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Eddie's Mart - Food Store

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

Official record from Alberta →

Inspection summary

Eddie's Mart - Food Store has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on February 5, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 9 times across 6 separate inspections, most recently on December 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on February 5, 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?

  • 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 5 times across 5 separate inspections, most recently on December 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on December 12, 2023. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. 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.

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