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Light of Christ Catholic School - Kitchen

10140 104 Street Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Light of Christ Catholic School - Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on January 5, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 December 15, 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 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 December 15, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 January 16, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 test strips expired 04/25.Obtain current strips.Strips must be capable of reading 100-200 ppm chlorine.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen workers are not trained in food safety.Workers were emailed a link to the Alberta Food Safety Basics interactive course.At least one person involved in the preparation of food must take this course.It is recommended that everyone involved with food preparation take this course.If more extensive food preparation will be done, at least one person at the facility must take an approved food safety course.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Workers were not sanitizing surfaces or dishes. Surfaces and dishes were being cleaned with soap and water.After cleaning, surfaces must be sanitized with a 100-200 ppm chlorine solution.After washing, dishes must be submerged in a 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.Bleach was available under one of the sinks. Test strips were in a locked cabinet and were relocated to under the sink with the bleach.Use test strips to verify sanitizer concentration each time a solution is prepared.Procedures were reviewed with workers during inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Workers had no training in food safety.Workers were emailed a link to the Alberta Food Safety Basics interactive course.At least one person involved in the preparation of food must take this course.If more extensive food preparation will be done, at least one person at the facility must take an approved food safety course.
  4. 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?
      • None of the ventilation hoods above the stoves were functional. Neither the fan or the light were operational.Ensure the ventilation fans are functional.Note: currently under investigation.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All of the paper towel dispensers were empty.Some of the soap dispenser were empty.Ensure soap and paper towel are available in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • None of the ventilation hoods above the stoves were functional. Neither the fan or the light were operational.Ensure the ventilation fans are functional.

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