Skip to content
Loading map…

AG Foods - Food

10114 101 Street Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

AG Foods - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 15, 2024. The most recent inspection, on September 11, 2026, recorded 3 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 June 24, 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 December 10, 2025. 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 15 times across 8 separate inspections, most recently on September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the deli section, the lower cooler units were observed operating at approximately 14°C, which is significantly above the required cold holding temperature. Additionally, the units did not contain a thermometer.No high risk food items were stored in the lower cooler unit at time of inspection. Ensure all refrigeration units maintain temperatures at or below 4°C, are equipped with accurate thermometers, and are regularly monitored to ensure safe food storage conditions before the coolers are used to store high risk food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. There is a deep groove where the bakery transitions into the back storage area. It was previously filled but the filling at one end has sunk and the groove is collecting debris.Fill the groove so the floor is smooth, impervious to moisture, and easy to clean.3. There is a groove in the floor in the back area near where the concrete and tile meet where debris can accumulate.4. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the deli section, the lower cooler units were observed operating at approximately 14°C, which is significantly above the required cold holding temperature. Additionally, the units did not contain a thermometer. \No high risk food items were stored in the lower cooler unit at time of inspection. Ensure all refrigeration units maintain temperatures at or below 4°C, are equipped with accurate thermometers, and are regularly monitored to ensure safe food storage conditions before the coolers are used to store high risk food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. There is a deep groove where the bakery transitions into the back storage area. It was previously filled but the filling at one end has sunk and the groove is collecting debris.Fill the groove so the floor is smooth, impervious to moisture, and easy to clean.3. There is a groove in the floor in the back area near where the concrete and tile meet where debris can accumulate.4. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Deli area: The quat sanitizing solution prepared for use in the kitchen was below the required concentration for effective sanitizing. Solutions at this level are ineffective at reducing harmful microorganisms. Staff immediately prepared a new solution at the correct concentration. Ensure all sanitizing solutions are consistently prepared and maintained at the proper concentration as per manufacturer guidelines to ensure effective sanitation of food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. In the deli section, small cooler units were observed operating at approximately 14°C, which is significantly above the required cold holding temperature. Additionally, the units did not contain a thermometer. All foods were removed from the affected coolers and relocated to another unit. Ensure all refrigeration units maintain temperatures at or below 4°C, are equipped with accurate thermometers, and are regularly monitored to ensure safe food storage conditions.2. In front of the deli section, a refrigerator was found to be maintaining proper temperature; however, the internal thermometer was not functioning. Ensure all refrigeration units are equipped with accurate, working thermometers to allow for proper monitoring of temperatures and to ensure safe food storage conditions.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The back handwashing sink in the bakery area had a crate with a microwave on top making it difficult to use the handwashing sink.Ensure the hand sink is kept easily accessible 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?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. There is a deep groove where the bakery transitions into the back storage area. It was previously filled but the filling at one end has sunk and the groove is collecting debris.Fill the groove so the floor is smooth, impervious to moisture, and easy to clean.3. There is a groove in the floor in the back area near where the concrete and tile meet where debris can accumulate.4. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A coat and hat were observed on a stack of dry bread mix bags.Store personal items separate from food items.Coat and hat were put into a locker during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk in crates was on the floor in the back dairy cooler.Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing sink in the bakery area did not have soap in a dispenser.A piece of equipment was in the hand sink.Ensure the hand sink is used only for handwashing and kept easily accessible at all times.Ensure the hand sink is continually stocked with soap and paper towel in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. There is a deep groove where the bakery transitions into the back storage area. It was previously filled but the filling at one end has sunk and the groove is collecting debris.Fill the groove so the floor is smooth, impervious to moisture, and easy to clean.3. There is a groove in the floor in the back area near where the concrete and tile meet where debris can accumulate.4. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk in crates was on the floor in the back dairy cooler.Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired Nov 1, 2025.Test strips were replaced during inspection and have an expiry date of June 2026.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the bakery area near the cake decorating station did not have paper towel in a dispenser.Ensure handwashing sinks have soap and paper towel in dispensers.The handwashing sink in the bakery area near the cake decorating station had a bowl in the sink.Ensure handwashing sinks are used only for handwashing and kept clear at all times.Bowl was removed during inspection.
