5104 Lakeshore Drive
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 7, 2026
Not in ComplianceThe following vendors that offer home prepared foods had missing label information. , - Albas, - Miss Moo, - Berry's Busy Bees, , Please ensure all stallholders preparing foods at home have the proper details included in their labels and that all items for sale are labelled. Information must include: , - date of preparation, - business name and contact information, - product name, - statement: not for resale, - statement: prepared in a home kitchen not subject to inspection
The following vendors that were offering samples or handling food were either missing or had expired hand sanitizer: , - BBB Honey, - Red Deer Valley Farms, - Snake Lake Brewery , - Man Jam, , Please ensure vendors offering low-risk or prep-portioned offsite samples have effective 60% or greater hand sanitizer available in the stall for hand washing. Please ensure all hand sanitizer being used is not expired.
Lone Star Angus did not have thermometers present to verify the temperature of hazardous foods in storage. , , Ensure hazardous food storage temperatures are monitored with an accurate thermometer at all applicable vendor stalls.
1. Sylvan Star Cheese stall was found to have 7 coolers filled approximately half full, and additional display containers with portioned cheese products (aprox 1/3 to 1/2 lb prewrapped portions). With the exception of approximately 6 pieces, the cheese was being held at temperatures between 10 - 23 C. Coolers had only 1-2 ice packs per cooler and displayed cheeses were stacked several deep on a single layer of ice packs in 26 C weather. Cheese had been at the market since 3 PM according to stall staff. Cheese that had been temperature abused was marked and vendor removed from sale. Cheese was temped and marked after more than two hours at the market. Eggs at this vendor were found to be just under 10 C and additional ice packs were placed in the cooler to reduce temperature. , , Insufficient means of maintaining 4 C of cheese products. Ensure stallholder has sufficient ice or ice packs to maintain the temperature of the cheese at 4 C or colder both in the coolers and on display. Items that have been above 4 C for 2 hours must be discarded., , 2. Cabbage rolls at Varenyk stall were being held in an instant pot that was not plugged in to provide heat and rolls were probed at 43 C. Stall vendor indicated they had been heated over three hours prior and held in this pot since beginning of the market. Cabbage rolls were discarded. Perogies were being held just under 60 C in a hot holding unit that had been turned off. Unit was turned on and stall vendor advised to monitor the temperature. Cooked hazardous foods being hot held must be held at or above 60 C., , 3. Cinnamon spread that requires refrigeration was being stored on the table with no means of refrigeration. Vendor instructed not to sell this product and to ensure sufficient ice to maintain 4 C is provided when selling this product.
The Gluten Free vendor stall was offering high risk samples without a hand sink available for washing hands. , , Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
Little Barn Family Farm had an incomplete hand sink set-up with no soap or bucket present to allow for proper hand washing. , , Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
Two vendors offering high risk samples did not have chlorine in their sanitizer bottles. Chlorine was added to the solution and tested at 100 ppm. , , Please ensure all vendors offering high-risk foods that are being reheated or portioned on-site have an approved sanitizer present for use on surfaces.
This restaurant has been inspected 2 times since February 17, 2024, with 0 in compliance, 2 not in compliance, and 0 closures on record.
7 violations
The following vendors that offer home prepared foods had missing label information. , - Albas, - Miss Moo, - Berry's Busy Bees, , Please ensure all stallholders preparing foods at home have the proper details included in their labels and that all items for sale are labelled. Information must include: , - date of preparation, - business name and contact information, - product name, - statement: not for resale, - statement: prepared in a home kitchen not subject to inspection
: , - BBB Honey, - Red Deer Valley Farms, - Snake Lake Brewery , - Man Jam, , Please ensure vendors offering low-risk or prep-portioned offsite samples have effective 60% or greater hand sanitizer available in the stall for hand washing. Please ensure all hand sanitizer being used is not expired.
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.
Lone Star Angus did not have thermometers present to verify the temperature of hazardous foods in storage. , , Ensure hazardous food storage temperatures are monitored with an accurate thermometer at all applicable vendor stalls.
1. Sylvan Star Cheese stall was found to have 7 coolers filled approximately half full, and additional display containers with portioned cheese products (aprox 1/3 to 1/2 lb prewrapped portions). With the exception of approximately 6 pieces, the cheese was being held at temperatures between 10 - 23 C. Coolers had only 1-2 ice packs per cooler and displayed cheeses were stacked several deep on a single layer of ice packs in 26 C weather. Cheese had been at the market since 3 PM according to stall staff. Cheese that had been temperature abused was marked and vendor removed from sale. Cheese was temped and marked after more than two hours at the market. Eggs at this vendor were found to be just under 10 C and additional ice packs were placed in the cooler to reduce temperature. , , Insufficient means of maintaining 4 C of cheese products. Ensure stallholder has sufficient ice or ice packs to maintain the temperature of the cheese at 4 C or colder both in the coolers and on display. Items that have been above 4 C for 2 hours must be discarded., , 2. Cabbage rolls at Varenyk stall were being held in an instant pot that was not plugged in to provide heat and rolls were probed at 43 C. Stall vendor indicated they had been heated over three hours prior and held in this pot since beginning of the market. Cabbage rolls were discarded. Perogies were being held just under 60 C in a hot holding unit that had been turned off. Unit was turned on and stall vendor advised to monitor the temperature. Cooked hazardous foods being hot held must be held at or above 60 C., , 3. Cinnamon spread that requires refrigeration was being stored on the table with no means of refrigeration. Vendor instructed not to sell this product and to ensure sufficient ice to maintain 4 C is provided when selling this product.
The Gluten Free vendor stall was offering high risk samples without a hand sink available for washing hands. , , Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
Little Barn Family Farm had an incomplete hand sink set-up with no soap or bucket present to allow for proper hand washing. , , Vendors offering high risk food or drink from the original container or high-risk foods that are reheated or portioned on site require a fully supplied hand sink with water in a jug with spigot, soap, paper towel, and a bucket to catch the grey water.
Two vendors offering high risk samples did not have chlorine in their sanitizer bottles. Chlorine was added to the solution and tested at 100 ppm. , , Please ensure all vendors offering high-risk foods that are being reheated or portioned on-site have an approved sanitizer present for use on surfaces.
4 violations
Home prepared foods were not properly labelled or were missing labels including at the following stalls: , - Twisted Wire, - Country House Kitchen , - Penny's Sweets, , Please ensure all stallholders preparing foods at home have the proper details included in their labels and that all items for sale are labelled.
Sylvan Star Cheese stallholder was storing cheeses on a single layer of ice packs in open containers and surfaces of cheese were exceeding 4 C, up to 11 C. Stall staff indicated they rotate cheese and monitor temperatures then put warmed cheese in the coolers present. Cheese in coolers were between 3 - 7 C after approximately 1 hr 15 min into a four hour market. , , Insufficient means of maintaining 4 C of cheese products. Ensure stallholder has sufficient ice or ice packs to maintain the temperature of the cheese at 4 C or colder both in the coolers and on display. Items that have been above 4 C for 2 hours must be discarded.
Thistle Hill Farms was transporting cut vegetables in a cooler without a thermometer present to monitor temperatures of foods. , , Ensure food storage temperatures are monitored with an accurate thermometer.
Thistle Hill Farms had cutting boards and utensils for cutting of microgreens on site, without a hand sink present. , , Hand sink is needed in the stall if food is harvested on site.