Gift Lake LSBC Lunch Program
Lot 15 Block 6 Plan 900101 Gift Lake AB T0G 1B0 · Food - General
Inspection summary
Gift Lake LSBC Lunch Program has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on February 27, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions.
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 2 times on November 30, 2023. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on November 30, 2023. For example:
Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
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 November 30, 2023. 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.
3 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of the inspection, the available QUAT based sanitizer solution was mixed too strongly. The QUAT solution was mixed approximately 8X's stronger than the manufacturer's instructions directed for food contact surfaces that do not require a rinse step.The Inspector assisted the operator in decreasing the concentration to be between 200-300 ppm at the time of the inspection.Ensure that sanitizer solutions are made before food handling begins and that they are mixed to appropriate concntrations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Suitable sanitizer testing equipment was not present in the kitchen at the time of the inspection. Kitchen operators were unable to test the concentration of mixed sanitizer solutions. Ensure that new test strips are purchased to allow for accurate testing of mixed sanitizers. Test strips must match the chosen sanitizer type (i.e. chlorine, QUAT, Iodine) and must be of the appropriate test ranges for that chemical.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The current food handling permit was not posted at the time of the inspection.Ensure that the permit is posted in a location that is visible to the public.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment must not be covered or stored with trash bags as these bags may contain or leach non-food safe chemicals onto the food contact surfaces.Equipment must be covered with a food safe plastic or must be cleaned prior to use to remove any debris that may have settled while not in use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?