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Lac La Biche Mission - Heritage Dining Room

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

Official record from Alberta →

Inspection summary

Lac La Biche Mission - Heritage Dining Room has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 28, 2024. The most recent inspection, on June 30, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 June 30, 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?

  • 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 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 once 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?

  • 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 once on July 2, 2025. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A squeeze bottle of hand soap was being used at the handwashing sink. During the inspection, the squeeze bottle was replaced with an approved pump-style soap dispenser. Handwashing stations must be adequately supplied with soap in a manner that facilitates proper hand hygiene and minimizes the risk of contamination.Ensure that all handwashing stations remain stocked with liquid soap dispensed through an appropriate dispenser and are maintained in a sanitary condition at all times.
    • 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?
      • Flies were observed within the facility during the inspection. The presence of flying insects may contribute to contamination of food, food-contact surfaces, and other areas of the premises. Effective pest control measures must be maintained to minimize the presence of insects and prevent potential contamination.Ensure that appropriate pest control measures are implemented and maintained, such as the use of fly traps, fly tape, screened openings, and good sanitation practices. Monitor the facility regularly and take corrective action as needed to control flying insect activity.
    • 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.
  2. 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 sanitizer concentration.Ensure chlorine test strips capable of measuring 100-200 ppm are available.Test strips must be used to verify sanitizer concentration each time a solution is prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A chest freezer was located upstairs from the kitchen and contained hard ice cream. Three ice cream scoops were observed on top of the freezer. It was reported that for the Canada Day festivities ice cream was scooped and handed outside to customers.This area is not set up or approved as a food handling area. There is not a handwashing sink in close proximity.Scoops cannot be left in standing water between uses; if there is not a running dipper well then scoops must either be stored in the bucket of ice cream so the scoop handle does not contact the ice cream, or the scoop must be washed, rinsed and sanitized between every use.Do not use the upstairs area for food handling activities, including scooping ice cream. Contact Environmental Public Health for information on ice cream scooping for events.
  3. Monitoring Inspection

    3 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 sanitizer concentration.Ensure chlorine test strips capable of measuring 100-200 ppm 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?
      • Hand sink is not stocked with soap in a dispenser.Hand soap in a "pick up and pour" container was available.Ensure liquid soap in a dispenser is available at all times during food handling activities.
    • 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 are 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.

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