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Lac La Biche Heritage Society

10112 102 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Lac La Biche Heritage Society has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on July 15, 2026, recorded 1 infraction.

1 of 6 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on February 5, 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)?

  • 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 2 times across 2 separate inspections, most recently on July 15, 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 once on February 21, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 21, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 16, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 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 monitoring and treatment activities had not been conducted since December 2025. Regular pest control monitoring is necessary to identify and address pest activity before it becomes established within the facility.Ensure that pest control monitoring and treatment activities are resumed and conducted at a frequency appropriate for the operation. Document pest control monitoring activities and retain records to verify that appropriate measures are in place to prevent and control pest activity. Current pest control records must be maintained on-site and made available for review upon request.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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 2021.Obtain current test strips. Test strips must be capable of measuring 100-200 ppm chlorine.Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
  4. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Spray bottles in the storage room for cleaning tables were labeled "kitchen" or "tables".Label bottles containing chemicals with the specific chemical name.
  5. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach solution was not initially available.A 200 ppm chlorine bleach solution was prepared during inspection.Note: ensure cleaning cloths are either sent for washing or stored in a sanitizer solution (100-200 ppm bleach) between uses. Do not leave cleaning cloths on counters.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine bleach solution measured >1000 ppm (bleached out the test strip).Chlorine solution was diluted to 200 ppm during inspection.Ensure chlorine solutions for food contact surfaces are maintained at 100-200 ppm. Mix 1/2 tsp of bleach to 1 L of water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine is used as a sanitizer.Test strips were not available.Ensure test strips capable of reading 100-200 ppm chlorine are available. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cart containing trays of potatoes ready to go into the oven was blocking access to the hand sink.Do not block access to the hand sink. The hand sink must be easily accessible at all times.The cart was moved during inspection.
    • 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?
      • The last pest control self checklist completed was February 2023.Ensure a pest control inspection is done at least once per month and results documented. Records must be available for inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The spray bottle containing bleach was labeled "Kitchen".Ensure the spray bottle is labeled with "bleach" or other wording to indicate contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top of the dishwasher had a buildup of scale/dust.Ensure the top of the dishwasher is maintained in clean and sanitary condition.

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