    • 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?
      • There was a gap under the receiving door.It was reported the weather stripping was recently replaced, but the door is not sealing.Ensure there is a tight seal between the door and the ground to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. There is a deep groove where the bakery transitions into the back storage area. It was previously filled but the filling at one end has sunk and the groove is collecting debris.Fill the groove so the floor is smooth, impervious to moisture, and easy to clean.3. There is a groove in the floor in the back area near where the concrete and tile meet where debris can accumulate.4. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap for the dishwashing sink in the deli area is dripping.The tap for the dishwashing sink in the bakery area is dripping.Repair the taps so they do not drip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the bakery had a buildup of food debris and require cleaning, including:- behind the mixer- lids of bulk bins- base of countersEnsure all areas of the bakery are kept in clean and sanitary condition.
  6. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Four packages of Enfamil infant formula that expired in April 2025 was found on shelves.Baby formula cannot be sold after its expiry date. Check expiry dates regularly.Baby formula was pulled from the shelves during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk in crates was on the floor in the back dairy cooler.Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal coat was stored on top of packaged food items in the bakery.Ensure personal items are stored away from food and associated products (eg packaging).Coat was moved during 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?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. There is a deep groove where the bakery transitions into the back storage area. It was previously filled but the filling at one end has sunk and the groove is collecting debris.Fill the groove so the floor is smooth, impervious to moisture, and easy to clean.3. Flooring at the front of the store near the coolers by the tills is significantly damaged with pieces and a large section missing.4. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap for the dishwashing sink in the deli area is dripping.Repair the tap so it does not drip.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas in the bakery had a buildup of food debris and require cleaning, including:- sanitizer spray bottles- behind the mixer- lids of bulk bins.Ensure all areas of the bakery are kept in clean and sanitary condition.
  7. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Four containers of Nestle Good Grow Toddler formula was found on the shelves expired. Three containers expired on December 6, 2024 and one expired on January 24, 2025.Containers were removed from the shelf during inspection.Ensure food items that expire, such as baby and toddler formula, is not sold past its expiration date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer concentration for a bucket containing cleaning cloths in the butcher area measured 0 ppm. Solution was hot. Sanitizer in the dispenser was 400 ppm.Do not use hot water for sanitizer solutions as the sanitizer will degrade rapidly.Staff were advised to use lukewarm water for sanitizer. Solution was discarded and replaced.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk in crates was on the floor in the back dairy cooler.Various beverages and packaged food items were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal coat was observed on boxes of food items in the bakery.Store personal items separate from food.Coat was moved during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were available; however, test strips in the vegetable packaging area and in the bakery were discolored at the end, indicating infrequent use. Staff stated they tested sanitizer concentrations approximately once a week.Sanitizer concentrations must be verified with a test strip each time a solution is dispensed. If solutions are used more than one day, verify concentration each day prior to use.Procedures were reviewed with staff during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back part of the bakery was blocked by a mop bucket.Mop bucket was moved during inspection.Ensure hand sinks are easily accessible 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?
      • 1. The flooring in the bakery area is significantly damaged with chunks of the tile missing.2. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap for the dishwashing sink in the deli area is dripping.Repair the tap so it does not drip.
  8. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bakery area had cloths in a bucket but no sanitizer.A 200 ppm quat sanitizer solution was prepared and cloths added to it during inspection.Ensure used cleaning cloths are stored in a sanitizer solution at all times when not in active use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Milk in crates was on the floor in the back dairy cooler.Various beverages were on the floor in aisles in the store.Ensure all food including beverages are stored at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A dirty bowl and whisk were in the handwashing sink in the bakery.The handwashing sink is only for handwashing. Take dirty dishes to the dishwashing sink.Bowl and whisk were removed from the handwashing sink during 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?
      • 1. There is a large gap in the floor at the back of the bakery. The gap was filled but one section the filling failed.2. There are several broken floor tiles in the butcher area.3. The flooring in the walk in cooler in the deli is significantly rusted and worn.Ensure all flooring is maintained so it is smooth, impervious to moisture, and easy to clean.
Own this business? Add a badge to your website