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Costa Cafe Seafood & Steakhouse

10120 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Costa Cafe Seafood & Steakhouse has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on August 25, 2026, recorded 5 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 7 times across 5 separate inspections, most recently on January 14, 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 6 times across 5 separate inspections, most recently on August 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 3, 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 August 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 3 separate inspections, most recently on August 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An onion was observed stored directly on top of raw meat in the stand-up cooler at the time of inspection. Storing ready-to-eat foods above or in contact with raw animal products may result in cross-contamination and increase the risk of foodborne illness.Staff was asked and discarded the onion during the inspection. Ensure raw meat is stored below and separate from ready-to-eat foods at all times to prevent cross-contamination. Foods that may have been contaminated by raw meat must be discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1- Six pieces of steak were observed stored on a shelf beneath a table beside the oven at the time of inspection. The temperature of the steak was measured at 25°C. Staff indicated the product had been stored at room temperature for more than two hours. The steak was voluntarily discarded during the inspection. Ensure all potentially hazardous foods are maintained at 4°C or below, or 60°C or above, unless otherwise permitted under an approved procedure. Foods subjected to time-temperature abuse must be discarded.2- A refrigerator was measured at 8°C at the time of inspection. Milk requiring refrigeration was observed stored within the unit. Refrigeration equipment must be capable of maintaining potentially hazardous foods at 4°C or below to prevent the growth of harmful microorganisms.The milk was relocated to another functioning refrigerator during the inspection. Ensure refrigeration units are maintained in good working order and are capable of consistently maintaining foods at 4°C or below. Monitor refrigerator temperatures regularly and take corrective action when temperatures exceed safe limits.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1- A sink located in the bar area was observed with a bucket stored inside the basin and was not supplied with soap or paper towels. Staff indicated that the sink was not being used for handwashing; however, the sink must be designated as a handwashing station and must remain accessible and properly supplied at all times.Ensure all designated handwashing sinks remain unobstructed, are used only for handwashing, and are continuously supplied with liquid soap and single-use paper towels to facilitate proper hand hygiene.2- A plastic zip-top bag was observed stored on the faucet of a handwashing sink in the kitchen. When questioned, staff were unable to explain why the bag was stored in this location. Items stored on or around handwashing sinks may interfere with the intended use of the sink.The staff member removed the plastic bag during the inspection. Ensure handwashing sinks remain unobstructed and free from the storage of any items. Handwashing stations must be maintained in a sanitary condition and be readily accessible for handwashing at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A leak was observed from the dishwashing sink faucet at the time of inspection. Plumbing fixtures must be maintained in good repair and free from leaks to ensure proper operation and prevent conditions that may contribute to unsanitary conditions or water damage.Staff were able to stop the leak by shutting off the water supply valve beneath the sink; however, this does not constitute a permanent repair. Repair the faucet and restore it to proper working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic disposable containers intended for single use were observed being used as scoops for food products stored in containers. A staff member removed the single-use containers during the inspection. Ensure only durable, food-grade scoops intended for repeated use are utilized for dispensing food products.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several bleach solutions measured <100 ppm.Ensure bleach solutions are maintained at 100-200 ppm.Bleach solutions were remixed to 100-200 ppm during inspection.One spray bottle for bleach was not labeled.Ensure all bottles are labeled to indicate contents.Bottle was labeled during inspection.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths in the front area were stored in a cleaner solution.Used cleaning cloths must be stored in a sanitizer solution (eg 100-200 ppm chlorine).Cleaner solution was discarded and a 100 ppm chlorine solution was prepared for the cleaning cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use condiment cups were found in bulk bins as scoops.Scoops must be durable, cleanable, and have a handle. If stored in food product, handle must not contact food product.Condiment cups were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was dispensing 0 ppm chlorine.The bucket of chlorine was almost empty.Bucket was changed during inspection and dishwasher measured 100 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system was due for servicing in November 2024.Ensure the ventilation system is routinely serviced. Every 6 months is recommended.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw bacon and eggs were at room temperature and measured 25C.Raw sausage measured 15C.Keep high risk food items at 4C or less. If at room temperature, food items must be served within 2 hours and time must be tracked in some way. Any remaining food after 2 hours must be discarded.Items were placed into the cooler during 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?
      • Ventilation system was due for servicing in November 2024.Ensure the ventilation system is routinely serviced.
  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?
      • A recent pest control inspection form was not available. The last form posted was from April 2024. Facility was closed for several months.Complete a pest inspection report. Pest inspections must be completed monthly and results documented.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution of appropriate strength when not in active use.Cloths were placed into a bucket of 200 ppm chlorine sanitizer during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several tubes of ground beef were thawing at room temperature. Staff placed the ground beef into the cooler immediately upon inspector's arrival.Ensure ground beef is thawed in an approved manner:- under cold running water- in the cooler- as part of the cooking process- in the microwave, if the item will be used immediately.
    • 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?
      • A recent pest control inspection form was not available. The last form posted was from April 2024. Facility was closed for several months.Complete a pest inspection report. Pest inspections must be completed monthly and results documented.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food contact surfaces.Used cleaning cloths must be stored in a sanitizer solution when not in active use to help prevent the growth of bacteria.A 200 ppm chlorine bleach solution was prepared during inspection and cloths placed in it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Liver and hamburger patties were observed thawing at room temperature. Both had been recently removed from the freezer.Ensure high risk food items are thawed in an approved manner:- in the fridge- under cold, running water- as part of the cooking process, or- in the microwave, if the food will be used immediately.Liver and hamburger patties were placed in the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers in the kitchen did not have internal thermometers present.Ensure all coolers have internal thermometers present to monitor temperature.
    • 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 are not available. Facility has ordered test strips.Ensure chlorine test strips capable of measuring 100-200 ppm are available at all times.Test strips must be used to monitor dishwasher and surface sanitizer concentrations daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
  8. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was observed on a food contact surface.Cloth was placed into a solution of 100 ppm chlorine during inspection.Ensure used cleaning cloths are stored in a sanitizer solution at all times when not in active use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs and weiners were found stored at room temperature.Ensure high risk food items are maintained at 4C or less.If at room temperature, the time must be marked; after 2 hours any remaining product must be discarded.Do not store large quantities of food items at room temperature.Food items were placed into the cooler during 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 handwashing sink has only a trickle of hot water available.Ensure the hand sink has adequate temperature, pressure and volume to facilitate effective handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwashing sink tap is dripping.Ensure the tap is repaired so it does not drip.

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