Brunch Glory
4816 Highway 2A Lacombe AB T4L 1N3 · Food - General
Inspection summary
Brunch Glory has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on May 23, 2025, recorded 6 infractions.
2 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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 4 times across 4 separate inspections, most recently on May 23, 2025. 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 2 times across 2 separate inspections, most recently on May 23, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on November 6, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 14 times across 8 separate inspections, most recently on May 23, 2025. 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?
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 8 times across 5 separate inspections, most recently on May 23, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
10 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Quats sanitizer solution observed available. Solution measured 200 ppm.2) Cloths observed stored on the counters and not in sanitizer solution or else clean and dry.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw, shelled eggs, hashbrowns and sausage observed at room temperature, while the restaurant was not in a rush period. Food items were placed in the fridge to cool down rapidly to the correct storage temperature of 4C and below.Please ensure potentially hazardous foods are kept at 4C and below ot 60C and above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not available at the designated handwashing sink in the food prep area and in staff washroom. Paper towel replaced during the inspection. Please ensure paper towel is always availabe at hand washing sink to reduce the risk of inadequate hand drying and potential cross-contamination.
- 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 wall behind the prep cooler on the cook line was found to have an unfinished surface and a hole, creating a surface that is not easily cleanable and may harbor dirt or pests.Please repair to make surfaces smooth, non-porous, and easily cleanable to maintain sanitary conditions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- REPEAT VIOLATION: Light in walk in freezer is not functional. please ensure sufficient light source is working in Walk in freezer, to ensure proper cleaning procedures, can be completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION: The area underneath the furthest-right cooking station had accumulated a significant amount of dirt and debris. The operator was instructed to sweep under all appliances and regularly check these areas to prevent buildup. Please ensure all the floors are smooth and non-absorbent to prevent water pooling from occurring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- REPEAT VIOLATION: Light in walk in freezer is not functional. please ensure sufficient light source is working in Walk in freezer, to ensure proper cleaning procedures, can be completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- REPEAT VIOLATION: The area underneath the furthest-right cooking station had accumulated a significant amount of dirt and debris. The operator was instructed to sweep under all appliances and regularly check these areas to prevent buildup. Please ensure all the floors are smooth and non-absorbent to prevent water pooling from occurring.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- REPEAT VIOLATION: Light in walk in freezer is not functional. please ensure sufficient light source is working in Walk in freezer, to ensure proper cleaning procedures, can be completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area underneath the furthest-right cooking station had accumulated a significant amount of dirt and debris. The operator was instructed to sweep under all appliances and regularly check these areas to prevent buildup.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- REPEAT VIOLATION: There are mechanical issues with the walk-in freezer condenser, causing it to drip, leading to significant ice buildup on the floor. The operator was instructed to move all boxes of food products away from the area with ice accumulation. Once clean, please ensure no food products are stored near the area of the ice buildup area until Freezer condenser is fully fixed, and that any ice is removed promptly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- CORRECTED: Ventilation filters have accumulated grease and require cleaning. Please ensure all vent filter panels are removed and cleaned regularly to maintain a clean and sanitary condition, minimizing the potential for contamination.REPEAT VIOLATION: Light in walk in freezer is not functional. please ensure sufficient light source is working in Walk in freezer, to ensure proper cleaning procedures, can be completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area underneath the furthest-right cooking station had accumulated a significant amount of dirt and debris. The operator was instructed to sweep under all appliances and regularly check these areas to prevent buildup.
- 24. Is solid and liquid waste being managed in a suitable manner?
