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Lifestyle Options Terra Losa - Food

17203 99 Avenue NW Edmonton AB T5T 6S5 · Food - General

Official record from Alberta →

Inspection summary

Lifestyle Options Terra Losa - Food has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on June 23, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on November 21, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 15, 2023. 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 7 times across 3 separate inspections, most recently on January 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 6 times across 5 separate inspections, most recently on June 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 6 times across 4 separate inspections, most recently on June 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Buildup of sticky residue on the juice machine nozzles Clean and sanitize juice machine nozzles. Ensure it is done daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation noted on the ceiling vents and the fan in the walk in cooler. Clean and maintain sanitation
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Cross contamination found in the prep cooler; a tray of raw eggs was stored directly on top of cups of juice in the prep cooler. Reorganize and ensure raw items are stored below ready to eat food items to prevent cross contamination. Corrected: cooler was reorganized and eggs were relocated to a shelf below the juice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal water bottles/travel mugs were found in the kitchen on a shelf and in the servery area cooler. Clearly designate and label areas for staff to store their personal beverages to prevent cross contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Paper towel dispenser located at the hand sink by the cook line was empty. Refill. Corrected: dispenser was refilled. Corrected: dispenser was refilled
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning and sanitizing were required for the following equipment and/or dishes due to caked on food debris or grime:-cage and back splash on the stand along mixer -plastic knife storage holder with a clear front panel-stack of plates directly below the hot holding unit for soupCorrected: equipment and dishes were cleaned and sanitized on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Spilled juice concentrate was found inside the juice machine. Along with sticky residues on the nozzles. Clean and sanitize juice machine and ensure all the hard-to-reach areas are included.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Hand sink was noted to be slowly draining. Please ensure all equipment is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainer was observed to be in disrepair (i.e., small metal pieces were observed to be loose). Lid for the hot holding unit was noted to have saran wrap in place of a handle. Ensure all equipment is in good repair. This was corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning was observed to be needed in several areas. Areas were shown to the operator. Ensure all areas are cleaned and maintained.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Staff personal drinks/water bottles were found throughout the kitchen and in the cooler located in the dining room/service area. Designate and label an area in just for staff beverages to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand sink located next to the cookline was obstructed for hand washing. A pail of water was in the sink. Immediately remove obstruction and ensure hand sink is only used for hand washing. Please discussed with all staff members. Corrected on site: pail of water removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The stand alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use.
  11. Risk Management Inspection

    0 infractions

  12. 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)?
      • *Test strips for approved sanitizer with a valid expiration date were not observed. Ensure test strips are available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning records were not observed. Ensure cleaning records are developed and filled out as work is being done.
  13. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Dry ingredient scoop handles were found to be contacting dry ingredients (i.e. flour, sugar, oatmeal etc.). Immediately remove scoops and place into dishwashing. Corrected on site. Ensure one of the following scoop storage practice is followed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips for approved sanitizer with a valid expiration date were not observed. Ensure test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand sink was observed to be blocked by a cart at the time of inspection. Ensure hand sink is always available for hand washing and supplied with paper towel and soap for adequate hand washing. This was immediately corrected during inspection.
    • 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?
      • *Fruit flies were observed in the dry storage. Pest control records not observed during inspection. Ensure fruit flies are addressed and records of pest control are kept onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Strainers were observed to be in disrepair (i.e., small metal pieces were observed to be loose). Ensure all equipment is in good repair. This was corrected during inspection (strainers were discarded).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning was observed to be needed in several areas (i.e. walk in cooler, hard to reach areas and common touch areas). Areas were shown to the operator. Ensure all areas are cleaned and maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning records were not observed. Ensure cleaning records are developed and filled out as work is being done.

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