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Father Lacombe Care Centre - Food

270 Providence Boulevard SE Calgary AB T2X 0V6 · Food - General

Official record from Alberta →

Inspection summary

Father Lacombe Care Centre - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on September 11, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 September 11, 2024. 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 once on September 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on September 11, 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?

  • 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 once on February 9, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

8 inspections

  1. Monitoring Inspection

    2 infractions

    • 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. Main kitchen: One light shield/cover was missing in the dry storage room.-Please install a light shield/cover in the dry storage room.2. West serving kitchen: Paint was chipping off the wall along the countertop.-Please refinish the wall.3. East serving kitchen: Silicone was coming off the counter around the sink.-Please replace silicone.4. East 200 dining room: The tap was corroded and in disrepair on the counter sink.-Please replace the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • East 400 Sunroom kitchenette: There was some debris build up in the cupboards, drawers, on the floor by the stove, and in corners.-Please thoroughly clean the East 400 Sunroom kitchenette.Note: Staff were assigned to clean the kitchenette at the time of inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The refrigerator in the E400 kitchenette had some food debris build up.-Please clean the refrigerator.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of soup in a warmer in west servery measured at between 51-53C. - Temperature was increased immediately to 74C. - Hot food must be kept at 60C or higher.
    • 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?
      • Mouse droppings found in the dry storage and behind the dishwasher. - Clean the droppings and monitor the area for additional droppings. - Clean hard to reach areas more thoroughly. - Pest Control Company on site monthly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface on a ceiling above the dishwasher was peeling. - Repair so it si easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry debris accumulation on an inside handle of a walk-in cooler and on the door. - Clean regularly.Mildew accumulation on the vent in a walk-in cooler. - Clean regularly.
  7. Risk Management Inspection

    1 infraction

    • 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. Main dining room: Some walls were damaged and not easy to clean anymore. - Ensure that walls are easy to clean.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Main kitchen: Clean wiping cloths were stored directly on a shelf under a prep sink without any protection. Mouse drippings found behind. - Clean/disinfect the shelf and laundry the cloths. - Store clean wiping cloths in sanitary manner such as in a container. 2. East North Dining Room: Used wiping cloths were stored directly on a counter. - Store used wiping cloths in sanitizer when not in use.
    • 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?
      • 1. Some mouse droppings were found in a storage room, and under a kitchen prep sink. - Clean the droppings and monitor the area for additional droppings. - Repair weather stripping on exit doors to prevent mouse entry.2. Fruit flies were observed in the dishwashing area. - Clean all the surfaces, floors and ceiling regularly to prevent fruit flies breeding.
    • 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. Main dining room: Some walls were damaged and not easy to clean anymore. - Ensure that walls are easy to clean. 2. Some baseboard tiles in the dishwashing area were detaching and floor/wall were not easy to clean. - Repair the baseboard tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Plastic spoons in a cup on a med cart were stored with their eating part point up, exposed to contamination. - Store utensils with their eating part pointing down to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease/debris accumulation in hard to reach areas and on walls and ceiling in dishwashing area. - Clean regularly.

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