and food in the prep cooler by the dishwasher was being held between 6-8 C. Staff relocated food during the inspection.1. The prep cooler near the dishwashing area was holding temperatures between 5.1 - 7 C. Operator advised to monitor the temperature closely in this unit. All other units were at or below 4 C. 2. Thermometers were not easily accessible in the prep coolers and the one hanging in the walk-in fridge did not turn on. Operator could not provide a temperature sheet to indicate temperatures were being checked daily.Ensure temperatures of fridges are monitored daily and hazardous foods are only stored at 4 C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update: The rangehood filters have been cleaned. Floors still had debris on them from the previous day and the leak was ongoing. Leak appears to be coming from the pipe behind the grease trap. 1. Rangehood filters had dust hanging from them that could fall and contaminate food prepared below. 2. There was a number of rags, plastic and debris on the floors. 3. There was a leak observed in the dishwashing sink area that was leaving water running on the floor in this area. Please ensure the floors are cleaned daily, including under and behind equipment, and the leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler by the dishwasher area was not holding at 4 C or colder. Have the unit adjusted or repaired and ensure it is holding at 4 C or colder before storing hazardous foods.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer used for storing utensils was at 250 ppm which is stronger than needed and can leave a residue on utensils. Solution was diluted to 100ppm during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counters were left with food debris and used utensils on them but no sanitizer was present and food contact surfaces were not cleaned and sanitized after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beverages requiring refrigeration were found in the keg cooler at a temperature of 7.9 C. Items were relocated during the inspection. Ensure all foods that require refrigeration are stored at 4 C or colder.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The prep cooler near the dishwashing area was holding temperatures between 5.1 - 7 C. Operator advised to monitor the temperature closely in this unit. All other units were at or below 4 C. 2. Thermometers were not easily accessible in the prep coolers and the one hanging in the walk-in fridge did not turn on. Operator could not provide a temperature sheet to indicate temperatures were being checked daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was blocked by a 3-drawer unit that made reaching the sink difficult. Hand sinks must be kept unobstructed to ensure staff have easy access as needed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door had been propped wide open which will allow pests to enter. Ensure doors remain closed and are tight fitting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Rangehood filters had dust hanging from them that could fall and contaminate food prepared below. 2. There was a number of rags, plastic and debris on the floors. 3. There was a leak observed in the dishwashing sink area that was leaving water running on the floor in this area. Please ensure the filters are cleaned at a frequency that doesn't allow for a large accumulation of dust, and floors are cleaned daily, including under and behind equipment.Ensure the leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops in the bar areas were being stored either in the ice or in contact with surfaces that could lead to contamination of the ice. Scoops were removed. Please ensure scoops for ice are stored in a sanitary manner.
  6. Initial Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored on the floor in the dry storage area, walk-in units and food equipment was on the floor by the back door. Items were relocated. Ensure no food is stored on the floor as it prevents proper cleaning of the floors, prevents proper pest control and could lead to contamination of the food/equipment.
  7. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine, likely due to several air bubbles in the lines.Please have the dishwasher adjusted and ensure the chlorine is dispensing at 100 ppm on the sanitizing cycle.
  8. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vanguard RTU was present for use in the kitchen but did not clearly state that it is food grade or intended for kitchen use. No test strips were present for this product. The label only included disinfection instructions and no sanitizing instructions were present to determine contact time or if a rinse step was required. Either provide verification that the product is safe for food contact surfaces and sanitizing instructions or obtain an alternative sanitizer for use on food contact surfaces. Ensure there are test strips present for the type of sanitizer used. Quatromyacide V is an acceptable sanitizer for the tables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food and food related items were being stored on the floor in the back hallway and in the office storage area. 2. An ice machine has been placed in a closet with a mop sink that has been installed. This location is inappropriate for the storage of food and the ice machine must be relocated. Ensure all food is stored off the floor 6 inches to facilitate proper cleaning beneath and all food and equipment is stored in a manner that protects it from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing chlorine, likely due to several air bubbles in the lines.Please have the dishwasher adjusted and ensure the chlorine is dispensing at 100 ppm on the sanitizing cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink that had been in the kitchen was removed and placed in a closet next to the mop sink. There is currently no hand sink in the kitchen. There must be a hand sink within the kitchen where food handling occurs, and it cannot be behind walls that obstruct access. Have the hand sink relocated to the kitchen and easily accessible where food handling occurs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep cooler facing the dishwashing area was maintaining between 11 - 13 C. Some of the fridges were not on to verify their internal temperatures. 2. There was mold on the ceiling of the walk-in cooler and some cleaning of the prep cooler nearest the walk-in cooler is required to remove some debris on the top portion. Please ensure all fridges are on and able to maintain 4 C for the approval inspection. Do not store food in fridges other than the walk-in until their internal temperatures can be verified.Ensure mold is removed and all equipment is clean and sanitary.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans were not submitted for the removal of the sink, relocation of the ice machine and installation of a mop sink.

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