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Eddie's Mart - Food Store

10251 101 Avenue Lac La Biche AB T0A 2C2 · Food - General

8 inspections

  1. 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?
      • The last pest control inspection was completed in July 2025.Inspector was informed that they haven't been doing inspections in the winter.Ensure a pest inspection is conducted at least once per month throughout the year and results documented.Records must be available for inspection.
  2. 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?
      • Pest control reports had not been completed since January 2025.Pest control self checklist sent via email.Ensure a pest inspection is conducted at least once per month and results documented.Records must be available for inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A roll of toilet paper was sitting on the counter in the kitchen area. Kitchen was not being used for food preparation at the time of inspection.Do not store items not associated with food preparation in the kitchen area.Toilet paper was removed during inspection.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured 50 ppm.Bleach was added and measured 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The Pepsi cooler measured 5.7C. Milk 2 Go was in the cooler.Do not use the cooler for high risk food until it is capable of maintaining a temperature of 4C or less.2. The Pepsi cooler did not have an internal thermometer present.Ensure all coolers have a functional internal thermometer present to monitor temperatures.
    • 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?
      • Pest control reports were not available.Pest control self checklist sent via email.Ensure a pest inspection is conducted at least once per month and results documented.Records must be available for inspection.
  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured >1000 ppm (bleached out the test strip). Soap was also added to the solution.Do not mix chlorine and soap. Chlorine solutions must be only bleach and water. Chlorine solutions must be maintained at 100-200 ppm to be food safe.Solution with soap was discarded and a 200 ppm chlorine solution prepared during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The Pepsi cooler measured 6.0C. No high risk food products were in the cooler.Do not use the cooler for high risk food until it is capable of maintaining a temperature of 4C or less.2. Neither the Pepsi cooler nor the Grab & Go cooler had internal thermometers present.Ensure all coolers have a functional internal thermometer present to monitor temperatures.
    • 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?
      • Pest control reports were not available.Pest control self checklist sent via email.Ensure a pest inspection is conducted at least once per month and results documented.Records must be available for inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Pepsi cooler had a visible mold like substance growing on the shelves.Thoroughly clean and sanitize the cooler and shelves.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured >1000 ppm (bleached out test strip) and suds indicated the presence of soap.Ensure bleach sanitizer solutions are maintained at 100-200 ppm. Verify solution concentration with a test strip.Do not add soap to bleach solutions as this reduces their effectiveness.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The Pepsi cooler containing milk and eggs measured at 8C.Ensure high risk food items are maintained at 4C or less. Whole shell eggs may be kept at 7C or less.Products were moved to a functioning cooler during inspection.2. Neither the Pepsi cooler nor the Grab & Go cooler had internal thermometers present.Ensure all coolers have a functional internal thermometer present to monitor temperatures.
    • 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?
      • Pest control reports were not available.Pest control self checklist sent via email.Ensure a pest inspection is conducted at least once per month and results documented.Records must be available for inspection.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Ensure chlorine solutions are maintained at 100-200 ppm.Test strips are available to monitor concentration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The tap on the two compartment dishwashing sink is broken.Ensure the tap is repaired so the sink is functional.Note: parts have been ordered.
  7. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no probe thermometer for measuring the hot holding temperature of the soup. All hot foods must be kept at or above 60 degrees Celsius to prevent bacterial activity. Ensure there is a probe thermometer available in the kitchen at all times.Note: soup is currently not being offered for sale.Ensure a probe thermometer is available for monitoring soup temperature prior to offering soup for sale.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The tap on the two compartment dishwashing sink is broken.Ensure the tap is repaired so the sink is functional.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine spray bottle was not labeled.Ensure the chlorine spray bottle is labeled to indicate contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice cream display freezer and one cooler had food debris present.Clean the freezer and cooler.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility did not have a chlorine bleach solution prepared.A new 200 ppm chlorine bleach solution was prepared during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operator removed gloves, placed them on the counter, and was planning to put them back on.Do not re-use gloves. Once removed, gloves must be discarded, hands washed, and new gloves put on.Gloves were discarded during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic forks for customer use were stored with the business ends facing up.Ensure unwrapped utensils are stored so the business end is faced away from handling.The forks were adjusted during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no probe thermometer for measuring the hot holding temperature of the soup. All hot foods must be kept at or above 60 degrees Celsius to prevent bacterial activity. Ensure there is a probe thermometer available in the kitchen at all times.Note: soup is currently not being offered for sale.Ensure a probe thermometer is available for monitoring soup temperature prior to offering soup for sale.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The tap on the two compartment dishwashing sink is broken.Ensure the tap is repaired so the sink is functional.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach is in use as a sanitizer. Test strips were not available.Obtain test strips capable of measuring 100-200 ppm chlorine. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chlorine spray bottle was not labeled.Ensure the chlorine spray bottle is labeled to indicate contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice cream display freezer and one cooler had food debris present.Clean the freezer and cooler.