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6th on the Block Ltd. - Retail Sales

205 - 27211 Highway 12 Lacombe County AB T4L 0E3 · Food - General

Official record from Alberta →

Inspection summary

6th on the Block Ltd. - Retail Sales has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on September 18, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 4 separate inspections, most recently on September 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 7 times across 5 separate inspections, most recently on September 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on September 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in freezer, the floor had multiple joints with gaps that created holes and resulted in an uneven surface that was not smooth or easily cleanable.Please repair the floor to provide a smooth, durable, and easily cleanable surface that prevents the accumulation of debris in hard-to-reach areas and enables effective cleaning and sanitizing.---The wall behind the oven and smoker was concrete and was not smooth or easily cleanable.Please repair or cover the wall with a smooth, non-porous, and easily cleanable material.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and tidy. However, food particles and buildup were observed within the gaps in the walk-in freezer floor.Please ensure the affected areas are thoroughly cleaned and maintained free of dirt, debris, food particles, and other accumulation.---No Food products were observed in the washroom.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had a quaternary ammonium sanitizer solution that was measured above 1,000 ppm. The solution was diluted to 400 ppm during the inspection.Please ensure sanitizer solutions are available during operations and maintained at the appropriate concentration: 200 to 400 ppm for quaternary ammonium sanitizer and 100 to 200 ppm for chlorine bleach sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was determined that adequate handwashing was not being conducted by staff, as both handwashing sinks were fully occupied with utensils.Proper handwashing procedures were reviewed with the operators. The operators agreed to ensure that handwashing sinks remain available for staff use and that adequate handwashing is conducted.Please ensure staff wash their hands before starting food handling and after using the washroom; handling cash, raw meat, garbage, dirty dishes, or chemicals; smoking; eating or drinking; coughing, sneezing, or touching their face or hair; and whenever changing tasks or hands may have become contaminated.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available to demonstrate active monitoring of refrigerator, and freezer.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was measured at no lower than 8°C during the inspection. All meat products were moved to the walk-in freezer during the inspection.Please ensure the walk-in cooler can consistently maintain temperatures at 4°C or below before it is used for food storage. Potentially hazardous food must be maintained at 4°C or below.The walk-in freezer was measured below -20°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The facility had two handwashing sinks, one in the walk-in cooler and one in the rear food preparation area near the smoker and stove/oven.Both handwashing sinks were filled with dishes and utensils and were not available for handwashing. Neither sink was supplied with paper towels. Reusable towels were available, which the operator reported are changed every two hours.---The operator removed all utensils from the handwashing sinks and restocked the paper towel supplies.---Please ensure all handwashing sinks are used only for handwashing and not for any other purpose. Handwashing sinks throughout the facility, including washrooms, must provide warm running water, drain effectively, be adequately stocked with soap and disposable paper towels, remain unobstructed, and be used solely for handwashing.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid permit was posted in the front service area, easily visible to customers.---The facility was previously classified as Class 1. However, extensive food handling was observed, including cooking and smoking meats, as well as meat processing using grinders and tenderizers.The facility was reassessed and reclassified as Class 3.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the walk-in freezer, the floor had multiple joints with gaps that created holes and resulted in an uneven surface that was not smooth or easily cleanable.Please repair the floor to provide a smooth, durable, and easily cleanable surface that prevents the accumulation of debris in hard-to-reach areas and enables effective cleaning and sanitizing.---The wall behind the oven and smoker was concrete and was not smooth or easily cleanable.Please repair or cover the wall with a smooth, non-porous, and easily cleanable material.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was unable to effectively maintain temperatures at 4°C or below. The cooler had high ceilings and appeared to have previously been used as a meat-hanging, or carcass, cooler.Multiple openings were observed in the walls, ceiling, and around door openings.A three-compartment dishwashing sink, which requires hot water for effective cleaning, was also located in the walk-in cooler.Please repair the walk-in cooler to ensure it can consistently maintain temperatures at 4°C or below. Seal all openings in the walls, ceiling, and around doors. It is recommended that the three-compartment sink be relocated to eliminate a source of heat that may hinder the cooler's ability to maintain required temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and tidy. However, food particles and buildup were observed within the gaps in the walk-in freezer floor.Please ensure the affected areas are thoroughly cleaned and maintained free of dirt, debris, food particles, and other accumulation.---No Food products were observed in the washroom.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed.The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution at 100 ppm is present at each workstation at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that third compartment for dishwashing was filled with drying dishes. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures: - wash dishes with soap and water in the first sink, - rinse with clean water in the second sink, - prepare a bleach solution at 100 ppm in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes. - air dry the dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were observed to be stored in the hand washing sinks making them inaccessible for food handlers to wash hands. Please do not store utensils in the hand washing sinks and ensure that they are fully accessible for food handlers to wash hands.
  4. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please remove and refrain from storing food-related items in the washroom.* Observed again - May 20, 2025
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine solution test strips not available during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door observed not self-closing. Washroom leads to food prep area and the door was wide open. Please install self-closing mechanism so that the door the washroom is always closed.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Please remove and refrain from storing food-related items in the washroom.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats and chlorine solution test strips not available during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand washing sink in the meat cutting room observed missing soap and paper towel. Please stock with appropriate hand washing supplies.2) Knives were observed in the sink at time of inspection in sausage room. Please do not use the sink to store items as this can prevent use of the sink for handwashing when needed. The hand wash sink must be properly equipped and available for use at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door observed not self-closing. Washroom leads to food prep area and the door was wide open. Please install self-closing mechanism so that the door the washroom is always closed.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Observed inspected meat boxes being stored under the carcasses (uninspected meat) in the walk-in cooler. Please ensure to establish clear division/separation between uninspected and inspected meat to prevent contamination. - Operator indicated that uninspected meat is processed in the cutting room only after inspected meat has been processed, ensuring contamination prevention.
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