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Fiddler's Food & Gas - Food Store

9031 101 Avenue Lac La Biche AB T0A 2T0 · Food - General

Official record from Alberta →

Inspection summary

Fiddler's Food & Gas - Food Store has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on April 30, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 5 times across 4 separate inspections, most recently on April 30, 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 once on February 3, 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 once on March 20, 2024. 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 2 times across 2 separate inspections, most recently on February 3, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 3, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach in a spray bottle measured >1000 ppm (bleached out the test strip) and was sudsy. Chlorine solution was discarded and a 200 ppm solution prepared during inspection.Ensure chlorine solutions are maintained at 100-200 ppm. Do not add soap or any other substances to the solution.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility had no bleach on site.A food grade sanitizer is required for sanitizing food contact surfaces and for sanitizing dishes (eg coffee pots, slushy machines).Ensure bleach is available onsite at all times.Ensure bleach solutions are maintained at 100-200 ppm. Verify concentration with a test strip.
    • 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 not paper towel in a dispenser for drying hands after handwashing.There was paper towel in the coffee station nearby. It was also stated that sometimes cloths are used to dry hands.Hands must be dried with single use towels. Paper towel must be in a dispenser.Ensure there is paper towel present in a dispenser for drying hands at all times.
    • 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 inspection reports have not been completed since January 2025.Ensure a pest control inspection is conducted at least once per month and results documented.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two bottles were labeled "disinfectant cleaner" and contained vinegar and water.Vinegar is not a disinfectant.Ensure bottles are labeled to indicate specific contents.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer present onsite.Inspector was advised that bleach would be obtained in the afternoon.Ensure a food grade sanitizer is present; for example, regular unscented chlorine bleach.
    • 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 expired.Obtain current test strips.Chlorine test strips must be capable of measuring 100-200 ppm.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A small cooler containing dairy items did not have an internal thermometer present.A thermometer was placed inside the unit and a picture sent to confirm shortly after the inspection.
  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bottled beverages were observed on the floor in the back storage room.Ensure all food items are stored at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had chlorine sanitizer available.Test strips expired in August 2023.Ensure current test strips are available to monitor sanitizer concentration.

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