Heart Lake Truck Stop - Food
Site 662 Comp 38 Range Road 1 Lac La Biche AB T0A 2C1 · Food - General
Inspection summary
Heart Lake Truck Stop - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on July 10, 2025, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 across 2 separate inspections, most recently on July 10, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 3 times across 2 separate inspections, most recently on November 27, 2024. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 February 1, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 July 10, 2025. 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?
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
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is using bleach as a sanitizer.Test strips are not available.Ensure chlorine test strips capable of measuring 100-200 ppm are available.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test the solution each day prior to use.
- 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?
- Food handling permit was not posted.Ensure the food handling permit is posted where customers may see it.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is using bleach as a sanitizer.Test strips are not available.Ensure chlorine test strips capable of measuring 100-200 ppm are available.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test the solution each day prior to use.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Facility has a cistern for water supply.The last water sample was submitted in April 2023.Submit a bacteriological water sample at least once per quarter (4x/year).This is a requirement to maintain the food handling permit.Information on water sampling provided 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)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Beverages in the back storage room and in the front area were observed on the floor.Ensure all food and beverages are stored at least 6 inches off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sink did not have soap available for handwashing.Liquid soap was placed near the sink during inspection.Ensure the sink is stocked with soap and paper towel in dispensers for handwashing purposes at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Facility has a cistern for water supply.The last water sample was submitted in April 2023.Submit a bacteriological water sample at least once per quarter (4x/year).Information on water sampling provided via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The floor is damaged in several sections.Ensure the floor is maintained so it is smooth, impervious to moisture and easy to clean.Note: some areas were repaired.Corrections made:The wooden cabinet beside the dishwashing sink has been elevated off the ground.The switches near the coffee station have a cover.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?