- REPEAT VIOLATION: A significant amount of recycling bottles were stored in the Employee washroom and back storage room. Please ensure recycling is done more frequently to reduce clutter, and avoid storing recycling materials in the washroom.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Clean in place clothes were not stored in sanitizer solution. Operator made sanitizer solution of quats at 200 ppm, confirmed with test strips, during inspection.Please ensure all cleaning clothes are stored in sanitizer solutions when not in use.Either 100ppm Chlorine, or 200ppm Quats, confirming concentration with strips.Facility has testing strips for chlorine, but not quats. please ensure you resupply your quats strips, if you use quats as sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There are mechanical issues with the walk-in freezer condenser, causing it to drip, leading to significant ice buildup on the floor. The operator was instructed to move all boxes of food products away from the area with ice accumulation. Once clean, please ensure no food products are stored near the area of the ice buildup area until Freezer condenser is fully fixed, and that any ice is removed promptly.Insect Light Trap was found and operating in food storage area. Operator removed from area, indicating the light was broken. Please ensure all fly controls used are not near any food prep or food storage areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Margerine bucket was stored in broken fridge, without a lid, for more than 2 hours.Operator was instructed to cover and move margarine to the cooler to maintain proper storage temperature. Please ensure all temperature-controlled foods are not left outside refrigeration (below 4°C) for longer than 2 hours, and that all food products are properly covered and protected when not in use.A 50 lb onion bag was observed on the floor in storage, and multiple buckets of food products, including gravy, were stored directly on the cooler floor. The operator relocated these items to appropriate storage areas more than 6 inches off the floor.Please ensure all food products are consistently stored at least 6 inches above the floor
- 09. Are chemicals stored and handled in a safe manner?
- The operator was using bug spray on the food processing floor for pest control. This has been removed from the facility.Please do not use chemical bug sprays for pest control. Only use approved pest control methods, such as bug zappers or sticky traps, and ensure they are placed away from food storage and food preparation areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were observed in the food prep area for over 3 hours. The operator was instructed to store eggs in the refrigerator and only bring out an amount that can be used within 2 hours if they are to remain on the prep floor.All coolers were below 4C, all freezers were below -10C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Employee washroom was observed to be missing soap and paper towels, which the operator promptly resupplied.The handwashing sink in the back prep room has a faucet that is loosely held in place with straps. Please fully repair or stabilize the faucet to ensure proper functionality
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation filters have accumulated grease and require cleaning. Please ensure all vent filter panels are removed and cleaned regularly to maintain a clean and sanitary condition, minimizing the potential for contamination.Light in walk in freezer is not functional. please ensure sufficient light source is working in Walk in freezer, to ensure proper cleaning procedures, can be completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The microwave has significant buildup of dirt, grease, and food residue. Operator was instructed to clean the microwave.Please ensure all cooking appliances and utensils are cleaned regularly to prevent buildup, minimizing the potential for cross contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area underneath the furthest-right cooking station had accumulated a significant amount of dirt and debris. The operator was instructed to sweep under all appliances and regularly check these areas to prevent buildup.
- 24. Is solid and liquid waste being managed in a suitable manner?
- A significant amount of recycling bottles were stored in the Employee washroom and back storage room. Please ensure recycling is done more frequently to reduce clutter, and avoid storing recycling materials in the washroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was measured at 64.2°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff is not certified in food safety. Please ensure at-least one staff member needs to be certified in order to perform safe food handling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure to fix the ceiling leakage at the back of the house.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher was measured at 64.2°C and was unable to reach the required 71°C for effective sanitization. Please ensure dishes are sanitized with bleach or quats in the two-compartment sink to prevent the growth of unwanted pathogens.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was not equipped with liquid soap at the time of the inspection and was blocked by a mop. Please ensure hand washing stations are fully equipped with hot/cold running water, liquid soap, and single use paper towel and should always be accessible for hand hygiene.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff is not certified in food safety. Please ensure at-least one staff member needs to be certified in order to perform safe food handling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Please ensure to fix the ceiling leakage at the back of the house.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- - Lighting levels in the storage area are not adequate in order to monitor pest and sanitary conditions.- Missing light shields right above the food prep area. Please ensure lights are covered to prevent any potential contamination in an event of breakage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?