5024 50 Street
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 13, 2026
Sanitizer was prepared and available for food contact surfaces. Solution was mixed to 500 ppm chlorine which would require a rinse step as it can leave a chemical residue. Solution was diluted during inspection.
A large bag of carrots was left on the dishwashing counter and a bag of onions was on the floor by the back door. Operator relocated these items during the inspection. , , Please ensure all food is stored in a sanitary location and off the floor 6 inches. Food must be stored in food grade containers and food handling cannot occur in the dishwashing area.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Sylvan Lake Community Partners Food Bank
This restaurant has been inspected 12 times since September 29, 2023, with 7 in compliance, 4 not in compliance, and 1 closure on record.
2 violations
Sanitizer was prepared and available for food contact surfaces. Solution was mixed to 500 ppm chlorine which would require a rinse step as it can leave a chemical residue. Solution was diluted during inspection.
A large bag of carrots was left on the dishwashing counter and a bag of onions was on the floor by the back door. Operator relocated these items during the inspection. , , Please ensure all food is stored in a sanitary location and off the floor 6 inches. Food must be stored in food grade containers and food handling cannot occur in the dishwashing area.
4 violations
Dishwasher was dispensing chlorine at 50 ppm. Operator adjusted chlorine and it began dispensing at 100 ppm. , , Please ensure the chlorine is tested daily and set at 100 ppm at all times.
The hand sink was supplied with soap and paper towel but leaking at the base of the pipe. Operator snaked the main line, and drainage was properly working again. , , Please ensure all plumbing is up to code and properly operating.
The large cutting block at the end of the counter is splitting in several areas leaving deep cracks making cleaning difficult and leaving areas where bacteria can remain. , , Operator removed the block and replaced it with an existing table.
One shelf in the side room had some sugar build-up around the sugar containers. Operator cleaned this shelf., , Foods are cooled on trays on the lid of the chest freezer. Lids were not kept clean. Operator cleaned lids.
3 violations
Sanitizer was prepared and in use. Concentration was below 100 ppm and operator adjusted during inspection.
Dishwasher was dispensing chlorine at 50 ppm, operator was able to adjust the concentration during the inspection and dishwasher was then dispensing at the appropriate 100 ppm.
Kitchen was very clean with the exception of some debris beneath counters in the middle kitchen area. Operator cleaned the area.
No violations
2 violations
The dishwasher was only dispensing chlorine at 50 ppm. Operator cleaned the tube and several cycles were run but sanitizer remained at 50 ppm. , , Please have the dishwasher services or adjusted so it is dispensing chlorine at 100 ppm. In the meantime, ensure all dishes/utensils going through the dishwasher are further sanitized in a solution of 100ppm for two minutes prior to air drying.
The black shelving requires cleaning on a regular basis. The one near the hand sink has food splattered on it and the sides of equipment and the wall behind the cook line require cleaning. The majority of the facility is clean.
3 violations
Raw eggs and raw shrimp were being stored on shelves above other foods that were either cooked or ready to eat (covered). Operator relocated raw items to lower shelves. , , Please ensure all raw meat, eggs, poultry, seafood are stored separate or below cooked and ready to eat foods.
There is a black storage shelf in front of the hand sink in the kitchen making access to the sink difficult. , , Please ensure the hand sink is not obstructed in any way so food handlers can easily wash hands as needed. Shelf was moved during inspection and sink easily accessible.
The pilot light on the hot water heater had gone out, leaving cool water at the hot taps. Light was relit and water was hot by end of inspection. , , Please monitor the hot water heater closely to ensure the pilot light remains on. Have the unit serviced if necessary.
No violations
1 violation
Update: The carpet is still in place but has been covered with a sheet of vinyl flooring which is cleanable. The room is being used for restaurant supply storage. Carpet still needs to be removed as it isn't easily cleanable and water from mopping can get trapped beneath allowing for mold growth. Please remove the carpet in this area and secure the vinyl flooring so it is flush and tightly sealed at the wall joint. , , There are carpeted floors in a side room marked "private". If wanting to store food items in this room, the carpet must be removed and replaced with a flooring that is smooth, non-absorbent and easily cleanable. Food containers and other items related to the kitchen were being stored in this room as well as in the dining area that has carpet.
