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BCMInns Lac La Biche

14068 Stanley Drive Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

BCMInns Lac La Biche has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 22, 2024. The most recent inspection, on January 29, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on January 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 23, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on January 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 22, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Philadelphia cream cheese specifying "keep refrigerated" was observed at room temperature.Keep product refrigerated or on ice.If product is held above 4C then it must be discarded after 2 hours and time must be tracked in some way. It is recommended to have a very limited amount available at room temperature.
    • 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 Jan 1/25.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.It is recommended that concentration is recorded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser was not dispensing soap.Hand soap in a dispenser must be available at all times.If hand soap for the dispenser is unavailable, or if the dispenser is not working, obtain free standing soap in a pump style dispenser for interim use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several drawers and the cabinet underneath the sink in the food service area had food debris and evidence of coffee spills.Clean the affected drawers/cabinet.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs in hot holding for breakfast service measured 43C.Ensure high risk foods in hot holding are maintained at 60C or above. If temperature falls below 60C, items must be served within 2 hours. Do not top up or add items until all previous items have been removed.
    • 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 Jan 1/25.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.It is recommended that concentration is recorded.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured 50 ppm.A new quat sanitizer solution was prepared and measured 200 ppm.
    • 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 but do not appear to be used regularly as the end of the strip was discolored. Inspector was informed the concentration was last tested on Monday.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, they must be tested each day prior to use.It is recommended that concentration is recorded.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the kitchen measured >400 ppm.Quat sanitizer was diluted to 400 ppm during inspection.Ensure quat sanitizer is maintained at 200-400 ppm.Concentration must be verified daily with a test strip.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Philadelphia cream cheese specifying "keep refrigerated" was found on the counter at room temperature.Ensure label directions for food storage are followed.If cream cheese is left at room temperature it must be discarded after 2 hours, and time must be marked in some way.
    • 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 but do not appear to be used regularly as the end of the strip was discolored.Test strips must be used at least daily to verify sanitizer concentration for Ready to Use products, and every time a fresh solution is prepared if concentrated sanitizer is diluted.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the kitchen is not functioning.Staff are using paper towel from the dispenser in the service area.Repair or replace the paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Water was leaking from the hot holding under the sink.Investigate the source of the leak and repair/mitigate as necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The temperature recording sheet for the cooler showed most temperatures are above 4C.Cooler temperature measured <4C during inspection.Ensure staff understand what the temperature requirements are and corrective actions to be taken if the temperature is above 4C.Log any corrective actions taken on the recording sheet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on the cooler in the kitchen is damaged and is not completely sealing the unit.The temperature recording log indicated some temperatures were noted above 4C.The damaged seal may lead to temperature issues.Repair or replace the seal.

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