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The Kilmorey Lodge

117 Evergreen Avenue Waterton Park AB T0K 2M0 · Food - General

Official record from Alberta →

Inspection summary

The Kilmorey Lodge has been inspected 12 times by Alberta Health Services (Environmental Public Health) since May 17, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on September 16, 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 4 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 16, 2024. 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?

  • 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 11 times across 10 separate inspections, most recently on September 29, 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.

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Missing range knobs:Follow-up: Replacement knobs for the range had been ordered but still require installation. The operator indicated that the affected burners are not currently being used. The operator also indicated that the longer-term plan is to replace the entire range unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Follow-up: Cleaning had been undertaken since the previous inspection, and a significant amount of the previously observed grease, food debris, and residue had been removed. New cleaning schedules had also been developed and implemented to support routine cleaning.Some areas still require additional cleaning, including ceiling tiles and other surfaces with remaining buildup or staining. Continue with general and detailed cleaning to remove remaining grease, debris, and residue and maintain the premises in a clean and sanitary condition.Repeat: Significant accumulations of food debris, grease, residue and other soil were observed throughout the kitchen, including on floors and in areas beneath the cookline and preparation coolers. Additional buildup and staining were noted on walls, ceilings and other areas of the premises.Thoroughly clean the kitchen, including floors, walls, ceilings, areas beneath and around equipment, and other affected areas to remove accumulated food debris, grease and residue. Maintain the premises in a clean and sanitary condition and ensure routine cleaning includes areas beneath, behind and around equipment.May 6: There was still food, buildup of grime, grease, and debris underneath/behind the cook line. Please continue to thoroughly clean and maintain these areas on a regular basis to prevent contamination and pest attraction.
  2. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food preparation was underway; however, no prepared sanitizer solution was readily available for cleaning and sanitizing food-contact surfaces.Prepare and maintain an appropriate food-contact surface sanitizer at the required concentration whenever food preparation is occurring. Ensure sanitizer is readily available for use and verify the concentration as required.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat: Plastic cups were being used as scoops and stored directly within flour at the chicken/flour preparation station, resulting in the portion of the cup used for handling being in contact with the food.Use appropriate food-grade scoops and store them in a manner that prevents handles and hand-contact surfaces from contacting the food. Ensure utensils are stored in a manner that protects food from potential contamination.May 6: The following violations were observed for improper utensil storage:- use of a plastic cup to scoop flour near the cookline,- A scoop was stored directly in tapioca starch without; the flour container was not covered with a lid.- An ice scoop was stored inside the ice machine,- A flour drum had a scoop stored with the handle in direct contact with the product,These practices may lead to contamination of food. The operator was advised to use proper scoops, store utensils with handles not in contact with food, keep containers covered, and store ice scoops in a clean, protected location outside of the ice machine
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple opened and/or prepared food items in the walk-in cooler were not identified with preparation or opening dates. The chef indicated that older products are generally positioned toward the front of the cooler; however, the absence of date identification limits the ability to consistently verify product age and effective stock rotation.Implement a consistent date identification and stock rotation system for opened and prepared foods to facilitate effective first-in, first-out (FIFO) practices and ensure foods are used within appropriate timeframes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods, including sauces, pasta, meat and vegetables, were observed on a food trolley at room temperature. Internal food temperatures measured approximately 17°C to 22°C. Staff were unable to demonstrate that an appropriate time or temperature control process was in place to ensure the foods had not been subject to temperature abuse.The affected foods were discarded during the inspection. Ensure potentially hazardous foods are maintained at 4°C or colder or 60°C or hotter, unless an approved time-control procedure is being followed. Implement appropriate monitoring to verify that required temperatures are maintained. Maintain a temperature log for potentially hazardous foods to verify that appropriate temperatures are maintained during storage, preparation, and service. Include temperature checks following peak service periods to assist in identifying potential temperature control concerns and trends.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The mechanical dishwasher was leaking at the time of inspection, and a tray had been placed beneath the unit to collect leaking water. Management indicated that maintenance had been notified and repairs were pending. The chlorine sanitizer concentration measured approximately 100 ppm at the time of inspection.Repair the dishwasher to eliminate the leak and maintain the equipment in good repair. Continue to ensure the dishwasher is operating effectively and providing the required sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wood shelving in the rear dry-storage area was heavily stained and soiled.Thoroughly clean the shelving and seal or refinish the wood with a durable, smooth, non-absorbent and readily cleanable finish. Maintain shelving in good repair and in a condition that facilitates effective cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A strainer with a torn screen was observed stored with utensils available for use. The damaged strainer was removed from use during the inspection.Remove the damaged strainer from use and replace or repair it so that it is maintained in good condition and can be effectively cleaned and sanitized2. Control knobs were missing from portions of the oven/gas range. Management indicated that replacement knobs have been ordered.Install the replacement control knobs and maintain the equipment in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat: Significant accumulations of food debris, grease, residue and other soil were observed throughout the kitchen, including on floors and in areas beneath the cookline and preparation coolers. Additional buildup and staining were noted on walls, ceilings and other areas of the premises.Thoroughly clean the kitchen, including floors, walls, ceilings, areas beneath and around equipment, and other affected areas to remove accumulated food debris, grease and residue. Maintain the premises in a clean and sanitary condition and ensure routine cleaning includes areas beneath, behind and around equipment.May 6: There was still food, buildup of grime, grease, and debris underneath/behind the cook line. Please continue to thoroughly clean and maintain these areas on a regular basis to prevent contamination and pest attraction.