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Canalta Lac La Biche - Food

9905 83 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Canalta Lac La Biche - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 1, 2024. The most recent inspection, on September 11, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on October 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on September 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on March 1, 2024. 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 4 times across 3 separate inspections, most recently on October 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 1, 2024. 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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing cloth bucket solution was observed to be brown and visibly soiled at the time of inspection. Sanitizer solutions must be maintained in a clean condition and changed as needed to ensure they remain effective. Staff advised that the discoloration was due to cleaning a spilled coffee beverage. Staff was instructed to prepare a fresh sanitizing solution, and the bucket was emptied and refilled during the inspection. Ensure sanitizing solutions are monitored and changed as often as necessary to maintain their effectiveness and cleanliness.
  2. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Not observed during inspection, inspection done outside breakfast hours: Cleaning cloths were observed placed around the kitchen, including one outside the kitchen area. Ensure that all wiping cloths are properly stored in a sanitizing solution between uses or removed and stored appropriately for laundering when not in use, to prevent contamination.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The dishwasher was out of order at the time of inspection, and a three-compartment sink method was being used. However, dishes were not being properly sanitized, as they were left in water without the use of an approved sanitizer. Staff were unaware of how to properly use the sanitizer; this was demonstrated during the inspection to ensure understanding for future use. Additionally, a handwashing sink was being used as the third compartment, which is only acceptable provided it is not required for handwashing during dishwashing operations. Ensure proper wash–rinse–sanitize procedures are consistently followed and staff are adequately trained in sanitizing practices.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cleaning cloths were observed placed around the kitchen, including one outside the kitchen area. Ensure that all wiping cloths are properly stored in a sanitizing solution between uses or removed and stored appropriately for laundering when not in use, to prevent contamination.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of grated cheese, salsa, green onion, and berries were not covered.Ensure food items are able to be covered while out on display to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Grated cheese out for breakfast service was not on ice.Ensure all high risk food items are maintained at or below 4C, or above 60C.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk near the coffee station measured 17C.Milk was discarded during inspection.Ensure milk is maintained at 4C or less, or discarded after 2 hours.Berries near the waffle iron measured 19C and were not on ice.Berries were placed on ice during inspection.Ensure berries are kept on ice to maintain temperature at 4C or less, or discarded after 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired Dec 1, 2024.Obtain current test strips.Ensure test strips are used every day to verify dishwasher chlorine concentration.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Berries near the waffle iron measured 14C. Salsa on ice measured 12C. Ice was present on only one side of the holding dish.Ice will need to be present surrounding the container to maintain temperature.It is recommended to use either a smaller inside dish, or a larger outside dish to allow for ice to surround the food item.Metal bowls to hold the food item are recommended.
  9. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were no tongs available for bread service.Ensure there are tongs available for bread service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cream for coffee in a thermos like container measured 16C during inspection. Only a small amount of cream was present.Ensure container is capable of maintaining milk at 4C or less. If maintained above 4C, milk must be discarded after 2 hours and time must be tracked.2. Berries near the waffle iron measured 18C. The ice in the container was melted.Replenish the ice as needed to maintain the berries at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not present in the dispenser.Facility ran out of the paper towel for the dispenser. A loose roll of paper towel was present nearby.Ensure there is paper towel available in a dispenser at all times. It is recommended to keep extra stock of paper towel.
    • 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?
      • Pest control self checklists were printed but not completed.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for 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. Seams in the countertop are pulling apart and there is a chip where a piece of countertop is missing.Ensure the countertop is maintained in good repair and so it is smooth, impervious to moisture and easy to clean.2. The countertop material near the coffee pot in the kitchen area is lifting.Ensure the countertop material is glued down and sealed to prevent moisture infiltration.3. The countertop near the sink is lifting and is damaged.Ensure the counter is maintained and sealed so it is smooth, impervious to moisture, and easy to clean.Note: countertop damage is significantly worse than during the last inspection. Provide a plan of action with reasonable timelines to the health inspector by the date indicated.
  10. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were no tongs available for bread service.Ensure there are tongs available for bread service.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cream for coffee in a thermos like container measured 16C during inspection. Only a small amount of cream was present.Ensure container is capable of maintaining milk at 4C or less. If maintained above 4C, milk must be discarded after 2 hours and time must be tracked.2. Berries near the waffle iron measured 18C. The ice in the container was melted.Replenish the ice as needed to maintain the berries at 4C or less.
    • 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?
      • Pest control self checklists were printed but not completed.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for 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. Seams in the countertop are pulling apart and there is a chip where a piece of countertop is missing.Ensure the countertop is maintained in good repair and so it is smooth, impervious to moisture and easy to clean.2. The countertop material near the coffee pot in the kitchen area is lifting.Ensure the countertop material is glued down and sealed to prevent moisture infiltration.3. The countertop near the sink is lifting and is damaged.Ensure the counter is maintained and sealed so it is smooth, impervious to moisture, and easy to clean.Note: countertop damage is significantly worse than during the last inspection. Provide a plan of action with reasonable timelines to the health inspector by the date indicated.
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