Skip to content
Loading map…

Westlake Inn

450 Weslake Road Strathmore AB T1P 1H8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violation March 18 2026:There was no sanitizer for food contact surfaces. A solution identified as soap was being used to wipe surfaces. Obtain a sanitizer approved for use on food contact surfaces or follow Alberta Health Services guidelines to prepare an approved sanitizing solution. Prepare the solution by mixing 1 teaspoon of household bleach with 1 liter of water, which can be stored in a labelled spray bottle or bucket. Obtain test strips appropriate for the sanitizer in use to verify that the solution is maintained at the required concentrationPrevious violation A food grade sanitizer could not be identified onsite during inspection. The chemical being used to wipe food contact surfaces is not considered to be food grade as its instructions for use specify rinsing with water after use on food contact surfaces. Acquire a suitable no-rinse food grade sanitizer. Ensure that test strips are available for the sanitizer product used if it is being mixed onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residential dishwasher used for reusable cooking utensils failed the HUE test.-
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coffee machine was dirty, dried coffee reside was observed around the equipment. - Thoroughly clean and sanitize the coffee machine.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violation March 18 2026:There was no sanitizer for food contact surfaces. A solution identified as soap was being used to wipe surfaces. Obtain a sanitizer approved for use on food contact surfaces or follow Alberta Health Services guidelines to prepare an approved sanitizing solution. Prepare the solution by mixing 1 teaspoon of household bleach with 1 liter of water, which can be stored in a labelled spray bottle or bucket. Obtain test strips appropriate for the sanitizer in use to verify that the solution is maintained at the required concentrationPrevious violation A food grade sanitizer could not be identified onsite during inspection. The chemical being used to wipe food contact surfaces is not considered to be food grade as its instructions for use specify rinsing with water after use on food contact surfaces. Acquire a suitable no-rinse food grade sanitizer. Ensure that test strips are available for the sanitizer product used if it is being mixed onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coffee machine was dirty, dried coffee reside was observed around the equipment. - Thoroughly clean and sanitize the coffee machine.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer could not be identified onsite during inspection. The chemical being used to wipe food contact surfaces is not considered to be food grade as its instructions for use specify rinsing with water after use on food contact surfaces. Acquire a suitable no-rinse food grade sanitizer. Ensure that test strips are available for the sanitizer product used if it is being mixed onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle of disinfectant used in food handling areas was not labeled. Any chemicals used within food handling areas must be correctly labeled.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink did not have access to liquid hand soap. Ensure the kitchen has easy access to all handwashing supplies.
  5. Initial Inspection

    0 infractions