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Lakeland Service & Car Wash - Food

10339 101 Avenue Lac La Biche AB T0A 2C2 · Food - General

Official record from Alberta →

Inspection summary

Lakeland Service & Car Wash - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on February 12, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 separate inspections, most recently on April 1, 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)?

  • 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 March 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 5, 2024. 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 safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on April 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    0 infractions

  2. Risk Management 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)?
      • Chlorine bleach is used as a sanitizer.Test strips were not available.Ensure chlorine test strips capable of reading 100-200 ppm are available. Test strips must be used to verify sanitizer concentration every time a solution is prepared and at least daily if solutions are used over multiple days.It was reported that test strips have been ordered but have not yet arrived.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a one compartment sink available in the facility for handwashing and equipment cleaning.The sink is not set up for handwashing.Liquid soap was available but paper towel was only located in the washroom. Paper towel in a dispenser must be available near the hand sink and not in the washroom.A waste bin must be located within reasonable proximity of the sink for paper towel disposal.It was reported that a paper towel dispenser has been ordered but has not yet arrived.
  3. 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)?
      • Chlorine bleach is used as a sanitizer.Test strips were not available.Ensure chlorine test strips capable of reading 100-200 ppm are available. Test strips must be used to verify sanitizer concentration every time a solution is prepared and at least daily if solutions are used over multiple days.Chlorine bleach present had fabric protection in it.Use only regular, unscented household bleach for food contact surfaces. Do not use bleach with additives such as fabric protection or scent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a one compartment sink available in the facility for handwashing and equipment cleaning.The sink is not set up for handwashing.Liquid soap was available but paper towel was only located in the washroom. Paper towel in a dispenser must be available near the hand sink and not in the washroom.A waste bin must be located within reasonable proximity of the sink for paper towel disposal.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers were found at room temperature.The ice pack in the container was warm.Ensure creamers requiring refrigeration are maintained at 4C or less.Replace ice packs frequently and ensure all creamers contact the ice pack.The ice pack was replaced during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine bleach is used as a sanitizer.Test strips were not available.Ensure chlorine test strips capable of reading 100-200 ppm are available. Test strips must be used to verify sanitizer concentration every time a solution is prepared and at least daily if solutions are used over multiple days.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a one compartment sink available in the facility for handwashing and equipment cleaning.The sink is not set up for handwashing.Ensure liquid soap and paper towels in dispensers are available for handwashing. A waste bin must be located within reasonable proximity of the sink for paper towel disposal.
    • 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?
      • Pest control records were not available.Ensure a pest control inspection is conducted at least once per month and results documented.Pest control self checklist sent via email.

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