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Lacombe South

5052 Highway 2A Lacombe AB T4L 1K5 · Food - General

Official record from Alberta →

Inspection summary

Lacombe South has been inspected once by Alberta Health Services (Environmental Public Health), on September 4, 2025. The most recent inspection, on September 4, 2025, recorded 1 infraction.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Discussed the correct cleaning and sanitizing procedures for food contact surfaces and equipment.Quat's sanitizer available at the dishwashing sink (verified at 200ppm) can be used for surface sanitization.**Once food equipment has been cleaned, food contact surfaces and utensils must be sanitized through mechanical or manual methods, to reduce the risk of food becoming contaminated with microorganisms when coming in contact with the utensil or surface. The approved sanitizing method or agent should be applied at the proper concentration and/or temperature and for the appropriate length of time to achieve the necessary reduction in bacterial levels.**
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