Skip to content
Loading map…

Britton's Your Independent Grocer

10527 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Britton's Your Independent Grocer has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on May 13, 2026, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 3 times across 2 separate inspections, most recently on May 13, 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 January 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on May 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 4 separate inspections, most recently on May 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 4, 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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the butcher area measured 500 ppm.Ensure quat sanitizer is maintained at 200-400 ppm as per manufacturer's instructions.Until the dispenser can be adjusted, manually add water to dilute the sanitizer as required.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff in the butcher area was observed putting on gloves without washing hands first.Hands must be washed prior to putting on gloves.If gloves become dirty, they must be removed and discarded, and hands washed prior to putting on a new pair.Ensure all staff are familiar with proper glove procedures. Guideline document sent via email.Procedures reviewed with staff 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)?
      • The end of quat test strips in the butcher, the produce, and the bakery were discolored, indicating they have not been used in some time.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, ensure they are tested 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?
      • 1. Access to the hand sink was blocked by equipment on wheels.Ensure there is easy access to the hand sink at all times.Equipment was moved during inspection.2. There were brushes and knives inside the hand sink. Staff stated that items were put in the sink by the cleaners the night before.Hand sink is for handwashing purposes only. Staff must remove any items from the sink at the start of their shift.Items were removed from the hand sink and placed in the dishwashing sink during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The open display coolers with meat products had a build up of food debris at the bottom and around the plastic holders.The frozen aisle and milk display coolers had a build up of food debris at the bottom.Clean and sanitize the affected areas.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout between some tiles in the whole chicken hot holding area was missing or damaged, creating gaps where debris may accumulate.Replace or repair the grout to ensure the surface is smooth, impervious to moisture, and easy to clean.
  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were several cleaning brushes present in the hand sink in the butcher area.The hand sink must only be used for handwashing, and be accessible for handwashing at all times.Brushes were moved out of the hand sink during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A pop can was submerged in ice inside the ice machine.Do not submerge items into ice inside the ice machine.Remove ice and place into a container with the item to be cooled. The only item that should contact ice is a clean and sanitized ice scoop.Addressed during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • In the bakery/deli preparation area there was no garbage can present in close proximity to the sink. The garbage cans in the area were on wheels.A garbage can must be present within close proximity to the hand sink for easy disposal of paper towel after washing hands.It is recommended that a smaller, stationary garbage can be placed under or near the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout between some tiles in the whole chicken hot holding area was missing or damaged, creating gaps where debris may accumulate.Replace or repair the grout to ensure the surface is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves in the following areas were observed to have a buildup of food debris and require cleaning:- Aisle 7, frozen section (near pizza pops)- Aisle 6 - frozen veggies- Aisle 6 - frozen meat- egg and dairy coolers- deli coleslaw/macaroni salad coolerEnsure shelving is maintained in clean and sanitary condition.It was reported that shelving is cleaned weekly.
  5. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • In the bakery/deli preparation area there was no garbage can present in close proximity to the sink. The garbage cans in the area were on wheels.A garbage can must be present within close proximity to the hand sink for easy disposal of paper towel after washing hands.It is recommended that a smaller, stationary garbage can be placed under or near the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout between some tiles in the whole chicken hot holding area was missing or damaged, creating gaps where debris may accumulate.Replace or repair the grout to ensure the surface is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves in display/public access milk cooler was observed to have a buildup of food debris and requires cleaning.Ensure shelving is maintained in clean and sanitary condition.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream sauces (chocolate and caramel) specifying "refrigerate after opening" were found open at room temperature.Operator discarded sauces during inspection.Ensure label directions for food storage are followed.
    • 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 in the butcher area and the deli were expired.The ends of test strips in all areas were discolored, indicating a lack of use.Obtain current test strips.Ensure test strips are used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were two scrub brushes in the handwashing sink in the butcher area. It appeared the brushes had been placed there after draining the dishwashing sink.Brushes were removed from the hand sink during inspection.Ensure hand sinks are used only for handwashing. Do not store items in the handwashing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of flooring near the back display coolers was damaged with broken tiles. Cause of the breakage is known and repair plans are in place.Lino in one public access washroom is damaged. Repair plans are in place.Ensure flooring is repaired and maintained so it is smooth, impervious to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelves in display/public access milk and egg cooler was observed to have a buildup of food debris and requires cleaning.Ensure shelving is maintained in clean and sanitary condition.
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit containing cooked chickens measured 42C - 55C.Temperature on the unit was turned up during inspection and measured 62C.Ensure hot holding unit is capable of maintaining food at or above 60C.Note: the thermometer in the unit did not appear to be functioning properly. Ensure a functioning thermometer is present in the unit to assist with temperature monitoring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel present in the dispenser at the hand sink in the deli area.Paper towel was replaced during inspection.Ensure there is always paper towel present in the dispenser. Replace empty rolls immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal on one of the milk display cooler doors was in disrepair and a significant gap was observed.Repair or replace the seal so it tightly seals.Cooler temperature was satisfactory.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Shelves in display/public access milk cooler was observed to have a buildup of food debris and requires cleaning.Ensure shelving is maintained in clean and sanitary condition.2. A buildup of dry food product debris was observed beneath a shelf in the back storage area near the butcher area.Ensure hard to reach areas such as under shelves are cleaned regularly and maintained in clean and sanitary condition.

Nearby inspected facilities

Own this business? Add a badge to your website