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Pasture & Market

10 Provincial Park Road Lac La Biche AB T0A 2C0 · Food - General

Official record from Alberta →

Inspection summary

Pasture & Market has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 6, 2024. The most recent inspection, on August 5, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 September 9, 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 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 2 times across 2 separate inspections, most recently on May 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 13, 2024. 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 4 times across 3 separate inspections, most recently on August 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 19, 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Containers of sauces were observed stored in a freezer where food items were being sold, despite not being available for sale. Clearly identify foods not for sale as for restaurant use only. Additionally, the containers lacked proper labeling, including product identification and ingredient information. Ensure all food items are clearly labeled, include ingredient lists where required, and are stored in a manner that prevents confusion with items intended for sale.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed on the stove hood. Staff indicated the hood is cleaned approximately once every couple of months. Ensure cleaning is conducted at a frequency sufficient to prevent accumulation, such as weekly or more often if buildup occurs rapidly. All equipment must be maintained in a clean and sanitary condition to prevent contamination and fire hazards.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was observed left in an ingredient container with the scoop in direct contact with the food, including the handle. Ensure scoops are stored in a manner that prevents contact between the handle and the ingredient, such as with the handle extended out of the product or stored in a clean, designated holder.2. Multiple types of butter were observed stored at room temperature and in close proximity to the handwashing sink, posing a risk of contamination from splash or improper handling. Additionally, one of the butter products was garlic butter. Garlic-in-oil mixtures can present a risk of botulism if not properly stored under temperature control. Ensure all butter products, particularly those mixed with ingredients like garlic, are stored at appropriate temperatures and protected from contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Containers of sauces were observed stored in a freezer where food items were being sold, despite not being available for sale. Clearly identify foods not for sale as for restaurant use only. Additionally, the containers lacked proper labeling, including product identification and ingredient information. Ensure all food items are clearly labeled, include ingredient lists where required, and are stored in a manner that prevents confusion with items intended for sale.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed on the stove hood. Staff indicated the hood is cleaned approximately once every couple of months. Ensure cleaning is conducted at a frequency sufficient to prevent accumulation, such as weekly or more often if buildup occurs rapidly. All equipment must be maintained in a clean and sanitary condition to prevent contamination and fire hazards.
  3. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired June 1/2025.Facility will be closing at the end of September for the season.Obtain new quat test strips prior to the start of the next operating season.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A butter knife was found in the handwashing sink in the kitchen.Handwashing sinks must only be used for handwashing.Knife was moved to the dishwashing sink 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 dishwashing sink tap had a slow drip at the base.Repair the tap so it does not drip or leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The tracks of the display cooler in the back near the dishwasher had a buildup of crumbs/debris and requires cleaning.Ensure cooler tracks are maintained in clean and sanitary condition.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in hot holding measured 53C.It was reported that gravy was heated on the stove prior to placement in the hot holding unit.Hot holding unit temperature was turned up during inspection.Ensure gravy in hot holding is maintained at 60C or greater. It is recommended to start the unit off at a higher temperature level and reduce as necessary to ensure temperature is maintained.
  5. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Sausage was observed in the front display freezer with no labeling present.Ground bison with incomplete labeling was observed in the front display freezer.Ensure meat items are labeled in accordance with CFIA regulations. Labeling must include the name of the product, ingredients, facility name and contact information, either a packaged on or best before date, and storage instructions.If the meat is not labeled as government inspected documentation must be kept readily available to prove the meat is from an approved source.Labeling requirements reviewed during inspection. Please refer to CFIA website for more information.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in 2 buckets measured 0 ppm chlorine.Sanitizer was replaced with 100 ppm chlorine.Ensure sanitizer is maintained at 100-200 ppm chlorine. Sanitizer solutions should be changed approximately every 2 hours or when water is dirty.
  6. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Sausage was observed in the front display freezer with no labeling present.Ground bison with incomplete labeling was observed in the front display freezer.Ensure meat items are labeled in accordance with CFIA regulations. Labeling must include the name of the product, ingredients, facility name and contact information, either a packaged on or best before date, and storage instructions.If the meat is not labeled as government inspected documentation must be kept readily available to prove the meat is from an approved source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were observed on food contact surfaces.Ensure used cleaning cloths are stored in a sanitizer solution when not in active use.Cloths were placed into a sanitizer solution during inspection.2. A prepared bleach solution measured >1000 ppm (bleached out the test strip).Concentration was adjusted to 200 ppm during inspection.Ensure chlorine solutions are maintained at 100-200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil in a container near the hand sink was not covered.Ensure all food items are covered to prevent contamination.Oil was covered during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw chicken was observed thawing on the counter.Ensure high risk food items are thawed in an approved manner:- under cold running water,- in the cooler,- as part of the cooking process, or- if item will be used immediately, in the microwave.Chicken was placed in the cooler during inspection.2. Garlic butter was observed on the counter at room temperature.Garlic butter is a high risk food product and must be kept refrigerated. If garlic butter is at room temperature, it may only be kept at room temperature for a maximum of 2 hours and time must be tracked in some way. Any leftovers after 2 hours must be discarded.Garlic butter was placed into the cooler during inspection.
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