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The Lake Louise Ski Area Ltd. - Kuma Yama

1 Whitehorn Road Lake Louise AB T0L 1E0 · Food - General

Official record from Alberta →

Inspection summary

The Lake Louise Ski Area Ltd. - Kuma Yama has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on April 17, 2026, recorded 4 infractions.

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

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.

  • 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 April 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on April 17, 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 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 April 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clamato and whipped cream container stored in ice well. If using ice for drinks, store other products in inserts or separated from clean ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Inserts on ice measured at 11C. Keep all potentially hazardous food at or below 4C, as discussed, this may involve supplying additional mechanical refrigeration.2. One above counter display cooler is missing two sliding doors (on order) and product measured at 15C. Keep product in the fridge at 4C or less until doors are replaced/fridge is capable of keeping food at 4C or less. 3. Noodles noticed out at room temperature. Keep noodles in the fridge until ready to prepare or label/date and discard after 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially dishwasher not getting any sanitizer. Chemical was replaced and sanitizer measurable; ensure sanitizer concentration tested before use of equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection there was no soap in dispenser and paper towel was not immediately adjacent to sink (although provided). Soap provided at time of inspection but does not fit in dispenser. Provide proper dispensers for both soap and paper towel, ensure they are stocked prior to service, and monitor handwashing by staff (including between glove changes).
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2025: Items in front of hand sink at time of inspection (not accessible) and paper towel was not beside hand sink (on high shelf). As per previous inspections, hand sink must be AVAILABLE for handwashing at all times AND adequate supplies provided. As this is an ongoing issue, renovations are required to provide additional hand sink facilities.  2024:Servers not observed washing hands adequately (using aprons, hand sink not always accessible); ensure servers have access to hand sink at all times (recommend providing additional handwashing).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sushi rice measured at 27C; consistent recipe/ testing for pH not in place. If keeping rice in temperature danger zone, provide pH test strips or other method of monitoring pH and ensure product is at or below pH 4.6.2. Middle preparation fridge at back of line had food at variable temperature (4-8C). Fridge was overfilled and temperature variable likely due to issues with air circulation. Do not overfill refrigerator and ensure all potentially hazardous food stays at 4C or lower.
  4. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Servers not observed washing hands adequately (using aprons, hand sink not always accessible); ensure servers have access to hand sink at all times (recommend providing additional handwashing).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not getting adequate level of chlorine (initially not drawing from correct chemical, once changed not priming properly). Check prior to use daily that dishwasher is working and has adequate sanitizer.
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