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La Table

170 - 26 Market Boulevard Airdrie AB T4A 0V4 · Food - General

Official record from Alberta →

Inspection summary

La Table has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on October 8, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 8, 2026. 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 October 8, 2026. 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 4 times across 4 separate inspections, most recently on April 14, 2025. 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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 April 25, 2024. 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer in the bottle was 0ppm. This was corrected during the inspection.DO THE FOLLOWING:1. Ensure that sanitizers are tested frequently with test strips to ensure the correct concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 7 bars of Unsalted butter were left at room temperature. Staff was unable to verify low long the butter was left out for. These were discarded during the inspection. Unsalted butter is a high risk food item; if left at room temperatures for more than 2 hours can result in bacterial growth and mold. DO THE FOLLOWING:1. Keep high risk items refrigerated at or under 4 degree Celsius when not in use. Facility has been informed about leaving butter at room temperatures during prior inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher had a temperature of 64 degrees Celsius. This was corrected during the inspection. Corrected temperature was 71.8 degrees Celsius.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Wall under the two compartment sink was in disrepair, causing the stripping along the wall to come off. 2. Hole in the wall was observed in the main kitchen area. DO THE FOLLOWING:1. Ensure these areas are repaired. Walls should be smooth, easy to clean.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **REPEAT VIOLATIONCardboard boxes containing almond milk and oat milk were stored directly on the floor in the walk-in cooler.**Please ensure that all food items are stored at least 6 inches off the floor to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes containing salted and unsalted butter were stored at room temperature. Food items were moved to the cooler.**Do not store high risk foods at room temperature.**Food items labelled "Keep refrigerated MUST be stored in the cooler at all times.**Ensure all high-risk foods are stored below 4 degrees C and below or 60 degrees and above at all times.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **REPEAT VIOLATION1. Scoops used in the bulk bins were stored in the bins with the handles in contact with the food.**Store scoops in a manner that prevents contamination of food, either store scoop in an upright position so handle is not in contact with food or store scoops in a sanitary manner outside the food bin.2. Scoops without handle were being used in the bulk bins containing coconut flour and gluten floor.**Please ensure that scoops used for your bulk bins have handles and are stored with handles pointing upright to prevent contamination of food.3. Cardboard boxes containing almond milk and oat milk were stored directly on the floor in the walk-in cooler.**Please ensure that all food items are stored at least 6 inches off the floor to protect from contamination.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops used in the bulk bins were stored in the bins with the handles in contact with the food.**Store scoops in a manner that prevents contamination of food, either store scoop in an upright position so handle is not in contact with food or store scoops in a sanitary manner outside the food bin.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some spatulas used in the facility were chipped around the edges. Spatulas were discarded during the inspection.**Please ensure all cooking utensils used in the food facility are in good repair.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2 dented cans of Lychee in syrup were noted in storage. **Please discard.**Dented cans increase the risk of contamination of food products in the can.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles in the front service area were chipped and lifting off the floor. **Please replace/refinish floor tiles to ensure that surface is smooth and cleanable.

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