Lac La Biche Agricultural Society
SE 5-67-13 W4 Lac La Biche AB T0A 2C0 · Food - General
Inspection summary
Lac La Biche Agricultural Society has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on July 24, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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 24, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 12, 2024. 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?
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
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1- The bleach sanitizing solution was found to be at a concentration higher than the recommended level during the inspection. The sanitizer solution was immediately adjusted to the correct concentration of 200 ppm. Ensure sanitizer concentrations are routinely monitored using appropriate test strips and maintained at the recommended level to ensure effective sanitization while preventing chemical hazards.2- Cleaning cloths were observed being stored throughout the kitchen and not maintained in a sanitizer solution between uses. Corrective action was taken immediately by obtaining a designated container, preparing a 200 ppm bleach sanitizing solution, and placing all wiping cloths in the solution when not in use. Ensure wiping cloths are stored in an approved sanitizing solution between uses and that sanitizer concentrations are regularly monitored and maintained at the proper level.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- 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)?
- Chlorine bleach is used as a sanitizer.Test strips were not available during inspection.Ensure chlorine test strips capable of measuring 100-200 ppm are present. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
- 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.Ensure a pest control inspection is done at least once per month and results documented. Records must be available for inspection.Pest control self checklist sent 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)?