Lacombe Motor Inn
5136 Highway 2A Lacombe AB T4L 1Y8 · Food - General
Inspection summary
Lacombe Motor Inn has been inspected once by Alberta Health Services (Environmental Public Health), on September 23, 2026. The most recent inspection, on September 23, 2026, recorded 4 infractions.
In the past 12 months there was 1 inspection with 4 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 2 times on September 23, 2026. 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, 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 once on September 23, 2026. 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?
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.
1 inspection
- Initial 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)?
- The facility is connected through the building to permitted food facility, Oishii Japanese Cuisine, which has a functioning chemical dishwasher. The dishwasher was measured to dispense 100 ppm chlorine during the sanitizing cycle.The facility will temporarily use the dishwasher at Oishii Japanese Cuisine. Soiled dishes will be stored in a dish rack in the bar area until they are transported to the other dishwasher.----The dishwasher located in the bar area was measured at less than 25 ppm chlorine.Please ensure the bar dishwasher is repaired so that it effectively dispenses 100 ppm chlorine during the sanitizing cycle.
- 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 valid test strips available to verify the chlorine and quaternary ammonium (quat) sanitizer solutions.Please obtain chlorine test strips capable of measuring 100–200 ppm and quat test strips capable of measuring 200–400 ppm. Use the appropriate strips regularly to verify that sanitizer solutions are maintained within the effective concentration range.
- 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 and had sticky traps placed appropriately away from food handling areas.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.
- 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 tiles in the bar area had minor cracks.Please replace the damaged tiles to ensure the floor forms a continuous, smooth, and easily cleanable surface.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?