Out & About
5006 50 Avenue Lacombe AB T4L 2L1 · Food - General
Inspection summary
Out & About has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on November 14, 2025, found no infractions.
4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 2 separate inspections, most recently on November 3, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 on November 3, 2025. 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.
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prepared Food grade sanitizer was not available at the start of the inspection.Concerns were discussed with operator and chlorine-based sanitizer measured at 100ppm was made during the inspection.Make sure that prepared sanitizer solution is present at all workstations during the active food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk food container scoops were noted to be inside the bulk food containers, in contact with food.Please ensure that scoops are properly stored to protect food items.Use handled scoops and if stored inside the containers, handles should be sticking out.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not able to reach the sanitizing temperature of 71 degrees C at the time of inspection.As dishwasher was not working, education was provided to staff to set-up a two compartment sink for cleaning and sanitizing of utensils.Resource will also be provided via e-mail.or they can use dishwasher for dishwashing and use one compartment for sanitizing dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Some dishes were observed in the handwashing sink.2) Paper towel was missing near the handwashing sink in the kitchen area.Violation was corrected during the inspection.**Pleasure ensure that handwashing sink is always available, accessible and well-stocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher temperature was found to be below 71°C. Instructed the operator to first wash and rinse the dishes in the dishwasher, then sanitize them with chlorine at 100ppm in the two-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
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