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Lacombe Golf & Country Club

1 - 6000 50 Avenue Lacombe AB T4L 1K7 · Food - General

Official record from Alberta →

Inspection summary

Lacombe Golf & Country Club has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on September 15, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on May 27, 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 2 times across 2 separate inspections, most recently on September 15, 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?

  • 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 once on June 13, 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 3 times across 3 separate inspections, most recently on May 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 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 exterior door in the side area where the snack shack is located did not form a tight seal when closed, as daylight was visible around its perimeter.Please install adequate weatherstripping or use another suitable method to ensure the door forms a tight seal with the frame and threshold to prevent pest entry into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust staining was observed on the side walls around the ice machine opening, originating from corroded screws and bolts.Please remove the rust stains and replace corroded screws and bolts with suitable corrosion-resistant components. Repair or replace any affected surfaces so they are smooth, non-porous, easy to clean, and free of rust and buildup.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small portion cups observed in bulk containers. Please use scoops with handles or spoons for bulk food items to prevent potential contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical glass dish machine was not dispensing sanitizer during the inspection. Dish machine was taken out of service during the inspection. Manager stated that they will use alternate mechanical dishmachine in the mean time.Please test machine at least once daily to ensure it's adequately functioning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the lounge was not stocked with single-use paper towels. FOH manager re-stocked hand wash sink in the dispenser during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Main ice machine observed required deep clean. Please ensure to use clean-in-place method (wash, rinse, sanitize) to clean all interior surfaces of the dishmachine.2) CDI - Ice scoop observed stored on unsanitary surface. Ice scoop was taken to dishmachine during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the ceiling was observed throughout the kitchen along with grease build up in hard-to-reach areas and in-between appliances. Please ensure to clean the implicated area.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the ceiling was observed throughout the kitchen along with grease build up in hard-to-reach areas and in-between appliances. Please ensure to clean the implicated area.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep station cooler was measured at 9C. Please ensure to not store any potentially hazardous food in the cooler until it has been fixed/repaired. Asked to move the food to a different cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher in the bar was measured to have 0 ppm chlorine sanitizer.- Please ensure the glasswasher is able to dispense 100 ppm chlorine so glasses can be adequately sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quats test strips were available on-site. Please ensure to obtain test strips in order to the measure the concentration of the sanitizer (i.e., quats at 200ppm). Bleach test strips were available on-site for mechanical dishwasher.
    • 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?
      • Side door by the cashier register is not sealed properly. Please ensure to weatherstrip the doors to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the ceiling was observed throughout the kitchen along with grease build up in hard-to-reach areas and in-between appliances. Please ensure to clean the implicated area.

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