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following violations were observed for improper utensil storage:- use of a plastic cup to scoop flour near the cookline,- A scoop was stored directly in tapioca starch without; the flour container was not covered with a lid.- An ice scoop was stored inside the ice machine,- A flour drum had a scoop stored with the handle in direct contact with the product,These practices may lead to contamination of food. The operator was advised to use proper scoops, store utensils with handles not in contact with food, keep containers covered, and store ice scoops in a clean, protected location outside of the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was still food, buildup of grime, grease, and debris underneath/behind the cook line. Please continue to thoroughly clean and maintain these areas on a regular basis to prevent contamination and pest attraction.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Buckets of QUAT sanitizer were stored above the 2-compartment dishwashing sink. The chef indicated that they were stored there overnight. Leaving QUAT sanitizer prepared overnight may result in an unknown or ineffective sanitizer concentration, which can compromise proper sanitizing and increase the risk of cross-contamination and foodborne illness.The solution was discarded and buckets with refilled with sanitizer, QUATS measured >200 ppm. Per the previous inspector, please prepare sanitizer solution daily-every 4 hours or when the water becomes dirty.2. A dry cloth was observed to be placed on the cutting board. Please ensure wiping cloths are stored in an approved sanitizer solution or away from food prep surfaces when not in use to prevent contamination of food contact surfaces and reduce the risk of cross-contamination.The cloth was removed from the cutting board.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bowl containing a small batch of meat (likely chicken) was observed left in flour and was discarded during the inspection, and dirty measuring scoops were also noted stored in multiple flour mixing trays, which may lead to cross-contamination of dry ingredients and increase the risk of foodborne illness; the scoops were removed during the inspection.Please ensure raw meats are not left stored in flour and that measuring scoops are kept clean and stored on the side/in a designated clean location (or used as needed), rather than being stored directly in ingredient trays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon was observed stored outside refrigeration at approximately 17°C, which may allow rapid bacterial growth and increase the risk of foodborne illness; the operator returned the tray to the cooler during the inspection.Please ensure cooked ready-to-eat foods are maintained at ≤4°C when not in active use and are promptly returned to refrigeration after service/prep.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles have been cleaned.Quats test strips are available for use on site. There was still food, buildup of grime, grease, debris underneath/behind the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. Please clean the above-mentioned areas.Cleaning and temperature logs will be emailed along with inspection report.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of Quats sanitizer under prep line measured 0 ppm. Staff did not discard solution from yesterday. Staff discarded solution and made new at time of inspection. Discussed preparing sanitizer solution daily-every 4 hours or when water becomes dirty. Cloths were being stored on cutting boards. Ensure cloths are stored inside sanitizer solution buckets. Chlorine or Quats test strips could not be located on site. If not found, please purchase test strips from supplier.Meat slicer had not been cleaned since yesterday's use.* staff sent in photos that meat slicer has been cleaned and sanitized shortly after visit*
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was being thawed in a container of water in prep sink. Staff mentioned someone shut off cold running water. Discussed ensuring food is thawed under continuous cold running water at all times.Discussed keeping eggs out no longer than two hours before refrigerating or taking out small amounts at one time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was still food, buildup of grime, grease, debris underneath/behind the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. The ceiling tiles had dust and were black in color. Please clean the above-mentioned areas.Cleaning and temperature logs will be emailed along with inspection report.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needs to be prioritized at this facility. There was still food, buildup of grime, grease, debris underneath the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. Please clean the above-mentioned areas.A follow up inspection will be conducted.
  9. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There were two spray bottles behind the bar counter that did not have a label. One bottle measured 200 quats sanitizer. Ensure all chemicals have labels on them, identifying product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding equipment sitting on top of insert containing mashed potatoes and gravy measured 50-55C. Ensure all food is held hot rapidly and does not stay within the danger zone. Foods must be held hot at 60C or higher. CDIGarlic butter was sitting at room temperature since the morning. Garlic butter was discarded. Discussed taking smaller portions out of the fridge when needed and not for long periods of time. CDIThe salad prep cooler's temperature measured 8.5-9C at bottom. Staff last recorded a 10C temperature on December 13/24. No corrective action was completed at that time. Staff on site were going to look at cooler to manual adjust temperature. If the issue cannot be addressed, staff were advised to move any hazardous foods to another cooler. A follow up inspection will be conducted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Knives were found in the handwashing station. Hand washing stations should not have anything in them. Handwashing stations are meant for only hand washing.
    • 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?
      • Mouse droppings were found on top of dishwashing shelving units. Please cleanFacility has Shield PCO come out to facility. Please forward a copy of their last inspection report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needs to prioritize cleaning at this facility. There was food, buildup of grime, grease, debris underneath the cook line and prep cooler areas. The dish pit flooring area was visibly dirty. Staff began sweeping underneath the cookline. Please clean the above mentioned areas.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff need to clean hard to reach areas such as under and behind equipment and the dish pit area walls and floors. The deep frying and cook line areas had a buildup of grease and debris.
  11. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff need to clean hard to reach areas such as under and behind equipment and the dish pit area walls and floors.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer behind the bar counter measured 0 ppm and did not have a label. Staff discarded product, made fresh sanitizer and wrote sanitizer on bottle. Quats measured 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was dispensing 0 ppm of chlorine. Staff were able to rectify the issue during the inspection. Chlorine measured 100 ppm.The glass bar dishwasher measured 0 ppm of iodine. Staff were not able to fix the issue. Please contact maintenance or your dishwasher technician to repair the dishwasher. Staff were instructed to not use the bar dishwasher and use the kitchen dishwasher for the time being.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff need to clean hard to reach areas such as under and behind equipment and the dish pit area walls and floors.
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