Lacombe Senior Lodge - Institutional Kitchen
4508 C & E Trail Lacombe AB T4L 1V9 · Food - General
Inspection summary
Lacombe Senior Lodge - Institutional Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 25, 2024. The most recent inspection, on March 3, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 February 27, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 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)(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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler ambient temperature was measured with an infrared and a probe thermometer to be 7-10C.The temperatures of high risk food items were measured by inserting probe thermometers into the food. The temperatures recorded were 8-9C, clearly indicating that the high ambient temperature was not the result of a defrost cycle or frequent opening of the cooler door in a short period of time. The elevated internal temperature of food indicates that the ambient temperature of the cooler was elevated for more than 2 hours.High risk food items were relocated to the sliding door cooler. Maintenance workers were on-site to troubleshoot and repair during inspection.ACTION:Ensure that the cooler can maintain 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please ensure accurate test strips are available and in use to verify sanitizer concentration at least daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions