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Lac La Biche Mission - Convenience Store

67453 Mission Road Lac La Biche AB T0A 2C2 · Food - General

Official record from Alberta →

Inspection summary

Lac La Biche Mission - Convenience Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on June 30, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 2 times across 2 separate inspections, most recently on July 2, 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)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 30, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 28, 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?

  • 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 across 2 separate inspections, most recently on June 30, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 30, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Products such as jams and spices were being offered for sale. These items were identified as home-prepared foods originating from a kitchen that is not subject to regulatory inspection. While the facility itself is approved to operate, these products are considered to be from an unapproved source and are not acceptable for sale. In addition, some products were observed to be inadequately labeled, displaying only the product name without the required producer or contact information. This limits product traceability and consumer awareness. Staff were asked to remove products.Ensure that all food products offered for sale are obtained from approved and inspected sources and are properly labeled with all required information, including the producer's name and contact information, in accordance with applicable food safety requirements.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two sinks were available and used for both handwashing and dishwashing activities. At the time of inspection, dishes were observed in the sinks. While this practice is acceptable provided that at least one sink remains readily accessible for handwashing, the presence of dishes in both sinks may limit immediate access for handwashing and increase the risk of cross-contamination.Ensure that dishes are cleaned and removed promptly after use, or that dishwashing activities are confined to one sink so that the second sink remains accessible for handwashing at all times. Both sinks should be maintained in a clean and sanitary condition.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cookies were observed stored in the freezer without any labeling. At the time of inspection, it could not be readily determined whether the products had been prepared on-site or obtained from another source. Staff advised that the cookies were made within the facility; however, the lack of labeling prevents proper identification and traceability.Ensure that all prepared and stored food items are appropriately labeled to identify the preparation or packaging date. Proper labeling supports food safety, stock rotation, and traceability.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit on display had expired; however, valid permit available. Ensure the new permit is printed and posted in a visible location within the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable spoons were observed to be stored with the handles facing downward, requiring individuals to touch the food-contact end of the utensil when removing it for use. This practice can result in contamination of the portion of the spoon that comes into direct contact with a consumer's mouth.Ensure that disposable utensils are stored with the handles facing upward or dispensed in a manner that allows users to handle only the handle portion, thereby preventing contamination of food-contact surfaces.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of waffle cones and several boxes of canned pop were observed on the floor.Ensure all food is stored at least 6 inches off the floor.
    • 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 are not available to monitor chlorine sanitizer concentrations.Obtain chlorine test strips capable of measuring 100-200 ppm. Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food permit was expired.Ensure the current food permit is posted.
  4. 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 test strips are not available to monitor chlorine sanitizer concentrations.Obtain chlorine test strips capable of measuring 100-200 ppm. 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?
      • A pest control inspection must be done at least once per month and results documented. Records must be available for inspection.Pest control self checklist provided via email.

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