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Esteban's Cafe

10263 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Esteban's Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 4, 2025. The most recent inspection, on August 5, 2026, recorded 5 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 2 separate inspections, most recently on August 5, 2026. 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 2 times across 2 separate inspections, most recently on August 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 2 times across 2 separate inspections, most recently on April 30, 2026. 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 4 times across 3 separate inspections, most recently on August 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on August 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution was tested and found to have a concentration of 0 ppm, indicating that an effective sanitizing solution was not available at the time of inspection. The operator prepared and adjusted the sanitizer solution during the inspection, correcting the issue. Ensure sanitizer solutions are prepared and maintained at the required concentration in accordance with the manufacturer's instructions and regulatory requirements. Verify sanitizer concentrations regularly using appropriate test strips to ensure effective sanitization of food contact surfaces and equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were observed in direct contact with ingredients stored in bulk containers. Staff removed the scoops during the inspection, correcting the issue. Ensure dispensing utensils are stored with handles extending above the food level or in a manner that prevents the handle from contacting the ingredient.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips used to verify chlorine sanitizer concentrations were observed to be expired. The operator ordered new test strips at time of inspection. Ensure sanitizer test strips are maintained within their expiry date and are available on-site for routine monitoring.
    • 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 records had not been completed for the months of June and July at the time of the inspection. Keep all pest control records up to date and readily available for review to demonstrate ongoing monitoring and effective pest management practices.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1- A ventilation vent located on the side of the stove was observed with a significant accumulation of dust and debris. Ensure ventilation systems and surrounding surfaces are cleaned and maintained on a regular basis to prevent the buildup of dust, grease, and other contaminants. 2- The range hood above the cooking equipment was observed to have a significant accumulation of grease, including visible grease buildup and grease droplets on its surfaces. Ensure the range hood and associated ventilation components are cleaned and maintained on a regular basis to prevent the accumulation of grease and debris. Maintain all equipment in a clean and sanitary condition to reduce the risk of contamination and fire hazards.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Maple syrup, jam, chipotle sauce, and Hershey's sauce specifying "refrigerate after opening" were found open at room temperature.Items were either discarded or moved to the cooler.Ensure label directions for food storage are followed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a strainer in the handwashing sink for vermicelli noodles.The handwashing sink can only be used for handwashing.One compartment of the 3 compartment sink can be used for food preparation activities.Strainer was removed during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler in the cooler room has a broken door. The cooler is currently maintaining temperature but the door does not completely seal.Repair or replace the door.Monitor temperature closely to ensure the cooler maintains a temperature of 4C or less.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pre-made, ready to use bleach disinfectant was being used as a sanitizer. The solution measured >>>200 ppm (completely bleached out the test strip).Bleach solutions used for food contact surfaces must be 100-200 ppm. Mix 1/2 tsp of regular, unscented household bleach with 1L of water.Verify concentration with a test strip.The pre-made solution may be used on non food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Beverages were on the floor in the dry storage room.Ensure all food and beverages are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The front display cooler measured 11.6C.High risk items were placed on ice.Ensure the cooler is capable of maintaining a temperature of 4C or less. 2. The front mini cooler measured 6.7C. Temperature control was adjusted and then cooler measured 4C. Continue to monitor.Temperature recording sheet sent via email.
    • 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 were not readily available.Ensure chlorine test strips are readily available at the facility. Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel present in the dispenser at the handwashing sink.Ensure there is always paper towel present in the dispenser at the handwashing sink.Dispenser was refilled during inspection.
    • 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.Ensure a pest control inspection is conducted at least once per month and results documented.Records must be available for inspection.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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