Lacalta Lodge - Kitchen
9118 Beaverhill Road Lac La Biche AB T0A 2C0 · Food - General
Inspection summary
Lacalta Lodge - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on August 24, 2026, recorded 1 infraction.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 5 times across 5 separate inspections, most recently on January 20, 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 September 12, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on August 24, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 September 12, 2024. 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?
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 June 14, 2024. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.
9 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An accumulation of sludge-like residue is observed within the ice machine at the time of inspection.Thoroughly clean and sanitize the ice machine, including all interior surfaces and components, in accordance with the manufacturer's instructions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the bucket for cleaning cloths measured >1000 ppm (bleached out the test strip).Ensure chlorine solutions are maintained at 100-200 ppm. Verify concentration with a test strip.Chlorine solution was diluted to 200 ppm during inspection.A used cleaning cloth was sitting on a food contact surface.Ensure cleaning cloths are stored in a sanitizing solution when not in active use.Cloth was placed in a sanitizer solution during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was some food debris on the mixer guard.Ensure the mixer guard is thoroughly cleaned and sanitized after each use.Guard was cleaned during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- 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 May 2024 and October 2024.Additional test strips were located in the office but there was no expiry date or container present.Expired test strips cannot be relied on to provide an accurate reading. Obtain current test strips.Ensure a test strip is used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fish was thawing in a sink of standing water.High risk food items such as fish must be thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- if the item will be used immediately, in the microwave.Tap was turned on during inspection.
- 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 May 2024.Expired test strips cannot be relied on to provide an accurate reading. Obtain current test strips.Ensure a test strip is used to verify sanitizer concentration each time a solution is prepared, and at least daily if solution is used over multiple days.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The two compartment dishwashing sink tap was leaking.The dishwashing spray tap was leaking.Repair the taps so they do not leak.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A used cleaning cloth was observed on a food contact surface.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use.Cloth was placed in sanitizer during inspection.2. Chlorine sanitizer solution measured >1000 ppm (bleached out the test strip).Solution was diluted to 200 ppm during inspection.Verify sanitizer solution with a test strip each time a solution is prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Trays of raw vegetables were stacked on top of each other with no barrier between the bottom of the tray and the food.Do not stack food items without a barrier between as this can result in cross contamination.Trays were unstacked during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Lemon juice specifying "refrigerate after opening" was found opened at room temperature.Lemon juice was placed in the cooler during inspection.Ensure label directions for food storage are followed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was sitting on the edge of the sanitizer bucket and was not submerged.Ensure cleaning cloths are submerged in sanitizer solution when not in active use to help prevent bacterial growth.Cloth was submerged in sanitizer during inspection.Sanitizer solution measured 100 ppm chlorine.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?