12 violations
Sanitizer solution did not show a reaction on a chlorine test strip. Operator prepared another solution and placed cloths in it. Solution did not reach 25 ppm on a test strip. , , Cloths in solution were very sticky and felt as though they had oil residue in them. Operator said they are washed with some liquid soap by hand. Organics in the cloth may be depleting the sanitizer. , , Have the cloths machine washed and dried before use. Ensure the sanitizer solution is at 100 ppm.
Sliced raw meat was sitting in the bottom of the sink after having been rinsed. The sinks did not appear to have been cleaned prior to using them to rinse the meat., , Ensure the sinks are thoroughly washed with soap and water, rinsed and then sanitized with a 100 ppm bleach solution prior to using for food preparation. Ensure meats are only being rinsed with cold water and are refrigerated after rinsing.
2 violations
Some dirty cloths observed on food contact surfaces. Cloths were placed in a sanitizing solution during inspection., , Please ensure the sanitizer is within easy reach of food handlers and cloths are stored in solution between uses.
There are carpeted floors in a side room marked "private". If this area is used solely for personal use then carpet can remain. If wanting to store food items in this room, the carpet must be removed and replaced with a flooring that is smooth, non-absorbent and easily cleanable. , , Please either remove the food, or remove the carpet and replace with a suitable floor covering.
2 violations
A few rodent droppings were observed in the back storage area. Droppings were soaked with bleach solution at 1:9 parts and then removed. , , No other droppings observed. Please monitor the space closely, and take action as needed. Remove skids from floor to reduce places for rodents to hide.
Back storage area had some unnecessary items and skids/pallets on the floor. Floors beneath were not maintained in a sanitary condition. Cobwebs observed on walls. Skids create places for pests to hide. , , Remove the skids, clean the floor and all areas of this room (shelving, walls, etc).
No violations
1. Eggs were being stored at room temperature and were at 24.5 C on the exterior. Eggs must be stored at 7 C or colder. , , 2. Chicken in a bucket was left at room temperature to thaw. Chicken was still frozen and was placed in the cooler to continue thawing. , , Ensure foods are thawed either under cold running water, as part of the cooking process or in the fridge.
No chlorine was dispensing from the dishwasher on the sanitizing cycle.
The staff washroom did not have any soap at the hand sink to allow for proper hand washing. , , Please ensure all hand sinks are supplied with hot and cold running water, soap and paper towel in dispensers.
No hot water was on to the hand sink in the kitchen. Hot water is necessary for removing grease from hands when washing. , , Ensure the hot water is not turned off to the hand sink.
Hot water was turned off at the hand sink in the kitchen. Operator indicated they wash their hands over the dishwasher sink. Operator was able to restore hot water to hand sink during inspection.
1. A knife was being stored between the butcher block and the counter. This area isn't cleaned frequently and can contaminate the knives. , , 2. Baby corn was being stored in an open tin can. Ensure foods are transferred from cans once open. , , Store utensils in a manner that prevents contamination of food.
1. Some scoops were being stored in the food and other scoops had food caked on to them. , , 2. Several bins of food were left uncovered in the walk-in cooler. , , Ensure utensils are cleaned daily at a minimum and as often as necessary to maintain them in a sanitary manner. Ensure food is covered to protect from contamination.
There are carpeted floors in a side room marked "private". If wanting to store food items in this room, the carpet must be removed and replaced with a flooring that is smooth, non-absorbent and easily cleanable. Food containers and other items related to the kitchen were being stored in this room as well as in the dining area that has carpet. , , Please either remove the food from carpeted areas, or remove the carpet and replace with a suitable floor covering.
The staff washroom hand sink is leaking beneath the sink from the drainpipe. , , Have the sink repaired as leaks are preventing proper use of the sink.
Several areas of the kitchen require a thorough cleaning: , 1. wall to the left of, and behind, the hand sink in the kitchen, 2. hand sink taps and counter/basin were sticky and had food debris dried on. , 3. top of stove had a build-up of food on the surface, 4. containers for sugar and seasonings on the line had a build-up of food stuck on the edges and didn't appear to have been cleaned regularly, 5. sides of the chopping block had food spills down them, 6. doors of walk-in cooler had mold and dirty accumulating on them, and on the light switches , 7. Dishwasher and washing counter did not appear to have been cleaned for some time, , Surfaces should be cleaned and sanitized at a minimum of daily at the end of the day and some more frequently throughout the day to maintain in a sanitary manner.