Love Eats Cafe

10027 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

5 inspections

1. Monitoring InspectionJul 2, 2026

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No sanitizer test strips were available at the time of inspection. Staff indicated that the facility had run out of test strips. Ensure that appropriate sanitizer test strips are obtained and available on-site at all times. Sanitizer concentrations must be regularly monitored and maintained according to the manufacturer's instructions to ensure effective sanitization.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • The bleach sanitizing solution prepared for use in the kitchen sink and for a cloth bucket were both below the required concentration for effective sanitizing. Staff immediately prepared a new solution at the correct concentration. Ensure all sanitizing solutions are consistently prepared and maintained at the proper concentration to ensure effective sanitation of food contact surfaces.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Raw meat was observed stored above fresh produce in the cooler. Although the meat was placed on a tray, storing raw meat above ready-to-eat foods or produce still presents a risk of cross-contamination if leaks, spills, or handling errors occur. During the inspection, staff immediately corrected the issue by relocating the products to the appropriate storage locations.Ensure that raw meat is always stored below produce and other ready-to-eat foods to prevent cross-contamination. Maintain proper food storage order at all times to protect food safety.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Multiple ingredient containers were observed with scoops stored inside in a manner where the handles were in direct contact with the ingredients. Scoop handles must be stored above the food or in a way that prevents contact to avoid contamination.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Mini refrigerator in back area was observed without an internal thermometer. Without a readily visible thermometer, staff are unable to accurately monitor and verify that the unit is maintaining foods at safe refrigeration temperatures.Ensure that each refrigeration unit is equipped with an accurate and easily visible thermometer. Temperatures should be monitored regularly to confirm that potentially hazardous foods are being maintained at the required refrigerated temperature.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink in front area was not supplied with paper towels. Adequate hand-drying supplies must be available at all handwashing stations to support proper hand hygiene. During the inspection, staff promptly replenished the paper towel supply.Ensure that all handwashing stations are continuously stocked with paper towels and other required handwashing supplies and are monitored regularly to prevent shortages.
   • 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?
     • The pest control monitoring sheet had not been completed for the month of June.Ensure that pest control records are completed and maintained up to date. Ensure a pest control inspection is conducted at least once per month and results must be documented.
   • 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 ventilation hood located above the grills and fryers did not have a service sticker, inspection tag, or any documentation available on-site indicating when it was last cleaned and/or serviced by a qualified service provider. Staff were unable to provide records for review at the time of inspection. Ensure that records of ventilation hood cleaning and servicing are maintained on-site and available for review upon request.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Grease and dust/pollen accumulation was observed on the stove hood. The buildup of grease and debris can attract pests, contribute to unsanitary conditions, and interfere with effective cleaning and maintenance of the equipment.Ensure that the stove hood is cleaned on a regular basis, at a minimum weekly, or more frequently if buildup occurs. Surfaces should be maintained in a clean condition at all times to prevent the accumulation of grease, dust, and other contaminants.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Flour was observed accumulated on a cart and on the bottom shelf of a storage unit. The presence of spilled food debris indicates inadequate cleaning and may attract pests or contribute to unsanitary conditions within the facility.Ensure that carts, shelves, and other storage surfaces are cleaned regularly and maintained free of food spills and debris. Cleaning should be conducted as needed to prevent the accumulation of food residues and maintain a sanitary environment.
2. Risk Management InspectionOct 6, 2025

   0 infractions

3. Risk Management InspectionSep 23, 2025

   1 infraction

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The front display cooler measured 6.4C. No high risk items were in the cooler at the time of inspection.The side display cooler measured 5.4C and did have high risk food present.Coolers must be maintained at 4C or less.If coolers are not at 4C or less within 30 minutes, remove high risk items to a functioning cooler.Temperature logs sent via email. Fill out the temperature log for each cooler at least once per day.
4. Monitoring InspectionSep 18, 2025

   6 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were observed on food contact surfaces.One cloth was present in standing water, the solution measured 0 ppm chlorine.Ensure used cleaning cloths are stored in a sanitizing solution of appropriate strength when not in active use (eg 100-200 ppm chlorine).
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • A box of bacon was observed thawing on the counter.Ensure food is thawed in an approved manner:- under cold running water- in the cooler- as part of the cooking process, or- in the microwave if the item will be used immediately.Bacon was moved to the cooler during inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The front display cooler measured 7.7C.The small white cooler in the front measured 8.9C.Coolers must be maintained at 4C or less.If coolers are not at 4C or less within 30 minutes, remove high risk items to a functioning cooler.Temperature logs sent via email. Fill out the temperature log for each cooler at least once per day.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink in the kitchen had an item for washing in it.The handwashing sink is only for handwashing and must be clear and easily accessible for handwashing at all times.Item was removed during inspection.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Ventilation system has not yet been serviced.Ensure the ventilation system is serviced at least twice per year, or more frequently if needed.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • The dough roller had a buildup of flour/food debris. It does not appear to be possible to easily clean the inside of the machine.Food equipment must be cleaned and sanitized after each use, or every 4 hours if in continuous use.If this requirement cannot be met, then the machine cannot be used.Locate the instruction manual for maintenance and cleaning instructions.
5. Initial InspectionMar 26, 2025

   0 infractions