Skip to content
Loading map…

Chateau Lacombe Hotel - Main Kitchen

10111 Bellamy Hill NW Edmonton AB T5J 1N7 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025- The facility manager indicated that all dishware will be washed and sanitized in the high temperature dishwasher in the Alberta Kitchen down the hall.The kitchen dishwasher is not in proper working order. Work is in progress to either have the dishwasher fixed or replaced.
  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 17, 2026----------------------------------------------------------------------------------------The iodine bottle was empty; bar staff were not onsite, no test strips was observed. Ensure the glasswasher has sanitizer to sanitize glassware at 12.5-25ppm iodine and iodine test strips should be obtained. Until then, glassware should be cleaned in the Alberta kitchen dishwasher.SEPT 2, 2025;Facility manager indicated professional maintenance had been completed and test strips, None of these indications could be confirmed during inspection. Ensure evidence of compliance is provided.the The glasswasher at the bar was measured at 0ppm of iodine. Ensure glasswasher is able to dispense 12.5-25ppm of iodine. Glassware should be sanitized in 200ppm of quat using the sink after washing and drying until glass washer is repairedOR glasswares should be cleaned in the kitchen high temeperature dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025- The facility manager indicated that all dishware will be washed and sanitized in the high temperature dishwasher in the Alberta Kitchen down the hall.The kitchen dishwasher is not in proper working order. Work is in progress to either have the dishwasher fixed or replaced.
  3. Risk Management 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)?
      • SEPT 2, 2025;Facility manager indicated professional maintenance had been completed and test strips, None of these indications could be confirmed during inspection. Ensure evidence of compliance is provided.the The glasswasher at the bar was measured at 0ppm of iodine. Ensure glasswasher is able to dispense 12.5-25ppm of iodine. Glassware should be sanitized in 200ppm of quat using the sink after washing and drying until glass washer is repairedOR glasswares should be cleaned in the kitchen high temeperature dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for the food grade sanitizer. Ensure test strips are obtained.
    • 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?
      • Ensure pest control records are provided
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2025- The facility manager indicated that all dishware will be washed and sanitized in the high temperature dishwasher in the Alberta Kitchen down the hall.The kitchen dishwasher is not in proper working order. Work is in progress to either have the dishwasher fixed or replaced.
  4. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher at the bar was measured at 0ppm of iodine. Ensure glasswasher is able to dispense 12.5-25ppm of iodine. Glassware should be sanitized in 200ppm of quat using the sink after washing and drying until glass washer is repairedOR glasswares should be cleaned in the kitchen hogh temeperature dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for the food grade sanitizer. Ensure test strips are obtained.
    • 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 by the prep table/cook line had no paper towel. The hand sink opposite the walk-in coolers had no soap.Ensure hand sinks are fully equipped at all times.
    • 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?
      • July 23rd- Dead flies were observed on the window in the kitchen, Ensure the windowsill is cleaned and sanitized. The facility manager indicated a pest control company has been contacted for control measures.July 15, 2025: Ongoing violation- Dead flies/bug were observed in the flour bulk bin. Ensure lid is removed and through washed and sanitized, check the flour for flies and bugs, discard if present.- Flies were observed in the fruit cooler and by the sanitizer sink.Sept 16, 2024:Fruit flies were observed in the dishwashing area- Request pest control to set out fly glue boards/traps at the bar.- Regular cleaning is required on the walls and floor beneath sinks and equipment.- Dishwashing sinks should be clean regularly. Do not leave grey water inside sinks overnight.- Remove garbage including empty bottles from the facility daily. The inside of the garbage bins including the outer surface and lids should be clean daily.- Clean and sanitize environmental surfaces frequently during operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher is not in proper working order.Work is in progress to either have the dishwasher fixed or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Spills were observed in the juice cooler - The floor under the sanitizer dispensing sink needs to be cleaned.- The fan of the walk in cooler needs to be cleaned. Ensure the indicated areas and the facility is maintained in a sanitary manner at all times.
  5. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher at the bar was measured at 0ppm of iodine. Ensure glasswasher is able to dispense 12.5-25ppm of iodine. Glassware should be sanitized in 200ppm of quat using the sink after washing and drying until glass washer is repaired.
    • 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 by the banquet hall was measured at 63C internally after several cycles. Manager indicated that the kitchen is not open until the next day, and the technician will be contacted ASAP. Ensure high temperature dishwasher can maintain at least 71C internally at the rinse cycle. Until then, washed and rinsed dishes should be sanitized in 200ppm quat solution using the sink OR serve with single use dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no test strip for the food grade sanitizer. Ensure test strips are obtained.
    • 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 by the prep table/cook line had no paper towel. The hand sink opposite the walk-in coolers had no soap.Ensure hand sinks are fully equipped at all times.
    • 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?
      • July 15, 2025: Ongoing violation- Dead flies/bug were observed in the flour bulk bin. Ensure lid is removed and through washed and sanitized, check the flour for flies and bugs, discard if present.- Flies were observed in the fruit cooler and by the sanitizer sink.Sept 16, 2024:Fruit flies were observed in the dishwashing area- Request pest control to set out fly glue boards/traps at the bar.- Regular cleaning is required on the walls and floor beneath sinks and equipment.- Dishwashing sinks should be clean regularly. Do not leave grey water inside sinks overnight.- Remove garbage including empty bottles from the facility daily. The inside of the garbage bins including the outer surface and lids should be clean daily.- Clean and sanitize environmental surfaces frequently during operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher is not in proper working order.Work is in progress to either have the dishwasher fixed or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Spills were observed in the juice cooler and the in walk in cooler by the end of the kitchen.- The floor under the sanitizer dispensing sink needs to be cleaned.- The fan of the walk in cooler needs to be cleaned. Ensure the indicated areas and the facility is maintained in a sanitary manner at all times.
  6. Risk Management Inspection

    3 infractions

    • 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?
      • Fruit flies were observed in the dishwashing area- Request pest control to set out fly glue boards/traps at the bar.- Regular cleaning is required on the walls and floor beneath sinks and equipment.- Dishwashing sinks should be clean regularly. Do not leave grey water inside sinks overnight.- Remove garbage including empty bottles from the facility daily. The inside of the garbage bins including the outer surface and lids should be clean daily.- Clean and sanitize environmental surfaces frequently during operation.
    • 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 plumbing leak was noted beneath the dishwashing sink.Fix the plumbing leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher is not in proper working order.Work is in progress to either have the dishwasher fixed or replaced.
  7. Monitoring Inspection

    3 infractions

    • 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?
      • Fruit flies were observed in the dishwashing area- Request pest control to set out fly glue boards/traps at the bar.- Regular cleaning is required on the walls and floor beneath sinks and equipment.- Dishwashing sinks should be clean regularly. Do not leave grey water inside sinks overnight.- Remove garbage including empty bottles from the facility daily. The inside of the garbage bins including the outer surface and lids should be clean daily.- Clean and sanitize environmental surfaces frequently during operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher is not in proper working order.Work is in progress to either have the dishwasher fixed or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, food particles and debris accumulation were noted on the floor underneath the dishwashing sinks. Dirty/grey stagnant water was noted inside a compartment sink in the dishwashing area.Calean the floor, wall, and plumbing beneath the dishwashing sink. Clean up the stagnant water inside the compartment sink and assess the drain to ensure it's not blocked.
  8. Monitoring 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?
      • Water leak from a plumbing fixture connected to the cooler condenser unit was noted inside the produce walk-in cooler.Repair the plumbing leak inside the produce walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen dishwasher is not in proper working order.Work is in progress to either have the dishwasher fixed or replaced.