4513 Lakeshore Drive
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
10 avril 2026
1. The back door off the kitchen does not close tightly and can allow pests to enter. Please adjust or repair the door so it seals tightly and no light shines through. , , 2. Pest records were not observed. Please have copies of the pest records available for review.
Overall, the kitchen was very clean however floors require deep cleaning in wall to floor joints and under equipment. , , The unused KFC holding unit at the end of the cookline requires cleaning on the shelving brackets and around the door seals. Please store unused equipment in a clean and sanitary manner. , , Please ensure the floors are thoroughly cleaned.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Mountain House Bakery & Cake Art
Ce restaurant a été inspecté 14 fois depuis le 6 septembre 2023, avec 5 conformes, 9 non conformes et 1 fermeture au dossier.
2 infractions
1. The back door off the kitchen does not close tightly and can allow pests to enter. Please adjust or repair the door so it seals tightly and no light shines through. , , 2. Pest records were not observed. Please have copies of the pest records available for review.
Overall, the kitchen was very clean however floors require deep cleaning in wall to floor joints and under equipment. , , The unused KFC holding unit at the end of the cookline requires cleaning on the shelving brackets and around the door seals. Please store unused equipment in a clean and sanitary manner. , , Please ensure the floors are thoroughly cleaned.
Aucune infraction
1 infraction
Vents in the back kitchen area have been cleaned. Floors in storage room and front kitchen vent filters still require cleaning.
1 infraction
Some cleaning of walls complete. , , The following areas require cleaning: , 1. hood vents in both kitchen areas, 2. floor in storage room
3 infractions
Knives stored in a bleach solution at 500 ppm. Higher concentrations can leave a residue that can contaminate food. Solution was diluted during inspection. , , Please ensure solution is at 100 ppm and tested on a test strip.
Two containers of condiments had mold growth on the outside and lids. These were discarded. , , Please ensure foods are properly rotated and containers kept clean of spills when used to prevent mold growth.
The following areas require cleaning: , 1. wall behind the cook line in the far back room, 2. vents in both rooms, 3. floor in storage room , 4. wall between walk-ins
1 infraction
Prep cooler in the back kitchen was not maintaining proper temperature. Unit is not in use until repaired.
3 infractions
No sanitizer was prepared for use on food contact surfaces when food handling was occurring. Sanitizer was prepared during inspection.
Staff observed handling a cell phone then wearing gloves without washing hands. Hands were then washed. , , Please ensure staff are all washing hands before and after glove use, and after handling personal items, eating, drinking, washroom, etc.
Items in the back kitchen prep cooler were probed at 12-14 C (pork belly, macaroni, sausage). These items were discarded as the unit was not maintaining proper temperature. Remaining items were relocated to other units. , , Please have the unit adjusted or repaired and able to maintain 4 C prior to use.
Aucune infraction
6 infractions
Unclean cleaning cloths were left on food contact surfaces. Please ensure the cloths are stored in a sanitizer solution between uses to prevent bacterial growth on the cloths or cross contamination of the surfaces.
Hand sink in the back cook area did not have hot water as the handle had been stripped and needs to be replaced or repaired.
Several cases of food were observed on the floor of the walk-in cooler and freezer. An order had been received the previous day. Storage of food on floors impedes cleaning and can lead to contamination of the food. , , Please ensure orders are put away in a timely manner, and food is stored off the floor 6 inches.
Aucune infraction
2 infractions
Digital read thermometer on the dishwasher did not show the unit as reaching 180 F after multiple cycles. Please ensure the thermometer is accurate or obtain a dishwasher safe thermometer for verifying the temperature of the sanitizer solution.
Some cleaning has been completed. Vents in the back still require cleaning. , ,
7 infractions
Dirty cloth observed on prep cooler cutting board. Staff returned to sanitizer solution. , , Ensure cloths are stored in solution between uses to prevent contamination of surfaces, and to prevent growth of bacteria on the cloths.
Hand wash sink in the back prep area has a broken hot water tap. Hands can't be properly cleaned when using only cold water as it doesn't remove fats and oils thoroughly. , , Have the tap fixed to ensure staff are properly washing hands.
Bowls of salads that had been mixed were set on top of foods in the top portion of the prep cooler. Bottoms of bowls can be contaminated from surfaces and should not be placed over open food.
Aucune infraction
Aucune infraction
Vents had some grease build up and are just due for service. , , Please ensure vents are cleaned and serviced.
Serving utensils were being stored in a sanitizer solution, but solution was not deep enough to submerge the utensils completely. Solution refilled during inspection. , , Please ensure the sanitizer solution is deep enough to submerge utensils, changed as often as necessary to maintain in a sanitary condition at the appropriate concentration. Alternatively, utensils can be changed every 2 hours (timing required) or stored in a hot water bath at 60 C or above.
Facility overall is clean. The following areas require attention: , 1. Floors were greasy in many areas of the kitchen and food debris observed on floor of walk-in cooler. , 2. The wall behind the grill area of the back room had food debris on it. , , Please sweep and mop floors and ensure grease is removed as it can pose a slipping hazard. Ensure walls are cleaned as often as necessary to maintain the facility in a sanitary manner.
Staff was unaware of what test strips were or where to locate them. Strips for quat were present but no chlorine strips could be located. Some were provided. Without test strips the concentration of solution used to store utensils and cloths cannot be verified. , , Please ensure all staff are aware of how and when to test sanitizers, including quat sanitizer used in the bar area, chlorine sanitizer used for storing utensils and sanitizing cloths.
Digital read thermometer on the dishwasher did not show the unit as reaching 180 F after multiple cycles. Please ensure the thermometer is accurate or obtain a dishwasher safe thermometer for verifying the temperature of the sanitizer solution.
A valid permit was not posted within patrons view. , , Please ensure a valid permit is posted.
The following areas were found to be unsanitary: , 1. behind fryer on cookline, 2. front of ice machine, 3. grates of both ventilation systems, 4. knife rack and wall below in back area