Skip to content
Loading map…

Eastside Eatery

3 - 4013 53 Avenue Lacombe AB T4L 2J6 · Food - General

Official record from Alberta →

Inspection summary

Eastside Eatery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on October 7, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 October 7, 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 once on December 8, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A clean-in-place bucket was available in the front food handling area. The chlorine concentration initially measured below 25 ppm. The operator remade the solution, which then measured 200 ppm, within the stated effective range of 1–200 ppm. Used cleaning cloths were stored in the sanitizer when not in use.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food contact surface sanitizer initially had a bleach and soap solution concentration. Staff complied to make a new bleach and water solution with concentration of 100 ppm.- Please ensure to prepare a solution using only bleach and water, as the bleach concentration decreases and reacts with other chemicals such as soap. If soap is needed (eg. removal of grease) for cleaning, always follow up with sanitization using a bleach and water solution at 100 ppm concentration only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked meat was observed left on a table for approx. 30 mins and was measured at 22 degrees C. Staff complied to place the food back in a cold holding unit to maintain at below 4 degrees C. All other temperature holding units were measured satisfactory. Cold holding unit maintain at below 4 C. Freezer at below minus 18 C. hot holding unit at above 60 C.

Nearby inspected facilities

Own this business? Add a badge to your website