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Lacombe Hospital & Care Centre

5430 47 Avenue Lacombe AB T4L 1G8 · Food - General

Official record from Alberta →

Inspection summary

Lacombe Hospital & Care Centre has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on October 13, 2026, found no infractions.

3 of 6 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.

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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 1, 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 once on October 5, 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 August 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have quat test strips capable of confirming sanitizer concentrations within the effective range of 200–400 ppm.Please acquire quat test strips capable of confirming concentrations within the range of 200–400 ppm and use them regularly to verify that all quat sanitizer solutions remain within the effective range.---The facility had valid chlorine test strips capable of confirming sanitizer concentrations within the effective range of 100–200 ppm and iodine test strips capable of confirming concentrations within the effective range of 12.5–25 ppm. However, no chlorine or iodine sanitizer solutions were present at the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was observed on the ceiling directly above the food preparation station. Please ensure this area is thoroughly cleaned to prevent further accumulation and reduce the risk of contamination.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler in the cafeteria was measured at 5.6°C. High-risk foods were moved to a different cooler until repairs are completed. Please ensure all coolers are maintained at or below 4°C to prevent the growth of harmful bacteria. Freezers were measured to be below -18C.Hot holding units were kept above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher did not reach the required 71°C. The operator indicated that they will attach the iodine pail to the dishwasher so it dispenses sanitizer effectively and can properly sanitize dishes.The operator has submitted a requisition for the dishwasher repair and will contact the PHI once it is fixed.Three compartment sink also available.

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