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Cilantro & Chive

5021 50 Street Lacombe AB T4L 1X9 · Food - General

Official record from Alberta →

Inspection summary

Cilantro & Chive has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on September 29, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 7 times across 7 separate inspections, most recently on September 29, 2026. 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?

  • 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 November 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 29, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 October 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One container of gravy held in hot holding measured approximately 50°C after stirring. The lid did not sit flush with the container and may have contributed to the temperature falling below 60°C. The operator promptly reheated the gravy to above 74°C.Please ensure lids are properly secured on all hot-holding containers to help maintain food temperatures above 60°C and prevent bacterial growth.---After the correction, all temperature-control equipment was operating effectively and food was adequately temperature controlled.- Refrigerators were maintained below 4°C.- The freezer was maintained below −18°C.- Hot-held foods were maintained above 60°C.- Food was thawed according to the planned schedule in the refrigerator at 4°C or below.- Probe thermometers were available and regularly used to confirm that high-risk foods are cooked to at least 74°C.
    • 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?
      • 1) A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Please ensure that the indicated gap is sealed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food handler certificate records were available during the inspection. The operator stated that the records would be provided.Please ensure that the operator in care and control has a valid food safety certificate. If six or more staff are working on site, ensure that at least one operator with a valid food safety certificate is present.
  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)?
      • Dishwasher was not dispensing adequate chlorine.Dishwasher was serviced by the operator during the inspection.Chlorine concentration was measured and verified at 100ppm.
    • 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?
      • 1) A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.2) Closely monitor for the pest in the facility, as food spillage and debris can attract pest. Make sure that up-to-date pest control records are available for review. YES IN COMPLIANCE.Nov 20th, 2025: Pest control records were available. Gap in the exit door is still pending.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on the counters after use. Make sure to store the used cleaning cloths in sanitizer solution after each use.**Make sure that each workstation has the prepared sanitizing solution during the active food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Following observations were made regarding the storage of food items-Inside the storage containers, it was observed that the scoop handles were touching the stored food.-Trays of cut fries were stacked on one another without any lids or partition.-Some food items were observed to be stored uncovered in walk-in cooler.-Food items were observed to be stored with non-food items in the storage shelves.-Appropriate scoop storage method was discussed with the staff, (the handle should face upward and not touching the food items to avoid cross-contamination).-Food items should be stored appropriately, away from non-food items. Best practice is to designate shelving units for food and non-food items.-All the food items should be protected from contamination during the storage.**Shelving should be at least 5 cm (2 in.) from the walls to allow for access,and permit easier visual inspection**
    • 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 washing sink in the dishwashing area had no paper towel.Make sure to stock the handwashing supplies near handwashing area.
    • 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?
      • 1) A small gap was observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.2) Closely monitor for the pest in the facility, as food spillage and debris can attract pest. Make sure that up-to-date pest control records are available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, the facility required cleaning and organization. Food and oil spillage, debris, dust and food crumbs were observed on the facility floor and counter space in cooking area, storage area and dishwashing area.Make sure to:-Clean the floor, -behind and in-between the preparation area, cooking lines, dishwashing area, inside of the walk-in coolers, display coolers.-Make sure that hard to reach areas such as behind the shelves and under the equipment are cleaned on regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 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?
      • Back door was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry. Observed again: March 26, 2025. Please address seal at back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please ensure that the cutting boards are either deep-cleaned or replaned, as deep grooves have been observed. These grooves can harbor bacteria, potentially compromising food safety. Replaning the boards will smooth out the surface, preventing the buildup of harmful microorganisms.
  6. Monitoring 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)?
      • Glass wash observed dispensing 0 ppm. Manager had all glassware moved to main dishwasher. Please ensure sanitizers are checked at least once daily.
    • 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?
      • Back door was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry. Observed again: March 26, 2025. Please address seal at back door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Please ensure that the cutting boards are either deep-cleaned or replaned, as deep grooves have been observed. These grooves can harbor bacteria, potentially compromising food safety. Replaning the boards will smooth out the surface, preventing the buildup of harmful microorganisms.2) Please ensure ice scoops are stored on sanitized surface.
  7. Risk Management Inspection

    1 infraction

    • 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?
      • Back door was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry.
  8. Monitoring Inspection

    2 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?
      • Back door was not sealed properly at the time of the inspection. Please ensure to weatherstrip/seal the door to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed dust build up on the ceilings throughout the kitchen. Please also ensure to clean the implicated area to prevent further accumulation.

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