Lucky Strike Bowling
9809 101 Avenue Lac La Biche AB T0A 2C0 · Food - General
Inspection summary
Lucky Strike Bowling has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on November 12, 2025, found no infractions.
2 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 and Food temperature control.
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 3 times across 3 separate inspections, most recently on November 7, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded once on January 26, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on November 7, 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.
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A spray bottle of bleach measured 50 ppm.Ensure bleach solutions are maintained at 100-200 ppm.Bleach was added to create a 200 ppm solution during inspection.Verify bleach sanitizer concentration with a test strip when a solution is prepared. If solutions are used over multiple days, verify bleach concentration each day prior to use.
- 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 filters above the grill/fryers were dirty/greasy and require cleaning. Grease was observed on surfaces outside of the filters.Clean the filters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 do not appear to be used regularly. Test strip bottle was full and expired in 2024.Obtain current test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration with a strip each day prior to use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used cleaning cloths were observed in several locations in the kitchen.Ensure used cleaning cloths are stored in a sanitizing solution (eg 100-200 ppm bleach) when not in active use. Cleaning cloths should be mechanically laundered at the end of the day.Cloths were sent for washing during inspection.2. A bleach sanitizer bottle measured 10 ppm bleach.Ensure bleach sanitizer solutions are maintained at 100-200 ppm.Verify concentration with a test strip each time a solution is prepared. If a solution is used over multiple days, verify concentration each day prior to use.Bleach solution concentration was adjusted during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy in hot holding measured 55C.Gravy temperature was turned up during inspection and then measured >60C.Ensure gravy is maintained at 60C or greater. If gravy is below 60C it must be used within 2 hours.It is recommended to take gravy temperature with a thermometer every 1-2 hours.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?