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JAWS Cafeteria

8702 91 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

JAWS Cafeteria has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on September 14, 2026, recorded 3 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 5 separate inspections, most recently on November 12, 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 4 times across 4 separate inspections, most recently on November 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 14, 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 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 4 times across 4 separate inspections, most recently on May 13, 2026. For example: Do food handlers ensure that food is protected from contamination (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 3 separate inspections, most recently on April 3, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 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 for review.Documentation related to pest monitoring and control activities must be maintained on site and made available upon request to demonstrate that an effective pest management program is in place.Ensure all pest control service reports, monitoring logs, and related documentation are retained on site and readily accessible for review during inspections.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was observed stored directly in the ingredient container with the handle in contact with the food product. The scoop was repositioned during the inspection. Ensure scoops are stored with the handle extending out of the food product or in a clean, protected location to prevent contamination of ingredients.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust accumulation was observed on surfaces surrounding the walk-in freezer. Ensure all floors, walls, equipment exteriors, and surrounding areas are maintained in a clean condition and included in the routine cleaning schedule. Remove the accumulated dust and maintain the area free of debris to prevent further buildup.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar was on the floor in dry storage.A box of onions was on the floor in the walk in cooler.Ensure all food products are stored at least 6 inches off the ground.Items were moved off the floor during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Red probe thermometer has a max/min holding button but it is not functional.A thermometer capable of measuring the plate level temperature of the dishwasher is required. Thermometer must be max/min holding and waterproof.Obtain a thermometer that meets these requirements.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Saber Vert accelerated hydrogen peroxide (AHP) disinfectant in a spray bottle measured 0 ppm AHP.Disinfectant was discarded during inspection.Ensure AHP is at sufficient concentration as per manufacturer's instructions.Note: AHP is not an approved food safe sanitizer. It may be used on food contact surfaces only if the surface is rinsed with potable water after sanitizing.It is strongly recommended that an approved food safe sanitizer is used (100-200 ppm chlorine or 200 ppm quats).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Red probe thermometer would not turn on during inspection.Ensure the thermometer is functional.Batteries may require replacement.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher had a sign "broken do not use" on it.It was reported that a part has been ordered.When left on the machine overheats. The thermostat for the dishwasher may be malfunctioning.Repair the dishwasher.Until the dishwasher is fixed, follow manual dishwashing procedures: Wash, rinse, sanitize.For the sanitizing step dishes must be submerged in sanitizer (100 ppm chlorine or 200 ppm quat) for at least 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was quaternary ammonium (quat) sanitizer available. Quat test strips were not available.Obtain quat test strips capable of measuring 200-400 ppm.AHP test strips expired October 31, 2025.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared or dispensed, and at least daily prior to use if solution is used over multiple days.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum temperature of 66C at the plate level after 8 runs.Neither the wash gauge did not appear to be working and stayed at 120F. Dishwasher indicates wash temperature must be at least 150F.Temperature for the dishwasher has not been consistently recorded.Dishwasher temperature must reach 71C at the plate level. Record the temperature each day the dishwasher is in use.Until the dishwasher is capable of reaching 71C at the plate level, dishes must be manually sanitized. Hydrogen peroxide based sanitizer is in use which is not food safe. Dishes must be placed in sanitizer solution for 2 minutes, rinsed with potable water, and allowed to air dry.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pure maple syrup specifying "refrigerate after opening" was found open at room temperature.Ensure label directions for food storage are followed.Maple syrup was placed in the cooler during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum temperature of 68C at the plate level after 10+ runs.Neither the wash nor rinse gauge appeared to be working properly as they barely moved.Temperature for the dishwasher has not been consistently recorded.Dishwasher temperature must reach 71C at the plate level. Record the temperature each day the dishwasher is in use.Until the dishwasher is capable of reaching 71C at the plate level, dishes must be manually sanitized. Hydrogen peroxide based sanitizer is in use which is not food safe. Dishes must be placed in sanitizer solution for 2 minutes, rinsed with potable water, and allowed to air dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was visible dust and food debris present on surfaces in the kitchen and in the walk in cooler, likely from non-use during the summer months.Clean and sanitize surfaces in the kitchen and walk in cooler prior to beginning food handling activities.
  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink near the dish pit was not functioning at the time of inspection.Repair or replace the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was visible dust and food debris present on surfaces in the kitchen and in the walk in cooler, likely from non-use during the summer months.Clean and sanitize surfaces in the kitchen and walk in cooler prior to beginning food handling activities.
  10. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum temperature of 69.2C at the plate level. A temperature of at least 71C at the plate level is required for effective sanitation.Note: the gauge was reading 85C and may not be functioning properly.Ensure the dishwasher is capable of reaching a temperature of at least 71C at the plate level.A max/min holding, waterproof thermometer was not available. Ensure a max/min holding waterproof thermometer that can be run through the dishwasher is available to monitor plate level temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink near the dish pit was not functioning at the time of inspection.Repair or replace the handwashing sink.
  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in a spray bottle measured ~25 ppm.Bleach was added to measure 200 ppm during inspection.Note: do not use the Bleach Spray Foam chemical on food contact surfaces as this is not food grade.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Leftover food items (eg macaroni salad) were found in the walk in cooler with no date.Label all leftover prepared food items with the date they were prepared.Leftovers kept in the cooler should be discarded 72 hours after preparation. Leftovers that are frozen may be stored for longer periods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal thermometer in the walk in cooler was not functioning. It is likely the battery is dead.Ensure a functional internal thermometer is present inside the walk in cooler.There is a thermometer present on the outside of the cooler but this is not sufficient.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a washroom that opens directly into the kitchen.Ensure that during food preparation or handling activities that the washroom door is kept closed.A self closing mechanism is recommended.

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