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Chateau Lacombe Hotel - Main Kitchen

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

Official record from Alberta →

Inspection summary

Chateau Lacombe Hotel - Main Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on September 2, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 8 times across 4 separate inspections, most recently on March 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 5 separate inspections, most recently on September 2, 2025. 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?

  • 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 7 times across 7 separate inspections, most recently on March 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 6 times across 5 separate inspections, most recently on September 2, 2026. 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 2 times across 2 separate inspections, most recently on July 22, 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.

8 inspections

  1. 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?
      • Renovation required for hallway that leads to the kitchen as water leakage was observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard-to-reach areas within the kitchen.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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