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Lacombe Asian Market by S&AR

13 - 5230 45 Street Lacombe AB T4L 2A1 · Food - General

Official record from Alberta →

Inspection summary

Lacombe Asian Market by S&AR has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 11, 2025. The most recent inspection, on October 13, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions 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 4 times across 2 separate inspections, most recently on October 13, 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 2 times across 2 separate inspections, most recently on October 13, 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?

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 8, 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?

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. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer solution was available for clean-in-place sanitizing, and cleaning cloths were stored properly. However, the solution measured below 25 ppm, and the bowl contained less than 1 L. A 2 L solution was prepared with the operator at 200 ppm, and its concentration was confirmed using test strips.Please ensure the sanitizer is tested with test strips every two hours during use. Use the results to determine how often the solution needs to be replaced. Please ensure the solution stays within the effective range of 100–200 ppm, and that all staff know how to prepare, test and replace it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A two-compartment dishwashing poster and a separate chlorine sanitizer preparation guide were provided and posted on the wall beside the dishwashing sink.Please ensure all staff know how to prepare, test, maintain and safely use sanitizer for counters, equipment and dishware. Please measure the sink’s capacity, determine the amount of bleach needed to prepare the sanitizer solution, and record both amounts in the boxes on the poster.
    • 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 facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and sanitary, with no major residues or food debris observed under equipment or in other hard-to-reach areas, indicating regular cleaning is being performed.---However residues and precipitate buildup were observed on the sides and in the reservoir of the ice machine. Please empty the machine, then clean and sanitize it to remove the debris and residue and restore it to a clean and sanitary condition.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of inspection. The operator prepared a new spray bottle, which measured 200 ppm chlorine.Please ensure chlorine sanitizer is prepared at the start of each day and remains available throughout operations. Test it regularly to confirm the concentration remains within the effective range of 100–200 ppm. If it falls outside this range, prepare a fresh solution.If cleaning cloths are used for longer than two hours, please prepare sanitizer containers and store the used cloths in the sanitizer solution when they are not in use. Used cloths can collect contamination, and storing them dry at room temperature may allow bacteria to grow and transfer to other surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator reported that dishes were washed in the two-compartment sink using soap and water, without a sanitizing step. The proper dishwashing procedure was reviewed with the operator. Please ensure all operators are familiar with and follow the procedure.The facility has a two-compartment sink for dishwashing:Wash dishes and equipment in the first sink using soap and water to remove food particles and organic matter.Rinse items under running tap water to remove soap residue before sanitizing. This helps prevent dilution of the sanitizer.Sanitize items in the second sink. Fill the sink sufficiently to fully submerge the items and soak them for at least two minutes in a chlorine solution of 100–200 ppm.Allow items to air dry after sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The food handling handwashing sink was accessible, provided warm water, drained effectively, and was stocked with soap and paper towels.---The staff washroom sink was not stocked with paper towels. The operator replenished the supply during the inspection. Please ensure all handwashing sinks remain adequately stocked with soap and paper towels to support effective handwashing.
    • 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 facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was generally clean and sanitary, with no major residues or food debris observed under equipment or in other hard-to-reach areas, indicating regular cleaning is being performed.---However residues and precipitate buildup were observed on the sides and in the reservoir of the ice machine. Please empty the machine, then clean and sanitize it to remove the debris and residue and restore it to a clean and sanitary condition.
  3. Initial Inspection

    0 infractions

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