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Lacombe City Mart - Food

5536 58 Street Lacombe AB T4L 1N6 · Food - General

Official record from Alberta →

Inspection summary

Lacombe City Mart - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 23, 2025. The most recent inspection, on November 20, 2025, found no infractions.

1 of 3 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 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 once on September 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 23, 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?

  • 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 3, 2025. 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 September 23, 2025. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Multiple area in the facility, including the walk-in cooler floor, walls and floor in the hallway are showing signs of significant disrepair.2) A drain in the hallway has missing drain cover.Make sure to repair the indicated areas to ensure safe and sanitary handling of food.Oct 3rd, 2025: As requested with facility owner the timeline to address the indicated violations have been extended.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food storage areas need to be organized to ensure that food is protected from contamination:1) All the food items should be stored at least 15 cm above the ground in the proper shelves.2) All the chemicals, cleaners and non-food items including personal items must be stored separately away from food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty pizza pan and pizza slicer were observed in the one compartment sink, at the back of facility.Sink was observed in very dirty condition (probably used as a mop sink).Operator was asked to immediately remove the dirty dishes from indicated sink.Three compartments sink was not set up for dishwashing.Make sure to follow the appropriate method for dish washing including sanitization.**Sink stoppers are required to soak dishes in third compartment for sanitation**.
    • 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?
      • Install a new weather stripping at the back exit door to prevent any pest entry.Maintain pest control records for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Multiple area in the facility, including the walk-in cooler floor, walls and floor in the hallway are showing signs of significant disrepair.2) A drain in the hallway has missing drain cover.Make sure to repair the indicated areas to ensure safe and sanitary handling of food.

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