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Oslo's Eatery & Lounge

10303 101 Avenue Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Oslo's Eatery & Lounge has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on June 18, 2026, recorded 1 infraction.

2 of 9 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: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on November 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 5, 2023. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 2 separate inspections, most recently 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?

  • 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 2 times across 2 separate inspections, most recently on June 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A plate was observed being used as a scoop and was left inside an ingredient container. Ensure utensils used for scooping are designed for that purpose, stored properly to prevent contamination, and not left in contact with food between uses.2. A container of sauce labeled “refrigerate after opening” was observed stored in the dry storage/stage room at room temperature. Ensure all food items are stored according to manufacturer instructions and under proper temperature control. All foods must be protected from contamination and kept at safe temperatures to prevent spoilage.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white mini fridge did not have an internal thermometer present to monitor temperature.Ensure all cold holding units have internal thermometers present.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution for cleaning cloths measured 10 ppm. Water was slightly dirty.Ensure chlorine solutions are maintained at 100-200 ppm. Change solutions approximately every 2 hours or when water is dirty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white mini fridge did not have an internal thermometer present to monitor temperature.Ensure all cold holding units have internal thermometers present.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 0 ppm chlorine.The chlorine bucket was empty.A Clorox bottle was substituted and the dishwasher confirmed to be dispensing 100 ppm chlorine.Ensure the dishwasher always has chlorine present.
    • 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 had charcoal/grease/debris buildup and require cleaning.The surfaces around the grill have a buildup of charcoal/grease/debris and require cleaning.Clean the ventilation filters and surrounding area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stand up freezer with breaded products had a buildup of crumbs/debris at the bottom.Clean the freezer.
  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bagged ice was on the floor in the walk in freezer.Ensure all food items are stored at least 6 inches off the floor.Ice was moved onto a shelf during inspection.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A spray bottle for bleach was not labeled. Bottle was recently replaced.Spray bottle was labeled during inspection.Ensure all bottles are labeled to indicate contents.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon bits were observed uncovered on the counter and were reported to have recently been removed from the freezer.Ensure high risk food items are thawed in an approved manner:- in the cooler,- under cold running water,- as part of the cooking process, or- in the microwave, if the food item will be used right away.Bacon bits were moved to the cooler 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?
      • The ventilation system was due for servicing in April 2024.Facility has been in contact with the service company and is waiting on a date.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener had a build up of metal filings and requires cleaning.Ensure the can opener is thoroughly cleaned and sanitized to prevent metal filings from falling into food.
  9. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Sourdough bread prepared in a home kitchen was available for sale on site.All food items in a permitted food establishment must be from an approved source. Food prepared in an uninspected home kitchen cannot be offered for sale or used as an ingredient.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket for cloths measured 10 ppm chlorine.A spray bottle at the front measured 0 ppm chlorine.Facility had used the last of their bleach during lunch.Bleach was immediately purchased and a picture sent to show the sanitizer reading of 200 ppm.Ensure chlorine sanitizer solutions are maintained at 100-200 ppm.

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