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Lacombe Bar and Steak House

5038 Highway 2 Lacombe AB T4L 1K5 · Food - General

Official record from Alberta →

Inspection summary

Lacombe Bar and Steak House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on December 29, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 8 times across 5 separate inspections, most recently on October 9, 2025. 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 4 times across 4 separate inspections, most recently on October 9, 2025. 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 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 January 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on October 24, 2024. 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 4 times across 3 separate inspections, most recently on October 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizing solution was not observed. The operator prepared fresh bleach solution during the inspection. The operator was further advised to ensure that a bleach solution at 100 ppm is present at each workstation at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Following observations were made regarding the food storage:1) Raw meat was stored above the pizza dough.2) Uncovered food in the dry storage area.3) Personal use items near the food items.Above mentioned violations were corrected during the inspection.Make sure to follow the appropriate food storage practices.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing solution attached to mechanical dishwasher was empty.Staff was directed to attach the new sanitizer pail to the dishwasher.Violation was corrected during the 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?
      • REPEAT VIOLATION: Back door was not properly sealed. Please ensure to seal/weatherstrip the door to prevent potential pest entry.Oct 9th, 2025; Violation still pending.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Walk-In-Cooler was not maintained in clean and sanitary condition.There were some black discolorations on the cooler shelves, ceiling and around the cooling unit.Remove all the food from the cooler, thoroughly clean and sanitize the indicated areas.
  3. Risk Management 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?
      • REPEAT VIOLATION: Back door was not properly sealed. Please ensure to seal/weatherstrip the door to prevent potential pest entry.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not dispensing chlorine sanitizer. Asked the operator to sanitize the dishes in the two-compartment sink with chlorine at 200ppm.
    • 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?
      • Back door was not properly sealed. Please ensure to seal/weatherstrip the door to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease build up was observed in between appliances, on the walls, and near dishwashing area. Please ensure to clean the implicated areas to prevent further accumulation.
  5. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine based dishwasher was measured at 0ppm. Please ensure to sanitize the dishes in the two compartment sink at 100ppm.Ensure to fix the dishwasher in order to sanitize the dishes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on-site. Please obtain appropriate test strips in order to measure the concentration of the solution (i.e, chlorine at 100ppm).
    • 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?
      • Back door was not properly sealed. Please ensure to seal/weatherstrip the door to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease build up was observed in between appliances, on the walls, and near dishwashing area. Please ensure to clean the implicated areas to prevent further accumulation.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food containers in the cooler were uncovered and exposed to potential contaminants. Please ensure all food are appropriately covered at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All temperatures in the food holding units were satisfactory: the cooler measured below 4°C, the freezer below minus 18°C, and the hot holding unit above 60 degrees. However, a thermometer was not available in the cold holding units. Please ensure that thermometers are available in your cold holding units. The staff has agreed to purchase thermometers and implement daily monitoring."
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An appropriate chlorine test strips not available to properly measure the correct solution concentration. Please procure a correct test strip for food facility.
    • 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?
      • An expired food permit was posted. Please obtain the valid food permit and post it publicly.
    • 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 floor by the sewage area access requires a covering that is easily cleanable and does not pose a trip hazard due to uneven tiling. Please ensure to cover this area for easy cleaning and to prevent any trip hazards.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach surface sanitizer in bucket was measured at above 200 ppm. Staff complied to make a new solution concentration at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food containers in the cooler were uncovered and exposed to potential contaminants. Please ensure all food are appropriately covered at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items, like potatoes, were observed on the floor in the storage area. Please ensure that all food is elevated at least 6 inches above the floor and kept off the ground. Staff complied by placing the food on the shelves, keeping it off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All temperatures in the food holding units were satisfactory: the cooler measured below 4°C, the freezer below minus 18°C, and the hot holding unit above 60 degrees. However, a thermometer was not available in the cold holding units. Please ensure that thermometers are available in your cold holding units. The staff has agreed to purchase thermometers and implement daily monitoring."
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • An appropriate chlorine test strips not available to properly measure the correct solution concentration. Please procure a correct test strip for food facility.
    • 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?
      • An expired food permit was posted. Please obtain the valid food permit and post it publicly.
    • 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 floor by the sewage area access requires a covering that is easily cleanable and does not pose a trip hazard due to uneven tiling. Please ensure to cover this area for easy cleaning and to prevent any trip hazards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Excessive dust, grease, and debris build up were observed on the walls, ceiling, and hard-to-reach floor areas over the kitchen prep and cooking area. Please kindly perform a thorough cleaning to ensure the premises are in a sanitary condition.
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