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Letos Steak & Seafood House

4949 Highway 2A Lacombe AB T4L 1J9 · Food - General

Official record from Alberta →

Inspection summary

Letos Steak & Seafood House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on October 15, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on October 15, 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?

  • 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 October 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management 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?
      • The flooring tiles in the walk-in cooler were damaged and deteriorating, with visible black discoloration. The damaged flooring was not in a condition that allowed it to be easily cleaned.Please repair or replace the damaged tiles so the floor has a continuous, sealed surface that is free of damage and easy to clean.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quaternary ammonium sanitizer in the clean-in-place buckets was measured at 100 ppm. The operators prepared fresh sanitizer using the pump dispenser, and it also measured at 100 ppm. The bulk sanitizer supply bottle was low, and the pickup tube was not able to draw the solution effectively. After the bottle was replaced, the buckets were remade and measured at 200 ppm.Please monitor the sanitizer supply bottles and replace them before they become too empty. Ideally, replace them when they are below 25% full. To prevent waste, the remaining sanitizer from the old bottle may be poured into the new bottle once there is enough room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A low-temperature chemical dishwasher was present in the back kitchen. It was dispensing less than 25 ppm chlorine because the bulk sanitizer supply bottle was low, and the pickup tube was not drawing the solution effectively. After the bottle was replaced, the sanitizer buckets were remade and measured at 100 ppm chlorine.Please monitor the sanitizer supply bottles and replace them before they become too empty. Ideally, replace them when they are below 25% full. To prevent waste, the remaining sanitizer from the old bottle may be poured into the new bottle once there is enough room.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar dishwasher was supplied with iodine sanitizer; however, no iodine was detected after troubleshooting and repeated testing at different points in the dishwasher.The dishwasher was not dispensing an effective concentration of sanitizer. Please have it repaired to ensure it dispenses 12.5 to 25 ppm iodine or another effective sanitizer.Please label the pickup tubes to prevent them from being mixed up in the future.
    • 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 at the back handwashing sink was jammed and would not dispense paper towel. An operator had loaded the roll backward. The roll was reloaded correctly, and the dispenser worked.After the correction, all handwashing sinks throughout the facility, including those in the washrooms, provided warm water, drained effectively, were adequately stocked with soap and paper towel, were unobstructed, and were used solely for handwashing.
    • 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 flooring tiles in the walk-in cooler were damaged and deteriorating, with visible black discoloration. The damaged flooring was not in a condition that allowed it to be easily cleaned.Please repair or replace the damaged tiles so the floor has a continuous, sealed surface that is free of damage and easy to clean.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket was filled during the inspection, measured and verified at 200ppm (Quats),**Discussed to have the sanitizing bucket at each workstation and replaced on frequent basis**
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were removed from bulk food containers.** Scops should be stored in a way that handle is not touching he food **.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please deep clean, or replane cutting boards.
  5. 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?
      • Cracked light shields were observed above dishwasher area in the kitchen. New light shields were installed to prevent potential physical hazard.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Dried up meat residue from previous use was observed on the meat slicer. Please clean the equipment thoroughly and sanitize after each use to prevent build up and growth of unwanted pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Hard to reach areas, such as the back of the ovens and burners, were observed to have an accumulation of grease and food debris, posing a potential attraction for pests to the facility. Please ensure to clean the implicated area and keep in sanitary condition at all times. Overall, facility is clean and well-organized.
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