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Hope Haven Women's Shelter - Kitchen

Undisclosed Location Lac La Biche AB · Food - General

Official record from Alberta →

Inspection summary

Hope Haven Women's Shelter - Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on June 30, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on July 30, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 30, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 30, 2023. 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 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 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • One container of Pediasure Complete was found with an expiry date of April 1, 2025.Do not use expired baby food. Products with an expiry date must be discarded after the date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer (Air X) in a spray bottle measured 0 ppm.A new solution was prepared during inspection and measured 200 ppm.Use a test strip to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, test solution each day prior to use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge labeled "staff fridge" but that was reportedly also used for clients measured 6.6C in the top section and 5C in the bottom section. Temperature log showed the cooler is consistently above 4C.Fridge labeled "client fridge" measured 6.6C in the bottom section. This fridge was recently stocked with leftovers from lunch.Both fridges had the cold setting adjusted during inspection. Ensure fridges are able to consistently maintain a temperature of 4C or less. If fridges cannot maintain a temperature of 4C or less they cannot be used to store high risk food products.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw sausage was on the top shelf in the fridge on a baking tray with a lip. Raw produce was on the shelves below the sausage.Store raw meat on the bottom shelf to help prevent contamination of produce.
    • 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 expired in July 2024.Obtain current test strips.Test strips must be capable of measuring 100-200 ppm.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A coffee can with grease was present in the handwashing sink.Do not use the handwashing sink for any purpose other than handwashing. The sink must be easily accessible for handwashing at all times.The can was moved onto the counter during inspection.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One cooler had an ambient temperature of 7.4C and the other had an ambient temperature of 5.8C. Coolers were on the warmest setting.It was reported that coolers will freeze food if on higher settings.Temperature logs indicated coolers are routinely above 4C.Coolers must be capable of maintaining a temperature of 4C or less. Cooler setting were adjusted during inspection and fell to 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Air X (quat) sanitizer was in use.Test strips were not available.Ensure quat test strips are available and are used to verify sanitizer concentration at least once per day. If solutions are used over multiple days test solution every day it is 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?
      • Pest control records were not available.Pest control self checklist sent via email. Conduct a monthly pest inspection and document results. Reports must be available for inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Several pouches of baby food were past the expiry date.Pouches were discarded during inspection.Routinely go through baby food to ensure it is within its expiry date.
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