Skip to content
Loading map…

The Driftwood

4613 Lakeshore Drive Sylvan Lake AB T4S 1C3 · Food - General

Official record from Alberta →

Inspection summary

The Driftwood has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on April 20, 2026, recorded 3 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 separate inspections, most recently on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on April 20, 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?

  • 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 December 15, 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 4 times across 3 separate inspections, most recently on March 18, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 4 separate inspections, most recently on December 19, 2024. 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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was observed that no equipment sanitizer was present during the inspection. The onsite staff was made aware, and a sanitizer bucket was made containing 200 ppm Quats solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired as of 2025. Please purchase new test strips to ensure that sanitizer concentrations are accurately being measured.
    • 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?
      • Pest control maintenance records are needing to be maintained. A monthly checklist will be provided to the facility. Please ensure that it is routinely filled out and kept in a designated area.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The glass fridge in the corner of the kitchen was holding foods 7 C. Foods were relocated to the other glass fridge. 2. The black bar fridge at the far end of the bar was holding at 7 C. Items were relocated. Please ensure the fridges are maintaining 4 C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was operating properly and dispensing chlorine at 100 ppm. The kitchen dishwasher did not reach above 67 C at the dish level after several cycles were run. The dishwasher must reach 82 C at the manifold and 71 C minimum at the dish level. Please have the unit adjusted so it reaches at least 71 C at the dish level on the sanitizing cycle.
    • 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?
      • Back kitchen door was propped open, and both sheds that store food had doors wide open. Please ensure doors remain closed at all times.
  4. Risk Management Inspection

    1 infraction

    • 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 kitchen door and both shed doors were left open. This can allow for pests to enter. Please ensure the doors are kept closed at all times. If staff wish to open the kitchen door for air, then a screen door must be installed.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat solution was above 400 ppm and not being mixed according to manufacturer's instructions on the label. Sanitizers that are too strong can leave contaminants on food contact surfaces. Solution was remixed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sensor on the hand sink in the kitchen is not operating properly and only works intermittently. Hand washing is to be done at one of the sinks in the dish room until the sensor is fixed. Ensure one sink is kept clear for hand washing, and have the sensor repaired or replaced.
    • 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?
      • Both doors of the sheds where food is stored were left open, which allows pests and rodents to enter. Ensure the doors are kept closed at all times. Doors were closed and latched during inspection.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass washer was not dispensing any chlorine during inspection. Owner was in the process of adjusting the sanitizer. If sanitizer isn't reaching 100 ppm, ensure all glasses are taken to the kitchen dishwasher for washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Fronts of cooler units in sheds require cleaning.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed in a plastic bag and stored on the floor. Ensure cleaning cloths/utensils/items that contact food contact surfaces are stored off the ground and protected from potential contamination.Soiled cleaning cloth observed at dishwashing area. Discard and replace/wash daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in chest freezer observed stored uncovered. Ensure to close boxes after opening or store food in closable containers in the freezer to avoid potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezers in sheds observed all missing thermometers to monitor internal unit temperature in between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel and paper towel dispenser observed not available at hand wash sink by dish washing area/food prep area and at the bar. Napkins were placed on the sink at the time of inspection, but napkins were getting wet.
    • 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?
      • Exit door by the kitchen observed open. Install a screen door to prevent pests' entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Industrial size can opener requires daily cleaning or cleaning right after use. Knives and utensils require a scrub before running through the dishmachine to dislodge debris that may not be otherwise dislodged in the mechanical dishmachine.2. Bowls and other equipment on the shelf by the exit door observed with dust build-up. Ensure to wash bowls and equipment/shelf and cover shelf to prevent dust build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor below dish machine, walls/shelving in dish washing area and wall by stand-up coolers require cleaning. Floor beside the stand-up coolers in prep area requires cleaning.
  9. Risk Management 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?
      • Wall in dish room, and end of wall that divides the kitchen from the dish room is damaged with several chips and missing surface material. Walls in disrepair are difficult to clean. Please resurface the wall in a manner that makes the wall smooth, non-absorbent and easy cleanable.
  10. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some cases of food containers were being stored directly on the floor in shed. Please ensure food and food containers are stored off the floor 6 in. to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no detergent being added to the wash cycle and the dishwasher sanitizing cycle did not reach 71 C at the dish level after several cycles. Detergent is necessary to aid in removal of grease and debris, sanitizer is necessary to reduce harmful bacteria that could be present on dishware. Please ensure detergent is added to each cycle, and the sanitizer is sufficient (high heat at 71 C at the dish level, chlorine at 100 ppm, or quat dispensing at 200 - 400 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 quat test strips present for use with the quat sanitizer. Some were provided. Please ensure more are ordered so sanitizer solution can be verified 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?
      • Wall in dish room, and end of wall that divides the kitchen from the dish room is damaged with several chips and missing surface material. Walls in disrepair are difficult to clean. Please resurface the wall in a manner that makes the wall smooth, non-absorbent and easy cleanable.

Nearby inspected facilities

Own this business? Add a badge to your website