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Community Learning Kitchen/Stone Soup Centre

101 - 10140 102 Street Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Community Learning Kitchen/Stone Soup Centre has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on June 12, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on June 12, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 2 times across 2 separate inspections, most recently on June 12, 2026. 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 April 5, 2024. 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 once on June 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on June 12, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two cans of cornstarch were found to be dented and had cornstarch residue on the exterior, indicating possible damage or contamination. Additionally, one can was observed without a label, making it impossible to identify its contents, and several other labeled cans were also dented. The operator voluntarily removed all affected cans from use at the time of inspection. Ensure all food items are in good condition, free from contamination, and properly labeled at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A disinfecting bleach bucket was found to have 0 ppm sanitizer concentration at the time of inspection. The operator immediately discarded the solution and prepared a new bleach solution. Ensure sanitizer concentrations are routinely monitored and maintained at appropriate levels to allow for effective disinfection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water at the handwashing sink was not operational at the time of inspection, as the faucet was stuck. When this was brought to the operator’s attention, the issue was corrected on site. Ensure all handwashing sinks are maintained in proper working order, with both hot and cold running water available at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Bread was observed to be packaged and stored inside a garbage bag. The operator indicated that this is the manner in which the product is delivered. Ensure all food items are stored and transported in food-grade, sanitary packaging to prevent contamination.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution in a spray bottle was observed to have too much bleach ppm for cleaning surfaces. Ensure that the chemical concentration is tested and the concentration is appropriate for the intended use. The operator remade the bleach solution and tested the solution for 100 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dog food was observed to be stored in a food bin without a label. Ensure that the dog food bin is labelled to prevent serving to human clients.
  3. Demand Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Enfamil infant formula was found with an expiration date of September 1, 2024.Baby formula cannot be distributed for human use past its expiration date.Baby formula was removed from the shelf to be sent for consumption by animals.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Yogurt in the fridge had best before dates ranging from Sept 16 - Nov 6.Items with best before dates may be consumed after the date listed. It is recommended to check with the manufacturer to confirm how long past the best before date the food item is safe to consume.Unless otherwise advised by the manufacturer, it is recommended that cultured dairy products not be served for human consumption more than 1-2 weeks past the best before date.Two individual sized yogurt containers had opened lids. Yogurt with the best before date of Sept 16 was removed.Yogurt with open lids were also removed.
  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers did not have an internal thermometer present.Ensure all coolers have an internal thermometer present to monitor temperature.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers did not have an internal thermometer present.Ensure all coolers have an internal thermometer present to monitor temperature.
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