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LB's Country Pub

111 - 23 Akins Drive St. Albert AB T8N 3B3 · Food - General

Official record from Alberta →

Inspection summary

LB's Country Pub has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on August 25, 2025, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 once on November 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 4, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 4 times across 3 separate inspections, most recently on November 25, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on August 25, 2025. 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The backsplash of the dishwashing sink/hand washing sink was noted to be deteriorating at the time of inspection. Please replace the backsplash. 2. Multiple ceiling tiles were noted to be damaged at the time of inspection. Please replace all damaged ceiling tiles. 3. A duct tape was noted on the walls of the facility holding wall panels together.Please repair these walls.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer was at inadequate concentrations. Ensure chlorine-based sanitizer concentration is maintained between 100- 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Front staff indicated hands are washed in the washroom.Ensure handwashing is completed in the kitchen handwashing sink or front handwashing sink prior to food handling.If the front handwashing sink will be used for handwashing, a splash guard should be installed to prevent splashing the clean cups stored next to the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the 3-compartment sink needs to be organized and cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was noted to be empty at the time of inspection. Please ensure that the hand washing sink must remain fully equipped with hand washing supplies at all times. Please stock the paper towel dispenser with paper towel.
  6. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The standup freezer of the facility was no longer in operational state. Food items stored in this freezer were no longer edible. A strong odor was noted when the door of the freezer was opened. Please discard all these food items and remove this freezer from the facility. The facility has acquired another freezer. The operator indicated that they will be discarding these food items as soon as possible.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored with and on top of ready-to-eat food items. Please be advised that raw meat must be either on the bottom shelf or in a designated area located away from ready-to-eat food items. Please do not store raw meat with or on top of ready-to-eat food items. Raw meat was moved on the bottom shelf during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was noted to be empty at the time of inspection. Please ensure that the hand washing sink must remain fully equipped with hand washing supplies at all times. Please stock the paper towel dispenser with paper towel.

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